This autumn salad is a true feast for the senses, combining the richness of seasonal flavors and colors. Sweet, caramelized butternut squash, salty and chewy halloumi cheese straight from the hot pan, crunchy pumpkin seeds, and juicy, ruby-red pomegranate seeds create a perfect composition. The whole dish rests on a spicy bed of arugula and is drizzled with a velvety maple-mustard dressing that perfectly balances all the flavors. This dish is not only delicious but also visually stunning, making it an ideal choice for a light yet satisfying lunch, an elegant dinner, or as a side to a main course for special occasions. The contrast of warm and cold ingredients and the variety of textures—from the softness of the squash to the crunchiness of the seeds—make every bite a new, exciting experience.
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First, prepare the oven. Set it to a temperature of 200°C, selecting the 'top-bottom' setting for even baking. In the meantime, prepare a large baking tray by lining it with a sheet of baking paper.
Thoroughly wash the butternut squash under running water and dry it. Place the squash on a stable cutting board. Using a large, sharp chef's knife, cut it in half lengthwise. Then take a metal spoon and vigorously scoop out and remove all the seeds and fibrous flesh from the inside of both halves.
Peel the pumpkin halves. You can do this with a sturdy vegetable peeler or a small, sharp knife (known as a paring knife). Cut the flesh into even cubes about 2 cm on each side. Transfer the pumpkin cubes to a large bowl, drizzle with 2 tablespoons of olive oil (30g), season with a pinch of salt (1g) and a pinch of pepper (1g). Mix everything thoroughly with your hands so that each cube is evenly coated with oil and spices.
Spread the seasoned pumpkin cubes in a single, even layer on the prepared baking sheet lined with parchment paper. Make sure the pieces do not overlap. Place the baking sheet in the preheated oven and bake for 20-25 minutes. Halfway through baking (after about 10-12 minutes), remove the baking sheet and stir the pumpkin with a spatula to ensure even browning. The pumpkin is ready when a fork easily pierces it and its edges are slightly golden and caramelized.
While the pumpkin is baking, prepare the rest of the ingredients. In a small, dry skillet (without any added fat), toast the pumpkin seeds. Set the skillet to medium heat and add the seeds. Stir or toss the skillet every few seconds. After about 2-3 minutes, the seeds will start to gently 'pop' and release an intense, nutty aroma. This is a sign that they are ready. Immediately remove them from the skillet and transfer to a plate to cool.
Prepare the pomegranate seeds. Cut the fruit in half crosswise (not lengthwise from crown to base). Hold one half with the flesh side down over a large bowl. Take a wooden spoon and vigorously hit the skin. The seeds will start to fall into the bowl, separating from the white membranes. Continue until you have extracted all the seeds.
Prepare the vinaigrette. In a small jar with a lid, pour in the remaining 2 tablespoons of olive oil (30g), add maple syrup, Dijon mustard, apple cider vinegar, a pinch of salt (1g), and a pinch of pepper (1g). Close the jar tightly and shake it vigorously for about 30 seconds. The ingredients should combine into a smooth, creamy emulsion. The sauce should thicken slightly.
Remove the halloumi cheese from the packaging and dry it thoroughly on all sides using a paper towel. Place the dried cheese on a cutting board and cut it into slices about 1 cm thick.
Preheat a grill pan or a regular pan with a thick bottom and non-stick coating over medium-high heat. The pan must be well heated. Once hot, place the halloumi slices on it. Fry without additional fat for about 2-3 minutes on each side. The finished cheese should have distinct golden-brown stripes (on the grill pan) or be evenly golden (on a regular pan). It should be soft and stretchy on the inside, and pleasantly crispy on the outside.
Start assembling the salad. On a large, flat platter or in two individual deep plates, evenly spread the washed and thoroughly dried arugula, creating a green base. On top of the arugula, layer the warm, roasted pumpkin and the freshly grilled, warm slices of halloumi cheese.
Sprinkle the salad generously with pomegranate seeds and previously toasted pumpkin seeds. If you are using optional walnuts, chop them coarsely and sprinkle them over the dish as well. Just before serving, shake the jar with the dressing once more and evenly drizzle it over the entire salad. Serve immediately.
Halloumi cheese comes from Cyprus, and its production tradition dates back to Byzantine times. Its unique property – high melting point – makes it one of the few cheeses that can be successfully grilled or fried without losing its shape.
The salad is best served on a large, flat platter to showcase all the colorful ingredients. Serve immediately after preparation, while the pumpkin and halloumi cheese are still warm – the contrast in temperature with the cool arugula and pomegranate is one of the greatest assets of this dish. It can be served with crispy sourdough bread croutons rubbed with garlic.
This salad definitely tastes best when freshly made. If you have leftovers, store the un-dressed ingredients separately in airtight containers in the fridge for up to 24 hours. Halloumi cheese loses its unique texture when reheated, so it's best to eat it fresh. The dressing can be stored in a closed jar in the fridge for up to a week.
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