Keto Roasted Pumpkin & Halloumi Salad
Dinners + Mains

Keto Roasted Pumpkin & Halloumi Salad

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The somewhat sweet roasted pumpkin combined with salty cheese is an amazing experience. This salad is somewhat higher in carbs than we would normally post, so keep in mind that it’s better for those of you who are eating within a shorter time period each day. You can lessen the carbs by reducing the amount of pumpkin used and replace it with a lower-carb vegetable like cauliflower or zucchini.

Recipe from ruled.me

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Keto Roasted Pumpkin & Halloumi Salad
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 35 m
  • Total: 50 m
  • Servings:
    2

Ingredients

The Salad
  • 1/4 cup pumpkin diced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • salt
  • 1 tbsp butter
  • 4 oz halloumi cubed
  • 3 tbsp flakes almonds
  • 200 g watercress
  • 1/2 medium avocado
Dressing
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • 1/8 tsp apple cider vinegar

Instructions

  1. Preheat your oven to 400F.
  2. Mix the diced pumpkin with the olive oil, paprika, and salt. Spread it out on a baking tray then roast for 15-20 minutes or until it’s begun browning and has softened.
  3. In a nonstick pan, preheat the butter over medium heat. Fry the halloumi for 10-15 minutes, stirring occasionally, until the cheese has browned. Set aside.
  4. Spread the almonds out across a baking tray then roast for 6-10 minutes. When they’re done set them aside.
  5. Mix together the tahini, olive oil, lemon juice, salt, and apple cider vinegar to create the dressing.
  6. Add the watercress to a bowl then top with the roasted pumpkin, halloumi, almonds, and avocado. Drizzle the dressing over the top to serve.
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