Name: Autumn Butternut & Halloumi Salad with Maple Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: US
Ingredients: 1 butternut squash, peeled, seeded, and cubed; Olive oil, for roasting and grilling; Salt and freshly ground black pepper, to taste; 1 1/2 cups water; 1 cup couscous; 1/2 pound fresh green beans, trimmed and halved; 1 (8.8 ounce) package halloumi cheese, sliced; 3 tablespoons roasted pine nuts; 2 tablespoons honey-mustard dressing

Salad

Butternut Squash and Halloumi Salad

Sep 21, 2025
by Abigale Oreilly
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

20 mins
COOK TIME

20 mins
TOTAL TIME

1 hrs
SERVING

4 People
VIEWS

0

A vibrant and satisfying salad featuring sweet roasted butternut squash, salty grilled halloumi, and a medley of textures and flavors. Perfect as a light lunch or a sophisticated side dish.

Ingridients

Adjust Servings

1 butternut squash, peeled, seeded, and cubed

Olive oil, for roasting and grilling

Salt and freshly ground black pepper, to taste

1 1/2 cups water

1 cup couscous

1/2 pound fresh green beans, trimmed and halved

1 (8.8 ounce) package halloumi cheese, sliced

3 tablespoons roasted pine nuts

2 tablespoons honey-mustard dressing

Nutrition

Carbohydrate

72 g
Cholesterol

48 mg
Fiber

10 g
Protein

24 g
Saturated Fat

12 g
Sodium

783 mg
Sugar

9 g
Fat

37 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

02

Step

In a large bowl, toss butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet. (5 minutes)

03

Step

Roast in the preheated oven until tender and slightly caramelized, about 20 minutes. (20 minutes)

04

Step

While the squash roasts, bring water to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let stand until water is absorbed, about 10 minutes. Fluff with a fork. (15 minutes)

05

Step

Blanch green beans: bring a pot of salted water to a boil. Add green beans and cook until bright green and tender-crisp, 3-5 minutes. Drain and rinse with cold water to stop cooking. (7 minutes)

06

Step

Preheat a non-stick skillet over medium-high heat. Brush halloumi slices with olive oil. Cook halloumi until golden brown and crispy on both sides, about 1-2 minutes per side. (5 minutes)

07

Step

Let all ingredients cool slightly. In a large bowl, combine roasted squash, green beans, halloumi, and couscous. Drizzle with honey-mustard dressing and toss gently to combine. Sprinkle with roasted pine nuts and serve immediately or at room temperature. (5 minutes)

For a vegetarian version, omit the halloumi or substitute with grilled tofu.
Add a handful of fresh arugula or spinach for extra greens.
To make the honey-mustard dressing from scratch, whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon olive oil, and a squeeze of lemon juice.
Roasting the butternut squash brings out its natural sweetness.

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Abigale Oreilly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.