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Roasted Squash, Lentil, and Halloumi Salad

Roasted Squash, Lentil, and Halloumi Salad

4 servings

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ¾” cubes
3 tablespoons preferred vegetable oil, divided
1 teaspoon fine sea salt, divided
½ loosely-packed cup sage leaves
½ cup green lentils
½ cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon dried oregano
¼ teaspoon black pepper
1 package (8oz) Mt Vikos Halloumi, cut into ½” cubes
1 package (5oz) arugula

  1. Preheat oven to 425℉. On a large baking sheet toss squash with 2 tablespoons oil, and ½ teaspoon salt. Roast, stirring every 15 minutes, until tender and lightly browned, about 30 minutes. During last 5 minutes of cooking, stir sage leaves into squash and return to oven.
  2. While squash cooks, in a medium saucepan combine lentils, 1½ cups water, and ¼ teaspoon salt. Bring to a boil, then cover and reduce heat to low to simmer slowly until lentils are tender, 20-25 minutes. Take off heat and uncover. If needed, drain off excess liquid.
  3. While squash and lentils cook, in a pint jar with a tight-fitting lid combine olive oil, lemon juice, mustard, oregano, ¼ teaspoon salt, and pepper. Shake well to combine.
  4. In a medium skillet heat remaining 1 tablespoon vegetable oil over medium. Add halloumi and cook, turning the cubes occasionally, until browned.
  5. To serve, in a large bowl toss arugula and lentils with dressing and divide between plates. Top with squash, sage, and halloumi.