WARM WINTER VEGETABLE SALAD WITH HALLOUMI

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Warm Winter Vegetable Salad With Halloumi image

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.

Provided by Deb Perelman

Categories     Bon Appétit     Salad     Dinner     Lunch     Squash     Cabbage     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kid-Friendly     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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.

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