Skip to main content
Epicurious
Bon Appétit

Warm Winter Vegetable Salad With Halloumi

4.6

(20)

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.  

  

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

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.

See Related Recipes and Cooking Tips

Read More
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.