Roasted Maple Glazed Acorn Squash and Carrot Salad with Halloumi and Mustard Dressing Recipe
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For the roasted squash and carrots
carrot, peeled and cut into batons
or 2 small acorn squash, cut into wedges
salt and pepper
For the salad
bag of salad leaves
of halloumi (6-8 slices)
For the dressing
red wine vinegar
of honey mustard (or 1/2 honey and 1/2 dijon)
lemon juice (I used bottled)
small pinch of salt
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.
Top with the cooked beef or chicken chunks and finish with the dressing. While the lentils are cooking make the dressing by adding all the ingredients to a jar or bowl, shake or whisk well to combine and set aside
When the vegetables have been roasted, remove from the oven, add a little salt, mix through check for seasoning, and pour into your salad bowl with the salad ingredients, add the dressingand stir through, firmly, but carefully
Assemble the salad by adding a handful of watercress to two serving dishes, top with the slaw. I didn’t know much about kohlrabi but I love trying new things and looking up information about them and from what I read they taste great in saladsand its true