Butternut Squash and Halloumi Salad

Butternut Squash and Halloumi Salad

Roasted butternut squash and halloumi salad with pine nuts, beans, and couscous. Healthier and super yummy! This is a great accompaniment to a BBQ or gorgeous as a light summer dinner. Super easy and cheap.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 375 degrees F (190 degrees C).
  2. Step 2

    Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
  3. Step 3

    Bake in the preheated oven until butternut squash is tender, about 20 minutes.
  4. Step 4

    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.
  5. Step 5

    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.
  6. Step 6

    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.
  7. Step 7

    Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.