WARM WINTER VEGETABLE SALAD WITH HALLOUMI
One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.
Provided by Deb Perelman
Categories Bon Appétit Salad Dinner Lunch Squash Cabbage Vegetarian Peanut Free Tree Nut Free Soy Free Kid-Friendly Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
- Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
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Ewart Muller
[email protected]This salad is delicious and healthy. It's a great way to enjoy seasonal produce.
Hamza Thaheem
[email protected]This salad is a great way to get your daily dose of vegetables. It's also really easy to make.
Nazakat Ali
[email protected]I've made this salad several times and it's always delicious. It's a great way to use up leftover roasted vegetables.
Valery Salomon
[email protected]This salad is really easy to make and it's always a hit with my friends and family.
Arbind Rajbanc
[email protected]I love the combination of roasted vegetables and halloumi in this salad. It's a great way to enjoy seasonal produce.
unixtailor unixtailor
[email protected]This salad is perfect for a light lunch or dinner. It's also great for meal prep.
Ahmad Shahid
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the roasted vegetables and the halloumi.
Jibson Brown
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover roasted vegetables and it's always delicious.
Marc Clark
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that you can use any kind of roasted vegetables you have on hand.
Petrus Adolf Gerber
[email protected]I made this salad for a party and it was a hit! Everyone loved it, even the people who don't usually like vegetables. The roasted vegetables were especially popular.
Mohammadzahid Mohammadzahid
[email protected]This salad is a great way to get your daily dose of vegetables. The roasted vegetables are packed with nutrients, and the halloumi is a good source of protein. The dressing is also really healthy, made with olive oil, lemon juice, and honey.
Kash Stargen
[email protected]I'm not a big fan of halloumi, but I thought I'd give this recipe a try anyway. I'm glad I did! The roasted vegetables were delicious and the dressing was really tasty. I'll definitely be making this salad again, but I'll probably use feta cheese ins
Atif Kaleem
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted broccoli and carrots, and they worked perfectly in this salad. The halloumi added a nice protein boost, and the dressing was really tasty.
Nabraj Ghimire
[email protected]I followed the recipe exactly and the salad turned out great! The vegetables were roasted to perfection and the halloumi was crispy on the outside and soft on the inside. The dressing was also delicious and really brought the whole dish together.
Walker Tarelade
[email protected]This salad was an absolute delight! The roasted vegetables were perfectly tender and flavorful, and the halloumi added a lovely salty and tangy touch. I especially loved the dressing, which was light and tangy with a hint of sweetness. I'll definitel