Butternut Squash and Halloumi Salad recipe
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Ingredients
- 1 butternut squash, peeled and chopped olive oil, or as needed salt and ground black pepper to taste 1 ½ cups water 1 cup couscous ½ pound fresh green beans, trimmed and halved 1 (8.8 ounce) package halloumi cheese, sliced olive oil, or as needed 3 tablespoons roasted pine nuts 2 tablespoons honey-mustard dressing
Nutrition Info
- 685.9 caloriescarbohydrate: 71.9 gcholesterol: 48 mgfat: 36.7 gfiber: 9.6 gprotein: 23.9 gsaturatedFat: 12.3 gservingSize: -sodium: 783.3 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash and Halloumi Salad
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl, mix to combine. Place on a baking sheet.
Bake in the preheated oven until butternut squash is tender, about 20 minutes.
Meanwhile, bring water to a boil in a saucepan, remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Place green beans into a large skillet over high heat and cover with water, bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.