Ultimate Roast Pumpkin & Halloumi Salad
A vibrant, nutrient-dense roast pumpkin salad that balances the earthy sweetness of caramelized pumpkin with the salty, golden bite of seared halloumi. Finished with a zingy maple-tahini dressing and pomegranate “jewels,” this warm pumpkin salad is hearty enough for weeknight dinners yet striking enough for entertaining.
Equipment
- Large baking sheet
- Parchment paper
- Non-stick frying pan or griddle
- Small glass jar or bowl (for the dressing)
- Large salad serving bowl
- Sharp knife and cutting board
Ingredients
For the Salad
- 1 small Kabocha or Kent pumpkin cut into wedges
- 2 tbsp olive oil
- Sea salt & freshly cracked black pepper
- 250 gm halloumi sliced
- 4 cups rocket or baby spinach
- ½ cup pomegranate seeds
- ¼ cup toasted walnuts or pepitas
For the Maple–Tahini Dressing
- ¼ cup tahini
- 2 tbsp maple syrup
- 1 lemon For Juice of 1 lemon
- 1 tbsp olive oil
- 3 tbsp warm water to thin
Instructions
Step 1:
- Roast the Pumpkin
- Preheat your oven to $200^{circ}C$ ($400^{circ}F$). Line a large baking sheet with parchment paper.
- Toss the pumpkin wedges with olive oil, sea salt, and black pepper. Spread them out in a single layer—this is crucial for caramelization.
- Roast for 30 minutes, flipping halfway, until deeply golden with crisp edges.
Step 2:
- Prepare the Dressing
- While the pumpkin roasts, whisk tahini, maple syrup, lemon juice, and olive oil in a small glass jar or bowl. Add warm water gradually until the dressing is pourable but still creamy. Taste and adjust acidity if needed.
Step 3:
- Sear the Halloumi
- Heat a non-stick frying pan or griddle over medium-high heat—no oil needed.
- Add halloumi slices and cook for 1–2 minutes per side until golden and crisp. You’ll hear that signature squeak when it’s perfectly cooked.
Step 4:
- Assemble the Salad
- Add fresh greens to a large serving bowl. Top with warm roasted pumpkin, seared halloumi, and pomegranate seeds.
- Drizzle with dressing and finish with toasted nuts. Toss gently and serve immediately.
Video
Notes
Nutrition Snapshot (Per Serving, Approximate)
Nutrition estimates are calculated for 1 of 5 servings and may vary based on exact ingredients used.
- Calories: ~420 kcal
- Protein: ~18 g
- Fat: ~28 g
- Carbohydrates: ~30 g
- Fiber: ~6 g
- Vitamin A: ~180% DV
Pumpkin delivers a powerful dose of beta-carotene (converted to Vitamin A), which supports immune function, eye health, and skin vitality—benefits highlighted by the Harvard Nutrition Source. Halloumi contributes protein and calcium, while tahini and nuts provide healthy fats that help the body absorb fat-soluble vitamins more efficiently. Watch this quick guide to roasting and seasoning pumpkin—it’s a helpful visual reference for technique, even though it’s not the exact recipe.