Acorn Squash & Toasted Halloumi Salad

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Acorn Squash & Toasted Halloumi Salad
YIELDS 4 Servings
Sea Salt & Cracked Pepper Sprouted Salad Toppers


  • 1 large acorn squash
  • 5 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • ¼ shallot, minced
  • 1 clove garlic, minced
  • ½ tsp maple syrup
  • 4 cups of baby arugula
  • 16 oz halloumi cheese
  • ⅓ cup pomegranate seeds
  • 1 kohlrabi bulb, peeled
  • ½ fennel bulb
  • 2 tbsp fennel fronds, chopped
  • Salt & pepper
  • ¼ cup Go Raw Sea Salt & Cracked Pepper Salad Toppers


  1. Preheat oven to 425° and line two baking sheets with parchment paper
  2. Wash the squash, slice it in half, and use a spoon to scoop out the seeds. Slice the squash into ½” slices. Put on one baking sheet and drizzle with a tablespoon of olive oil and sprinkle with salt. Toss to coat and arrange in one layer.
  3. Slice halloumi into ½” thick slices and arrange on the other baking sheet. Drizzle with 1 tablespoon of olive oil.
  4. Put both baking sheets in the oven. After 15 minutes, remove both baking sheets from the oven. The halloumi should be golden brown. Use a spatula to flip the squash pieces and bake for another 15-20 minutes until squash is tender and golden.
  5. Thinly slice the kohlrabi and fennel, using a mandolin, if you have one.
  6. Make the dressing by whisking together 3 tablespoons olive oil, balsamic vinegar, lemon juice, shallot, garlic, maple syrup, and season with salt and pepper to taste.
  7. In a large bowl combine the kohlrabi, fennel, arugula, and dressing, toss lightly to coat.
  8. Transfer dressed salad to a large platter and top with squash, halloumi, pomegranate seeds, fennel fronds, and Go Raw Salad Toppers.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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