Fall Halloumi salad
Oct 27 2022
My summer halloumi salad had so much great feedback an enthusiasm that I decided to do one with more fall flavors. It turned out super delicious... Maybe I could do a new one each season.
I know I mention a lot of cooked veggies in the recipe ( because I used leftovers), when in a rush you can use frozen beens that you thaw and beets can be found cooked in vacuumed bags in the refrigerated section
Cut, slice and remove the seeds from the delicata squash, toss with 2 tbsp of olive oil and roast at 425 for 2o minutes ( if you are cooking the beets, peel them, cut into cubes and cook together same time same instructions).
Slice the persimmons and roughly chop the green beans.
Chop the green onion and place in a jar with lemon juice and orange juice and leave for a few minutes.
Slice the halloumi and cook in a pan with the avocado oil fro 2-3 minutes on each side, until golden brown.
Finish the vinaigrette with the olive oil, maple syrup some salt and pepper.
Pace the arugula on a serving platter. Arrange all the cooked veggies and fruits. Add the halloumi and the vinaigrette and enjoy while the cheese is still warm. This is so satisfying, it is the perfect fall salad in my opinion!!!!