Name: Roasted Brussels Sprouts and Butternut Squash Salad with Halloumi and Citrus Tahini Dressing Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 cups Brussels sprouts, halved lengthwise; 4 cups peeled, cubed butternut squash or sweet potato (1 inch cubes); 4 garlic cloves, sliced; 2 teaspoons dried thyme; 1/2 teaspoon hot red pepper flakes; Couple pinches each sea salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 4-8 ounces halloumi cheese, sliced (depending on desired cheese amount); 2 tablespoons extra-virgin olive oil (for frying); 2 tablespoons tahini; Zest of 1 orange; 1/4 cup freshly squeezed orange juice; Zest of 1 lemon; 2 tablespoons freshly squeezed lemon juice; 1 large garlic clove, minced; 1/4 teaspoon sea salt; Freshly ground black pepper, to taste; 1 tablespoon whole grain mustard; 1 tablespoon honey; 4 pitted Medjool dates, chopped; Big handful of fresh parsley, chopped; 1/3 cup green or Kalamata olives

Jump to Recipe· 4.1 from 2 reviews

I absolutely love sharing this Roasted Brussels Sprouts and Butternut Squash Salad with Halloumi and Citrus Tahini Dressing Recipe with anyone who enjoys vibrant, hearty flavors. To me, it’s a celebration of autumn’s best produce combined with the creamy, salty goodness of halloumi cheese and a zesty citrus tahini dressing that ties everything together perfectly. Every bite offers an irresistible balance of textures and tastes — from the caramelized edges of the roasted veggies to the bold, fresh kick of the dressing. It’s one of those dishes I always find myself craving, whether for a comforting weeknight meal or a stunning dish to bring to gatherings with friends and family.

Why You’ll Love This Roasted Brussels Sprouts and Butternut Squash Salad with Halloumi and Citrus Tahini Dressing Recipe

What excites me about this salad is how the flavors come together in such harmony. The natural sweetness of the butternut squash complements the earthy, slightly bitter flavor of roasted Brussels sprouts, while the halloumi adds a satisfying salty contrast with its crispy, golden-browned exterior. The citrus tahini dressing brings a creamy, tangy brightness that elevates the whole salad. It’s a flavor profile that feels both indulgent and nourishing at the same time—something I look for in my favorite recipes.

Aside from tasting incredible, this Roasted Brussels Sprouts and Butternut Squash Salad with Halloumi and Citrus Tahini Dressing Recipe is surprisingly easy to prepare. I love that you can roast everything in the oven simultaneously, which means less hands-on time and a whole lot of flavor developed through roasting. It’s perfect for occasions when you want to impress without stressing in the kitchen—a holiday side, a vibrant weeknight main, or even a dish to share at a potluck. It genuinely stands out from other salads because it’s so hearty, packed with fresh ingredients, and a unique dressing that feels like a special little secret.

Ingredients You’ll Need

A close-up view of many halved and whole bright green Brussels sprouts spread out, sprinkled with dry herbs and red chili flakes on a white marbled surface, showing the fresh leafy texture and the cut edges, some leaves loose around the pile, photo taken with an iphone --ar 4:5 --v 7

Each ingredient here plays an essential role, whether bringing texture, color, or flavor to the salad. I always love using simple, fresh ingredients because they let the natural tastes shine and create a dish that looks just as good as it tastes.

Brussels sprouts (4 cups, halved lengthwise): They roast up beautifully, becoming crispy on the outside and tender inside with a lovely nutty flavor.
Butternut squash (4 cups, peeled & cubed): Adds sweetness and a vibrant orange pop that contrasts perfectly with the greens.
Garlic cloves (4 sliced + 1 minced): Fresh garlic infuses the dish with savory depth — sautéed and raw for different layers of flavor.
Dried thyme (2 teaspoons): A fragrant herb that peppers the roasted veggies with an earthy warmth.
Hot red pepper flakes (1/2 teaspoon): Just enough to give the salad a gentle kick, without overpowering anyone.
Sea salt & freshly ground black pepper: Essential seasonings to enhance all the natural flavors.
Extra-virgin olive oil (5 tablespoons total): Used both for roasting and in the citrus tahini dressing to add richness and smoothness.
Halloumi cheese (4–8 ounces, sliced): This squeaky, salty cheese is the star that brings a melt-in-your-mouth texture to the salad.
Tahini (2 tablespoons): Adds creaminess and a subtle nuttiness to the citrus dressing.
Orange zest & juice (1 orange): Bring lively, fresh citrus notes that brighten the entire dish.
Lemon zest & juice (1 lemon): Adds a sharp, refreshing acidity balancing the sweetness.
Whole grain mustard (1 tablespoon): Gives a gentle tang and complexity to the dressing.
Honey (1 tablespoon): Balances the citrus and mustard with a touch of natural sweetness.
Medjool dates (4 chopped): Add bursts of sweet chewiness that contrast delightfully with the roasted vegetables and salty cheese.
Fresh parsley (a big handful, chopped): Provides a fresh herbaceous lift for brightness and color.
Green or Kalamata olives (1/3 cup): Introduce a salty, briny bite that gives the salad added depth.

Directions

Step 1: Preheat your oven to 425°F and prepare two large rimmed baking sheets by lining them with parchment paper. Spread the halved Brussels sprouts evenly on one sheet and the cubed butternut squash on the other for roasting.

Step 2: Sprinkle half of the dried thyme, half of the red pepper flakes, sliced garlic, and a pinch of sea salt and freshly ground black pepper over the Brussels sprouts. Drizzle with 1 1/2 tablespoons of extra-virgin olive oil and toss well to coat every piece.

Step 3: For the squash, sprinkle with a pinch of salt and pepper, then drizzle with the remaining 1 1/2 tablespoons of olive oil. Toss to coat all the cubes thoroughly before spreading them evenly on the baking sheet.

Step 4: Roast the butternut squash for about 25 minutes and the Brussels sprouts for 15 to 20 minutes. Halfway through roasting the Brussels sprouts, make sure to stir them gently and return them to the oven to cook evenly and develop those gorgeous caramelized edges.

Step 5: While the veggies roast, warm a large cast iron skillet over medium-high heat for frying the halloumi. Place the halloumi slices in a single layer in the pan and cook each side for around 3 minutes until browned and crispy. Expect some liquid to be released and steam during cooking — this is completely normal. Adjust the heat down to medium if the cheese is browning too quickly. Once done, remove from heat and set aside.

Step 6: Next, prepare the citrus tahini dressing. In a bowl, whisk together 2 tablespoons of olive oil, tahini, orange zest and juice, lemon zest and juice, minced garlic, sea salt, freshly ground black pepper, whole grain mustard, and honey until smooth and creamy.

Step 7: To assemble the salad, arrange the roasted Brussels sprouts and butternut squash on a large platter. Scatter the fried halloumi slices, chopped dates, olives, and fresh parsley over the top. Drizzle everything generously with the citrus tahini dressing and get ready to enjoy!

Servings and Timing

This Roasted Brussels Sprouts and Butternut Squash Salad with Halloumi and Citrus Tahini Dressing Recipe serves about 6 people generously, making it perfect for sharing with family or friends. The prep time is roughly 10 minutes, mostly chopping and prepping the veggies. Cooking time will be around 25 minutes total, accounting for roasting and frying the halloumi. Altogether, you’re looking at about 35 to 40 minutes from start to finish, and no resting or cooling time is required — it’s best enjoyed fresh and vibrant right away.

How to Serve This Roasted Brussels Sprouts and Butternut Squash Salad with Halloumi and Citrus Tahini Dressing Recipe

The image shows many pieces of raw sweet potato and pumpkin scattered on a grey baking tray. The sweet potato pieces are orange with smooth texture, while the pumpkin pieces are yellow and orange with slightly rougher edges. Both are cut into uneven, medium-sized chunks arranged in a random pile, sprinkled with dried herbs and spices including what looks like rosemary and pepper flakes. The grey baking tray beneath has a subtle, worn texture that contrasts with the bright colors of the vegetables. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad warm or at room temperature because that’s when the flavors really shine, and the textures are delightful. It’s a beautiful centerpiece for a family dinner or a sophisticated side dish for a festive holiday spread. The bright citrus dressing keeps it feeling fresh, so it also works wonderfully as a lighter main for these cooler months when you want comforting but not heavy food.

For presentation, I like to use a large, shallow platter to showcase the colorful ingredients layered with the golden halloumi on top. Garnishing with extra parsley or a few whole olives gives a vibrant, inviting look. You can also add a few lemon or orange wedges on the side for an extra pop of freshness that guests can squeeze onto their servings.

When it comes to drinks, this salad pairs beautifully with a crisp white wine like Sauvignon Blanc or a light, zesty rosé. If you’re in the mood for cocktails, a citrus-forward gin and tonic or a sparkling lemonade works really well. For a cozy non-alcoholic option, I enjoy pairing this with sparkling water infused with lemon and fresh herbs, keeping the palate refreshed and ready for every bite.

Variations

I love playing around with this recipe depending on what I have on hand or dietary needs. For a vegan twist, you can simply omit the halloumi or swap it out for pan-fried tofu or a firm tempeh marinated in smoked paprika and garlic, which adds a great smoky flavor. If you need to keep it gluten-free, rest assured this recipe is naturally free of gluten as long as your mustard and tahini are certified gluten-free.

For a different flavor profile, sometimes I add roasted pecans or walnuts for crunch, or swap the butternut squash for sweet potato cubes to deepen the sweetness. If you enjoy a really bold dressing, I occasionally increase the amount of mustard or add a teaspoon of smoked paprika to the citrus tahini dressing for a smoky twist. Alternatively, you could roast the veggies with a splash of balsamic vinegar for a slightly tangy glaze that complements the dressing uniquely.

If you want to speed things up, tossing the Brussels sprouts and squash in a hot air fryer for a quicker roast works surprisingly well — just keep an eye to avoid burning. Or if you prefer, the halloumi can be grilled instead of pan-fried for those wonderful smoky char marks that add an extra layer of flavor.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend storing them in an airtight container in the refrigerator. This salad keeps well for about 3 to 4 days. To keep the halloumi from getting soggy, store it separately if possible and add it back just before serving. The citrus tahini dressing may thicken a bit in the fridge, so give it a quick whisk or stir before using again.

Freezing

I don’t usually freeze this salad because the texture of the roasted vegetables and halloumi doesn’t fare well after thawing. The squash may become a bit mushy, and the halloumi can lose its crispiness. However, if you want to freeze components, it’s better to freeze the raw butternut squash cubes or roasted vegetables separately and prepare the dressing fresh to maintain the best flavor and texture.

Reheating

When reheating leftovers, I find the best method is gently warming the roasted Brussels sprouts and butternut squash in a preheated oven at 350°F for about 10 minutes. This helps retain their texture better than the microwave, which can make them soggy. Reheat the halloumi quickly in a hot pan for just a minute or two to refresh that golden crust. Serve the salad at room temperature or slightly warm, and add fresh parsley and drizzle on some extra dressing just before serving to revive the flavors.

FAQs

Can I use frozen Brussels sprouts or butternut squash for this recipe?

Absolutely! If you’re short on fresh produce, frozen Brussels sprouts and butternut squash work well. Just be sure to thaw and pat them dry thoroughly before roasting to avoid excess moisture, which can prevent proper caramelization. Roasting time may need a few extra minutes to ensure they brown nicely.

What can I substitute for halloumi if I can’t find it?

If halloumi isn’t available, you can use firm tofu, paneer, or even a dense mozzarella that can hold its shape when pan-fried. The key is choosing a cheese or substitute that won’t melt completely and can develop a crisp, browned crust to contrast the veggies.

Is the citrus tahini dressing dairy-free and vegan?

Yes! The dressing is naturally dairy-free and vegan since it’s made with tahini, olive oil, citrus juice, mustard, and honey. If you want to make it fully vegan, swap out the honey for maple syrup or agave nectar — it won’t change the delicious tang.

Can I prepare parts of this salad in advance?

Definitely! You can roast the vegetables a day ahead and prepare the dressing in advance as well. Store them separately, then fry the halloumi and assemble everything right before serving for the freshest experience.

What’s the best way to reheat the halloumi without losing its texture?

The best way is to quickly pan-fry the halloumi slices on medium heat for about 1 to 2 minutes per side. This refreshes the crispy crust without overcooking or drying out the cheese. Avoid microwaving as it can make halloumi rubbery.

Conclusion

I genuinely hope you give this Roasted Brussels Sprouts and Butternut Squash Salad with Halloumi and Citrus Tahini Dressing Recipe a try soon. It’s one of those dishes that feels both comforting and celebratory, perfect for gathering around the table with loved ones or simply treating yourself to something vibrant and delicious. I promise the combination of roasted veggies, golden cheese, and bright dressing will quickly make it a favorite in your recipe collection. Happy cooking!