Winter Salad with Honey Thyme Fried Halloumi

Ingredients

Ingredients

• 1 small butternut squash, peeled and cubed
• 1 15 oz can chickpeas, rinsed, drained, and patted dry
• 3-4 tbsp olive oil
• few dashes cumin
• few dashes paprika
• few dashes aleppo pepper/crushed red pepper
• 8 oz halloumi, cut into 1/2 inch slices
• 1 tsp honey
• 1 tsp fresh thyme
• 1 small bunch (about 2 cups) kale, stems removed and chopped
• 2 pears, finely chopped
• 1/2 cup pomegranate seeds
• 1/2 small red onion, finely chopped
• 3 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1 1/2 tsp dijon mustard
• 1 1/2 tsp maple syrup

Instructions

1. Preheat oven to 425 F. Line a baking sheet with parchment paper, and add the chickpeas and butternut squash. Drizzle on 2-3 tbsp of olive oil, and add a few dashes of cumin, paprika, and aleppo pepper to the chickpeas. Season everything with salt and pepper, and toss together to coat in the oil and seasonings before transferring to the oven. Bake for 25-30 minutes until chickpeas are crispy and squash is soft but crisp around the edges.
2. While the chickpeas and squash are roasting, prepare the halloumi. Heat up 1 tbsp olive oil in a large skillet on medium heat. Add the halloumi, honey, and thyme, and fry for 2-3 minutes on each side until halloumi is golden brown. Set aside to let cool slightly, and then chop up into bite-sized pieces.
3. In a small bowl or jar, prepare dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, and maple syrup until smooth. Season with a little salt and pepper.
4. In a large bowl, add the kale along with a drizzle of olive oil and a pinch of salt. Massage with your hands to break down the fibers and soften the leaves. Add the cooked squash, roasted chickpeas, chopped pears, red onion, pomegranate seeds, and your chopped halloumi. Toss together with the dressing, and serve.