Roasted Maple Glazed Acorn Squash and Carrot Salad with Halloumi and Mustard Dressing Recipe
www.spaulyseasonalservings.com
www.spaulyseasonalservings.com

Roasted Maple Glazed Acorn Squash and Carrot Salad with Halloumi and Mustard Dressing Recipe

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Ingredients

  • For the roasted squash and carrots
  • 1 large carrot, peeled and cut into batons
  • 1 medium or 2 small acorn squash, cut into wedges
  • 1 tbsp maple syrup
  • salt and pepper
  • 1 tbsp olive oil
  • For the salad
  • 1 small bag of salad leaves
  • 1/4 pack of halloumi (6-8 slices)
  • For the dressing
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp wholegrain mustard
  • 1 tbsp of honey mustard (or 1/2 honey and 1/2 dijon)
  • 1/2 tbsp lemon juice (I used bottled)
  • small pinch of salt

Instructions

    Pre heat oven to 190 degrees (fan).
    Place the carrots and squash in a bowl, add the olive oil and a good crack of sea salt and pepper and stir well with your hands so the vegetables are coated. Place the vegetables on a baking tray and roast for 30 minutes, making sure to turn or shake the vegetables every 10 minutes. After the 30 minutes have finished brush each slice of vegetable with maple syrup and roast for another 10 minutes.
    While the squash and carrots are roasting, dry fry the halloumi for a couple of minutes on each side until browned, once cooked set aside on a plate with kitchen towel.
    To make the dressing add all the ingredients into a jar or bowl and shake or whisk well to combine.
    To serve the salad, divide the salad leaves between 2 bowls, add the roasted carrots, remove the skin from the squash and add to the salad bowl, top with torn halloumi and a drizzle of the dressing.

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