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Photo of Warm roasted squash salad with halloumi by WW

Warm roasted squash salad with halloumi

8
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Rustle up this warming winter salad for a tasty lunch or light dinner.

Ingredients

Onion

2 medium, red, cut into small wedges

Butternut Squash

1 portion(s), deseeded and cubed

Peppers, all types

2 medium, deseeded and chopped

Garlic

2 clove(s), crushed

Rosemary, Dried

1 teaspoon(s), level, or 1 sprig of fresh rosemary

Olive Oil

1 tablespoon(s), or use chilli oil

Light Halloumi

250 g, sliced or torn roughly

Rocket

145 g, and salad spinach

Balsamic vinegar

2 teaspoon(s), glaze

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the vegetables, garlic and rosemary in a nonstick roasting tin, drizzle with the oil and season. Toss well to coat everything in the oil. Place in the oven and roast for 25–30 mins, stirring occasionally.
  2. Arrange the halloumi on top of the roasted vegetables and place under a hot grill for 1–2 mins or until starting to brown.
  3. Scatter the rocket and spinach salad on a serving platter and lightly toss with the roasted vegetables and halloumi slices. Drizzle with the balsamic glaze.

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