Warm Winter Vegetable Salad With Halloumi
A hearty roasted vegetable salad featuring colorful red cabbage, winter squash, and red onion, topped with crispy pita pieces and warm, melty Halloumi cheese. Finished with aromatic sumac and fresh mint for a Mediterranean twist.
Ingredients
- •5 Tbsp extra-virgin olive oil
- •2 cloves garlic
- •1½ tsp kosher salt
- •1 tsp Aleppo-style pepper
- •½ head red cabbage
- •1 medium red onion
- •1½ lb winter squash
- •1 large pita bread
- •8 oz Halloumi cheese
- •2 Tbsp apple cider vinegar
- •1½ tsp ground sumac
- •4 sprigs mint
Cooking Instructions
- 1.
Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
30 min
- 2.
Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
20 min
