- 1 butternut squash, peeled and chopped
- olive oil, or as needed
- salt and ground black pepper to taste
- 1 1/2 cups water
- 1 cup couscous
- 1/2 pound fresh green beans, trimmed and halved
- 1 (8.8 ounce) package halloumi cheese, sliced
- 2 tablespoons olive oil, or as needed
- 3 tablespoons roasted pine nuts
- 2 tablespoons honey-mustard dressing
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
- Bake in the preheated oven until butternut squash is tender, about 20 minutes.
- Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
- Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
- Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.
07/05/2019
recipepes.com
butternut squash and halloumi salad, recipe
PT15M
PT1H
5
455 calories
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