Warm winter vegetable salad with halloumi
Indulge in a comforting blend of roasted winter veggies topped with grilled halloumi. This flavorful salad is a delicious fusion of seasonal goodness and cheesy delight.
Ingredients:
- 5 Tbsp. extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 1½ tsp. kosher salt
- 1 tsp. Aleppo-style pepper
- ½ small head of red cabbage (about 10 oz.), cut into 1" pieces
- 1 medium red onion, cut into 8 wedges through root end
- 1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick
- 1 large pita bread, split into 2 layers, cut or torn into 1½"–2" pieces
- 8 oz. Halloumi cheese, cut into 1" pieces
- 2 Tbsp. apple cider vinegar
- 1½ tsp. ground sumac
- Mint springs (for serving)
Instructions:
- Preheat your oven to 425°F. Prepare a baking sheet by adding 1 tablespoon of oil. In a large bowl, combine garlic, salt, Aleppo-style pepper, and 3 tablespoons of oil. Add cabbage, onion, and squash, then mix well to ensure they are coated with the mixture. Transfer the vegetables to the baking sheet and roast them until the squash is nicely browned on the bottom surface, which should take around 25 to 30 minutes.In the same bowl used for the vegetables, combine pita bread, Halloumi cheese, and the remaining 1 tablespoon of oil. Spread this mixture over the roasted vegetables, then gently flip the vegetables using a spatula. Continue roasting until the squash is soft when pierced with a fork, and the cabbage, onion, pita, and Halloumi have browned edges (the cheese should be melted inside). This should take about 15 to 20 minutes. Once done, remove from the oven and drizzle with vinegar. Finish by garnishing with sumac and mint.
Summary:
- Calories: 1760 kcal
- Fat: 119 g
- Protein: 51 g
- Carbs: 140 g
- Potassium: 3629 mg
- Magnesium: 252 mg