Prepare to tantalize your taste buds with a salad that's not just a meal, but a culinary adventure! Imagine golden roasted pumpkin, crispy grilled halloumi, and creamy avocado dancing together in a symphony of Mediterranean flavors that will make your mouth water instantly. This isn't just another salad - it's a gourmet experience that transforms simple ingredients into a restaurant-worthy dish you can create right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a luxurious lunch, this Pumpkin Halloumi Avocado Salad is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 1 cup pumpkin, cubed
- 150g halloumi cheese, sliced
- 1 avocado, sliced
- 2 cups arugula
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Wash and peel the pumpkin. Cut into uniform 1-inch cubes, ensuring even roasting. Toss the cubed pumpkin with 1 tablespoon of olive oil, sprinkle with salt and pepper.
- Spread pumpkin cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, turning once halfway through, until edges are golden and pumpkin is tender.
- While pumpkin roasts, slice halloumi cheese into 1/4-inch thick pieces. Heat a dry non-stick skillet over medium-high heat.
- Grill halloumi slices for 2-3 minutes on each side until golden brown and crispy. Remove from heat and set aside.
- Slice the avocado into thin wedges. Wash and dry the arugula leaves.
- In a small bowl, whisk together remaining olive oil and lemon juice to create a simple dressing. Season with salt and pepper.
- Assemble the salad by arranging arugula as a base, top with roasted pumpkin cubes, grilled halloumi slices, and avocado wedges.
- Drizzle the lemon-olive oil dressing over the salad just before serving. Serve immediately while ingredients are still warm.
Tips
- Pumpkin Roasting Secrets: For maximum flavor, cut pumpkin cubes uniformly and don't overcrowd the baking sheet. This ensures crispy edges and tender centers.
- Halloumi Grilling Technique: Use a dry, non-stick skillet and watch carefully - halloumi can go from golden to burnt quickly. Aim for a beautiful golden-brown crust.
- Avocado Freshness: Slice avocado just before serving to prevent browning and maintain that vibrant green color.
- Dressing Hack: Whisk your lemon-olive oil dressing thoroughly to emulsify and create a smooth, balanced flavor.
- Serving Pro Tip: Serve the salad immediately while pumpkin and halloumi are still warm for the most incredible taste and texture experience.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 20g
Protein: 18g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 40mg
