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–+ servings
A vibrant Thanksgiving salad featuring roasted butternut squash, pomegranate seeds, grilled halloumi, and mixed greens.

Thanksgiving Salad with Roasted Squash and Halloumi

This recipe offers a vibrant and flavorful Thanksgiving salad featuring roasted acorn squash, halloumi, and a tangy maple vinaigrette. It's a perfect addition to your holiday meal, bringing fresh ingredients and seasonal colors to your table.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For Roasting
  • 1 acorn squash acorn squash cut in half, seeds removed, sliced into ¼-inch pieces
  • 1 cup cipollini onions halved or shallot wedges
  • 8 ounces halloumi cubed
  • Extra-virgin olive oil for drizzling
  • Sea salt and freshly ground black pepper
Dressing
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
For the Salad
  • 1½ cups cooked farro
  • 1 cup fresh herbs finely chopped (parsley and/or cilantro)
  • 1 handful mixed salad greens
  • 2 small kohlrabi bulbs peeled and sliced paper thin (or 2 additional carrots)
  • 2 carrots peeled into ribbons
  • ½ apple thinly sliced
  • 2 tablespoons toasted walnuts or pepitas
  • ⅓ cup pomegranate arils
  • ¼ cup feta cheese crumbled
  • 1 handful microgreens optional
  • Fresh lemon juice to taste

Equipment

  • Baking sheets
  • Parchment paper
  • Small bowl
  • Medium bowl
  • Large platter

Method
 

  1. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Place the squash and onions on one sheet, and the halloumi on the other. Drizzle the squash, onions, and halloumi with olive oil and sprinkle with salt and pepper. Roast for 20 to 30 minutes, or until the squash is tender, the onions are soft, and the halloumi is golden brown around the edges.
  2. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, mustard, maple syrup, salt, and pepper to taste. Set aside.
  3. In a small bowl, toss the kohlrabi with a drizzle of the dressing and coat. In a medium bowl, combine the farro, herbs, and about ¼ of the dressing.
  4. Assemble the salad on a large platter. Add the farro mixture, mixed greens, roasted squash, onions, halloumi, dressed kohlrabi, carrot ribbons, and sliced apple. Sprinkle with the toasted walnuts or pepitas, pomegranate arils, and crumbled feta cheese. Drizzle with the remaining dressing as desired. Season to taste. Add a squeeze of fresh lemon juice just before serving for extra flavor. Top with microgreens, if using.

Notes

This salad can be partially prepared ahead of time. Roast the squash, onions, and halloumi, and make the dressing a day in advance. Store them separately in the refrigerator. Assemble the salad just before serving.

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