Ingredients
Roasted Vegetables
- 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
Halloumi Cheese
- 4-8 ounces halloumi cheese, sliced (depending on desired cheese amount)
- 2 tablespoons extra-virgin olive oil (for frying)
Orange Tahini Dressing
- 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
Salad Toppings
- 4 pitted Medjool dates, chopped
- Big handful of fresh parsley, chopped
- 1/3 cup green or Kalamata olives
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper. Place the halved Brussels sprouts on one baking sheet and the cubed butternut squash on the other.
- Season Brussels Sprouts: Sprinkle the Brussels sprouts with half of the dried thyme, half of the hot red pepper flakes, sliced garlic, and pinch of sea salt and freshly ground black pepper. Drizzle with 1 1/2 tablespoons of extra-virgin olive oil and toss to evenly coat. Spread them out in a single even layer.
- Season Butternut Squash: On the second baking sheet, sprinkle the butternut squash cubes with a pinch of sea salt and freshly ground black pepper. Drizzle with the remaining 1 1/2 tablespoons of extra-virgin olive oil, toss to coat, and spread in an even layer.
- Roast Vegetables: Place both baking sheets in the oven. Roast the butternut squash for 25 minutes, and roast the Brussels sprouts for 15 to 20 minutes. For the Brussels sprouts, stir them halfway through cooking to ensure even roasting and crispness.
- Fry Halloumi Cheese: While the vegetables roast, heat a large cast iron skillet over medium-high heat. Add the halloumi slices in a single layer. Cook for about 3 minutes per side until golden brown and crispy. Initial steaming and foaming is normal; if browning too fast, reduce the heat to medium. Remove from heat and set aside.
- Make the Orange Tahini Dressing: In a medium bowl, whisk together 2 tablespoons extra-virgin olive oil, tahini, the zest and juice of the orange and lemon, minced garlic, 1/4 teaspoon sea salt, freshly ground black pepper to taste, whole grain mustard, and honey until smooth and well combined.
- Assemble the Salad: Arrange the roasted Brussels sprouts and butternut squash on a large serving platter. Top with the fried halloumi slices, chopped Medjool dates, olives, and chopped fresh parsley.
- Dress and Serve: Drizzle the orange tahini dressing generously over the assembled salad. Serve immediately while the vegetables and halloumi are warm for the best flavor.
Notes
- You can substitute sweet potato for the butternut squash for a slightly different flavor and texture.
- If you prefer a milder spice, reduce or omit the hot red pepper flakes.
- Halloumi can be replaced with another firm cheese suitable for frying such as paneer or firm tofu for a vegetarian or vegan alternative (use vegan cheese and adjust accordingly).
- Make sure to spread vegetables in a single layer on the baking sheet for even roasting and caramelization.
- The dressing can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
