Za'atar Squash and Halloumi Crunch Salad
Rated 5.0 stars by 3 users
I feel like every seasonal month on EDEN EATS needs to start with a hearty salad, especially during this time of year. Delicata squash is one of my favorite squashes to include in salads since you can get a lot of gorgeous caramelized crunch and flavor into it, plus the skin adds so much fun texture. I mixed za'atar into this recipe, one of my all-time favorite spices. It is a blend of wild oregano, sumac, toasted sesame seeds, and salt, so it brings such a gorgeous earthy flavor to the salad, plus a pop of citrusy flavor from the sumac.
I really didn't hold back here with using some of my favorite flavor bomb ingredients. Halloumi – texturally a dream with its hearty, squishy bite and its giant salty, briny flavor, pomegranate, so juicy, tart, and satisfying. Celery, which feels like an underdog ingredient but actually is a star with its fresh, grassy, and floral notes. It is so needed and one of the ingredients that makes this entire salad really work.
I would eat this on its own for lunch or dinner, but it could easily be a side salad for a gorgeous fall dinner (Thanksgiving would be fun) or as a base for a hearty bowl topped with some roasted salmon, some kebabs, or chicken.
Ingredients
-
1 large delicata squash, cut in half and sliced into 1/4 inch thick pieces, seeds removed
-
2 tbsps of za’atar spice blend
-
2 tbsps of extra virgin olive oil
-
1 tsp of granulated garlic
-
1 tsp kosher salt
-
4 tbsps extra virgin olive oil- divided in half
-
Half a head of kale, washed and sliced into 1/4 inch thick pieces
-
1 1/2 cups of whole roasted almonds, roughly chopped
-
4 celery stalks, finely chopped
-
1 cup of halloumi chunks- cut into 1/4 inch pieces
-
1 1/2 cups Pomegranate
-
1 cup of chopped parsley
-
1 cup chopped cilantro
-
1 shallot, finely chopped
-
2 tbsps red wine vinegar
-
2 tbsps honey
-
1/2 cup of extra virgin olive oil
-
1 tsp kosher salt
-
Cracked black pepper
Za'atar Squash
Salad Ingredients
Vinaigrette
Directions
Preheat oven to 450 degrees.
Place the squash on one side of a tray and cover with the za'atar, olive oil, honey, garlic, and salt. On the other side, place the kale and rub 2 tablespoons of olive oil on it and season with a sprinkle of kosher salt. Roast in the oven for 10 minutes. Once the kale is crispy, remove the kale and then spread the squash out over the entire tray and finish roasting the squash until golden. Around 8-10 more minutes. Remove from the oven when it's golden and caramelized and keep to the side.
Make the vinaigrette. In a jar, add the chopped shallots, red wine vin, honey, salt, and cracked black pepper. Drizzle in the olive oil and cover with a lid. Give a good shake and check for seasoning. Keep to the side.
Heat a pan on the stove and add the other 2 tablespoons of olive oil. Heat and then add in the 1/4 inch thick pieces of halloumi. Fry until golden all over, around 5 minutes, and then place on a paper towel-lined plate to remove excess oil.
In a large salad bowl, add the crispy kale, the chopped almonds, the pomegranate, chopped cilantro, chopped parsley, the roasted squash, and the halloumi. Drizzle over the dressing and toss. Enjoy.