Recipe: Kale Halloumi Salad with Butternut Squash

Ingredients

Preheat the oven to 400°F and line a sheet pan with parchment paper.
Prepare the butternut squash by peeling, removing seeds, and dicing into ½-inch pieces.
Combine the diced butternut squash and chickpeas on the sheet pan, drizzle with olive oil, salt, pepper, cinnamon, and nutmeg, then toss to coat.
Roast the mixture for 25 minutes.
While roasting, cube the halloumi and toss it with olive oil, honey, and red pepper flakes.
Prepare the maple dijon dressing by whisking together all dressing ingredients in a bowl or jar.
After 25 minutes, add the halloumi to the sheet pan, squeeze half a lemon over it, and roast for an additional 10-15 minutes.
Slice the apple and squeeze lemon juice over it to prevent browning.
Remove the stems from the kale, chop it, and massage it with a bit of olive oil and salt.
Combine the massaged kale with the roasted butternut squash, chickpeas, halloumi, pumpkin seeds, and apple slices.
Drizzle with half of the maple dressing just before serving and toss to combine.

Servings

4 main dish salads

Calories

611

Total fat

39g

Total carbohydrates

48g

Total protein

24g

Sodium

1066mg

Cholesterol

0mg