Looking for a vibrant and delicious salad that will brighten up your meal? Look no further than this Kale Halloumi Salad with Butternut Squash! Bursting with Mediterranean flavors, this dish combines the earthy goodness of kale, the sweetness of roasted butternut squash, and the rich, savory taste of crispy halloumi cheese. With just 40 minutes from prep to plate, it’s the perfect way to elevate your lunch or dinner. Plus, the stunning colors and textures will make it a showstopper at any gathering! Ready to impress your taste buds and your guests? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 1 cup butternut squash, cubed
- 200g halloumi cheese, sliced
- 1/4 cup pomegranate seeds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help roast the butternut squash to perfection while you prepare the rest of the salad.
- In a mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper to taste. Ensure that the squash is evenly coated.
- Spread the seasoned butternut squash cubes in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the squash is tender and slightly caramelized, turning halfway through to ensure even cooking.
- While the butternut squash is roasting, prepare the kale. Rinse the kale leaves under cold water and then chop them into bite-sized pieces. Place the chopped kale in a large salad bowl.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice. Pour this dressing over the chopped kale and massage it gently with your hands for about 1-2 minutes. This will help soften the kale and enhance its flavor.
- Next, heat a non-stick skillet over medium heat. Add the sliced halloumi cheese to the skillet and cook for about 2-3 minutes on each side, or until the cheese is golden brown and crispy. Remove from heat and set aside.
- Once the butternut squash is done roasting, remove it from the oven and let it cool for a few minutes. Then, add the warm butternut squash to the kale salad.
- Top the salad with the crispy halloumi slices and sprinkle the pomegranate seeds over the top for a burst of color and flavor.
- Finally, give the salad a gentle toss to combine all the ingredients. Adjust the seasoning with additional salt and pepper if needed.
- Serve the Kale Halloumi Salad with Butternut Squash immediately, enjoying it as a nutritious and flavorful dish.
Tips
- Preheat Your Oven: Make sure to preheat your oven to 400°F (200°C) before you start. This ensures that the butternut squash roasts evenly and develops a delightful caramelization.
- Even Coating: When tossing the butternut squash with olive oil, salt, and pepper, ensure each piece is evenly coated for the best flavor.
- Massage the Kale: Don’t skip the step of massaging the kale! This technique not only softens the leaves but also enhances their flavor, making the salad much more enjoyable.
- Crispy Halloumi: For perfectly crispy halloumi, make sure your skillet is hot enough before adding the cheese. This will help achieve that golden-brown crust that adds a delightful texture to your salad.
- Customize Your Salad: Feel free to add other ingredients like nuts, seeds, or even a sprinkle of feta cheese for extra flavor and crunch.
- Serve Fresh: This salad is best enjoyed fresh. If you need to prepare it in advance, keep the dressing separate and add it just before serving to maintain the kale's crispness.
- Presentation: To make your salad visually appealing, layer the ingredients rather than mixing them all together. This showcases the beautiful colors and textures of the ingredients.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 18g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 45mg
