Roasted Cauliflower Salad with Chickpeas & Crispy Halloumi

Did I have you at Halloumi? If you haven’t tried this delicious cheese yet, run on over to the grocery store to grab some! You are going to LOVE it and it makes this winter salad hearty, briny and oh-so-good!

This is the third winter salad recipe in my Winter Salad Series that I’ve been sharing over on Instagram @christies.lovestory. Check out the other salads in this series here and here.

I am challenging myself to create 10 delicious and nutrient packed winter salads that I can share with you. Getting back to eating seasonal, whole foods feels right to me. With a little bit of planning these salads will nourish from the inside out.

Roast the cauliflower

You’ll begin by preheating your oven to 350 and tossing the cauliflower with olive oil and a good amount of salt and pepper

Prep the rest of the ingredients

While your cauliflower is roasting, you’ll prepare your salad greens, your chickpeas, slice your red onion and roughly chop your herbs. Roast the pine nuts (or almonds) in a dry skillet or in the oven with the cauliflower. Be careful that they don’t burn!

Whisk together your vinaigrette

Finally, whisk together the vinaigrette ingredients in a container with a tight fitting lid.

Assemble and right before serving, fry up the halloumi!

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Roasted Cauliflower Salad with Chickpeas and Crispy Halloumi

Ingredients:

• 2 cups of mixed salad greens

• 1/2 head of cauliflower, broken into florets

• 1 cup of chickpeas, drained and rinsed

• 1/2 cup dried cranberries

• 1/4 cup red onion, sliced

• 1/2 cup mint, chopped

• 1/2 cup dill, chopped

• 1/2 cup pine nuts or slivered almonds

• 200g Halloumi cheese, sliced

• 1 tbsp maple syrup

• 1/2 lemon, juiced

  For the Vinaigrette:
  

• 3 tbsp extra virgin olive oil

• 2 tbsp apple cider vinegar

• 1 tsp dijon mustard

• 1 tsp maple syrup

• 1/2 tsp salt

• 1/2 tsp black pepper

  Directions:

1. Preheat the oven to 350F. Arrange the cauliflower florets on a line baking sheet and drizzle with olive oil, and season really well with salt & pepper. Bake for 30-35 minutes. Remove from the oven and set aside.

2. On a separate baking tray, lay out the almonds/pine nuts and place in the oven for 15 mins or until starting to brown. Don’t let them burn!

3. Mix the dressing ingredients together. Taste and adjust your seasonings.

4. Assemble the salad! In a large bowl, add the salad leaves, chickpeas, roasted cauliflower, dried cranberries, red onion, herbs, and nuts. Pour over the dressing and toss.

5. Just before serving, heat olive oil in a fry pan on med/high heat. Add the halloumi slices and fry each side until brown ~approx 2-3 mins each side. At the last minute, drizzle the halloumi with the maple syrup and a squeeze of fresh lemon. Place the haloumi pieces over the salad and ENJOY!!

Leave me a comment or review if you try this warm and wonderful winter salad recipe! Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!