A colourful, hearty salad full of seasonal flavour. Sweet roasted butternut squash, golden halloumi and juicy pomegranate seeds tossed with fresh kale and/or chard and a creamy lemon and tahini dressing.
Serves 4-6
50 minutes
Ingredients
1 Butternut Squash, peeled, deseeded and cut into cubes
2tbsp Extra Virgin Olive Oil
A pinch of Sea Salt
250-300g Kale and/or Chard
225g Halloumi, sliced or cubed
1 Pomegranate, all the seeds
A handful of Pumpkin Seeds
A handful of Sunflower Seeds
For The Dressing
2tbsp Tahini
2tbsp Extra Virgin Olive Oil
4tbsp Lemon Juice
1tbsp Honey or Maple Syrup
1 Garlic Clove, crushed
2-3tbsp Water, to loosen
A pinch of Sea Salt and Black Pepper, to taste
Make It Your Own
You can easily add extra greens to this salad. Lightly steamed broccoli florets or blanched green beans all work well. For extra crunch, try adding a handful of toasted flaked almonds, chopped walnuts or hazelnuts alongside the seeds.
For a fully plant based version, leave out the halloumi and use maple syrup instead of honey in the dressing. Add crispy chickpeas or extra toasted nuts and seeds for a little more texture and substance.
Method
Preheat your oven to 175°C (155°C fan). Spread the cubed squash over a large baking tray, drizzle with the olive oil and season with a little salt. Toss to coat, then roast for 25–35 minutes, turning halfway through.
Keep an eye on it towards the end, as cooking time will depend on the size of your cubes and your oven. The squash is ready when it's tender in the middle and golden around the edges.
While the squash is roasting, remove the tough stalks from the kale and/or chard and roughly chop the leaves into bite sized pieces. Place them in a large salad bowl with a tiny drizzle of olive oil and a pinch of salt.
Using clean hands, gently massage the kale and/or chard for 2-3 minutes, scrunching the leaves between your fingers until they soften and become a darker green.
Cook the halloumi by heating a dry frying pan over a medium heat. Add the halloumi and cook for a couple of minutes on each side, until golden and crisp on the outside. Set aside.
Make the dressing by adding the tahini, olive oil, lemon juice, honey or maple syrup and crushed garlic to a small bowl. Whisk together, then gradually add the water until the dressing is smooth and creamy. Season to taste.
Finally bring it all together by adding the roasted butternut squash, pomegranate seeds and pumpkin and sunflower seeds to the bowl of kale. Pour over the dressing and toss gently until everything is well coated.
Add the golden halloumi just before serving.
Tip: The kale can be dressed ahead of time and kept in the fridge without becoming soggy. If you're making the salad in advance, keep the halloumi separate and add it just before serving so it stays golden and crisp.
Serving suggestion: Serve as a filling lunch or light evening meal, or alongside warm flatbreads.
For This Recipe
© 2026 - Black Isle Veg Boxes
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