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.

Ingredients

• 1 butternut squash, peeled and chopped
• olive oil, or as needed
• salt and ground black pepper to taste
• 1 ½ cups water
• 1 cup couscous
• 0.5 pound fresh green beans, trimmed and halved
• 1 (8.8 ounce) package halloumi cheese, sliced
• olive oil, or as needed
• 3 tablespoons roasted pine nuts
• 2 tablespoons honey-mustard dressing

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
3. Bake in the preheated oven until butternut squash is tender, about 20 minutes.
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. 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. 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. Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.