Lunch / Dinner
Warm Winter Vegetable Salad with halloumi
Bursting with whole grains and roasted veggies, this Warm Winter Vegetable Salad with halloumi delivers simple, flavor-packed, nutritious ingredients in every bite.
No need to peel the squash. The skin is edible and softens during roasting.
Preheating your baking sheet, arranging vegetables in a single layer, and not crowding the pan are key to achieving browned, not soggy, roasted vegetables. Just be careful when arranging your veggies on the HOT pan.
Preheat oven to 425° with a baking sheet inside.
Toss squash, cabbage, onion, and thyme springs with 2 Tbsp. oil; season with salt and pepper.
Carefully arrange vegetables in a single layer on hot baking sheet.
Roast vegetables until bottom sides of squash are browned, 20–25 minutes. Stir in cheese and garlic and flip vegetables; roast until vegetables begin to caramelize and cheese chunks softened in centers, 10–15 minutes. Reserve 4 slices squash and garlic cloves for vinaigrette; discard thyme sprigs.
Meanwhile, cook farro according to package directions. Off heat, stir in cranberries and set aside.
Purée reserved squash and garlic cloves in a food processor for the vinaigrette. Add vinegar, Dijon, and remaining 2 Tbsp. oil; process until smooth and thin with water to desired consistency.
Toss vegetables, farro and cranberries, spinach, walnuts, and chopped thyme with vinaigrette.
% Daily Value*
Total Fat 56g 86%
Saturated Fat 22g 110%
Cholesterol 71mg 23%
Sodium 1134mg 47%
Carbs 94g 31%
*Percent Daily Values are based on a 2,000 calorie diet.