Name: Warm Winter Vegetable Salad With Halloumi
Yield: 4 servings
Ingredients: 5 Tbsp. extra-virgin olive oil, divided; 2 garlic cloves, finely chopped; 1½ tsp. kosher salt; 1 tsp. Aleppo-style pepper; ½ small head of red cabbage (about 10 oz.), cut into 1" pieces; 1 medium red onion, cut into 8 wedges through root end; 1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick; 1 large pita bread, split into 2 layers, cut or torn into 1½"–2" pieces; 8 oz. Halloumi cheese, cut into 1" pieces; 2 Tbsp. apple cider vinegar; 1½ tsp. ground sumac; Mint springs (for serving)

salad with squash cabbage and halloumi cheese on a plate

Photo by Laura Murray, Food Styling by Mariana Velasquez

One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.

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Ingredient Info

Halloumi cheese can be found at Greek markets, natural and specialty foods stores, and some supermarkets. Sumac is available at Middle Eastern markets, specialty foods stores, and online.

Recipe information

Yield
4 servings

Ingredients

5 Tbsp. extra-virgin olive oil, divided

2 garlic cloves, finely chopped

1½ tsp. kosher salt

1 tsp. Aleppo-style pepper

½ small head of red cabbage (about 10 oz.), cut into 1" pieces

1 medium red onion, cut into 8 wedges through root end

1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick

1 large pita bread, split into 2 layers, cut or torn into 1½"–2" pieces

8 oz. Halloumi cheese, cut into 1" pieces

2 Tbsp. apple cider vinegar

1½ tsp. ground sumac

Mint springs (for serving)

Preparation

Step 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.
Step 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.

TagsSalad Red Cabbage Cabbage Leafy Greens Vegetable Delicata Squash Squash Halloumi Cheese Dairy Main Side Dinner Nut Free Vegetarian Easy Weeknight Meals Sheet-Pan Dinners Roast Winter Bon Appétit

Recipe notes

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