Welcome to a nutritious and delicious adventure with our Golden Halloumi & Roasted Pumpkin Salad with Whipped Ricotta Clouds! This vibrant dish perfectly balances the earthy sweetness of roasted pumpkin and beets with the savory richness of halloumi cheese, making it an irresistible choice for lunch or dinner. The addition of whipped ricotta clouds brings a luscious creaminess that elevates the entire salad, creating a satisfying experience for both the eyes and the palate.
What truly makes this salad special is the harmony of flavors and textures. The roasted vegetables provide a warm and comforting base, while the creamy avocado adds richness. Meanwhile, the crispy halloumi introduces a delightful chewiness that contrasts beautifully with the tender pumpkin and beets. Plus, each spoonful is enriched by the tangy lemon-tahini drizzle that ties everything together with its zingy freshness. This Golden Halloumi & Roasted Pumpkin Salad isn’t just a feast for your taste buds; it’s also packed with nutrients and will keep you feeling full and energized.
Whether you’re hosting a cozy dinner party, preparing a meal prep for the week, or simply craving something healthy and delicious, this salad fits the bill perfectly. Embrace the delightful colors and flavors of fall with this easy-to-make salad that highlights seasonal ingredients! Let’s dive into why you’ll absolutely love making this stunning salad from scratch.
Why You’ll Love This Golden Halloumi & Roasted Pumpkin Salad
- Flavor Explosion: The combination of roasted pumpkin, smoky chickpeas, and salty halloumi creates a symphony of flavors in every bite.
- Nutritious Ingredients: Packed with vitamins, fiber, and protein, this salad is not just filling but also beneficial for your health.
- Easy to Follow: This recipe is straightforward and requires minimal cooking skills, making it perfect for beginner cooks.
- Versatile Dish: Serve it warm or at room temperature, making it perfect for any meal of the day.
- Stunning Presentation: The vibrant colors of the ingredients make this salad a show-stopper for any occasion.
Preparation Phase & Tools to Use
Before you begin crafting your Golden Halloumi & Roasted Pumpkin Salad, it’s essential to prepare your workspace and gather the necessary tools. Start by preheating your oven to 400°F (200°C) to ensure it’s hot when you’re ready to roast the pumpkin and chickpeas.
Gather essential utensils like a sharp knife for chopping veggies, a baking sheet lined with parchment paper for roasting, and a mixing bowl for preparing the lemon-tahini drizzle. A non-stick frying pan is crucial for achieving that perfect golden crisp on the halloumi without sticking. For whipping the ricotta, a food processor or hand mixer will speed up the process and give the ricotta a light and airy consistency. It’s also helpful to have measuring spoons and cups on hand to ensure accuracy with your ingredients.
Once you’ve gathered all your tools, take a moment to wash and prepare all your fresh ingredients. Ensure that your pumpkin, beets, and avocado are clean and diced as needed. Having everything organized will make your cooking process smoother, allowing you to enjoy yourself while creating this delicious salad!
Ingredients
- 2 cups pumpkin, peeled and cubed
- 2 small beets, roasted and diced
- 1 avocado, diced
- 1 cup canned chickpeas, drained and patted dry
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 150g halloumi cheese, cut into bite-sized cubes
- 1 cup ricotta cheese
- 2 tbsp thick cream or Greek yogurt (for whipping ricotta)
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 2 tbsp water (to thin the dressing as needed)
- Salt and black pepper to taste
- Fresh mint leaves, for garnish
- 2 tbsp toasted pepitas (pumpkin seeds)
- 1 tsp black sesame seeds
Instructions
Step 1: Roast the Pumpkin and Chickpeas
Begin by preheating your oven to 400°F (200°C). Take your peeled and cubed pumpkin and combine it in a bowl with the drained chickpeas. Add the olive oil, smoked paprika, and season generously with salt and black pepper. Toss everything together until the pumpkin and chickpeas are evenly coated. Spread the mixture out onto a baking sheet in a single layer to ensure even roasting. Slide the tray into the oven and roast for approximately 25 to 30 minutes, or until both the pumpkin is tender and lightly golden, and the chickpeas are crisp. This roasting not only enhances the flavors of your ingredients but also adds a delightful texture to your salad.
Step 2: Prepare the Halloumi
While the pumpkin and chickpeas roast, heat a non-stick frying pan over medium heat. Once the pan is hot, add the cubes of halloumi and let them cook for about 2 minutes on each side, or until they turn a beautiful golden brown. This process caramelizes the outside of the cheese and brings out its savory flavor. Be careful not to overcrowd the pan; you may need to do this in batches. Once golden, set the halloumi aside on a plate lined with paper towels to absorb any excess oil.
Step 3: Whip the Ricotta
While your roasted ingredients cool off slightly, prepare the whipped ricotta. In a mixing bowl or food processor, combine the ricotta cheese and your choice of thick cream or Greek yogurt. Blend this mixture until it becomes light and fluffy, which should take just a few minutes. The whipped ricotta will add a creamy texture to your salad, offering a luxurious touch to the overall eating experience. Set this aside for assembly.
Step 4: Make the Lemon-Tahini Drizzle
In a small bowl, mix together the tahini, fresh lemon juice, honey or maple syrup, minced garlic, and water. Whisk these ingredients together until they form a smooth, creamy dressing. The consistency should be thick yet pourable; add more water if needed to reach your desired thickness. This drizzle provides a delightful tang that elevates each bite of your salad, striking a balance between rich and refreshing.
Step 5: Assemble the Salad
Grab a large white rectangular platter for an elegant presentation. Begin layering the salad by first placing the roasted pumpkin and chickpeas, followed by the diced beets and avocado. Scatter the crispy halloumi cubes over the top. Now, take the whipped ricotta and dollop generous clouds across the salad. Finally, drizzle the luscious lemon-tahini dressing over everything for a burst of flavor.
Step 6: Finish and Garnish
To finish off your beautifully assembled salad, sprinkle toasted pepitas and black sesame seeds on top for a delightful crunch. Don’t forget to add fresh mint leaves for a pop of color and an aromatic touch. This salad can be served warm or allowed to come to room temperature, making it versatile for any meal.
Variations
- Protein: Add grilled chicken or chickpea patties for a protein boost.
- Vegetables: Substitute roasted sweet potatoes or zucchini for a different flavor profile.
- Spices: Experiment with different spices such as cumin or coriander for added depth.
Cooking Notes
- Ensure your halloumi is grilled or seared just before serving to retain its crispy texture.
- Adjust the consistency of the lemon-tahini drizzle according to your preference; some may enjoy it thicker or thinner.
Serving Suggestions
- Pair this salad with a light white wine for an upscale dining experience.
- Serve it alongside grilled meats or fish for a complete meal.
Tips
- Prep your ingredients in advance to streamline your cooking process.
- Try marinating the chickpeas in lemon juice and spices overnight for enhanced flavor.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 16g
- Sodium: 650mg
FAQs
Can I prepare the salad in advance?
Yes, you can roast the vegetables and store them in the refrigerator a day ahead. Assemble the salad just before serving for the best texture.
Is the salad suitable for a vegetarian diet?
Absolutely! This salad is completely vegetarian and features wholesome plant-based ingredients.
Can I make this salad vegan?
Yes, you can substitute the halloumi with avocado or a plant-based cheese to make the entire dish vegan. Replace the honey with maple syrup if you’d like it vegan-friendly.
How do I store leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. The texture might change slightly, but it’s still tasty!
Conclusion
In conclusion, the Golden Halloumi & Roasted Pumpkin Salad with Whipped Ricotta Clouds is a culinary delight that beautifully combines flavors and textures. Whether you’re looking for a vibrant dish for your next gathering or a simple meal that excites your taste buds, this salad is perfect for any occasion. Its ease of preparation and flexibility in ingredients allow you to make it your own while still enjoying the original essence of the recipe. Don’t be afraid to get creative with variations and toppings as you explore this dish! We hope you enjoy making and savoring this salad as much as we do. Feel free to share your own twists in the comments below!
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Golden Halloumi & Roasted Pumpkin Salad with Whipped Ricotta Clouds
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This vibrant dish perfectly balances the earthy sweetness of roasted pumpkin and beets with the savory richness of halloumi cheese.
Ingredients
- 2 cups pumpkin, peeled and cubed
- 2 small beets, roasted and diced
- 1 avocado, diced
- 1 cup canned chickpeas, drained and patted dry
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 150g halloumi cheese, cut into bite-sized cubes
- 1 cup ricotta cheese
- 2 tbsp thick cream or Greek yogurt (for whipping ricotta)
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 2 tbsp water (to thin the dressing as needed)
- Salt and black pepper to taste
- Fresh mint leaves, for garnish
- 2 tbsp toasted pepitas (pumpkin seeds)
- 1 tsp black sesame seeds
Instructions
- Begin by preheating your oven to 400°F (200°C). Take your peeled and cubed pumpkin and combine it in a bowl with the drained chickpeas. Add the olive oil, smoked paprika, and season generously with salt and black pepper. Toss everything together until the pumpkin and chickpeas are evenly coated. Spread the mixture out onto a baking sheet in a single layer to ensure even roasting. Slide the tray into the oven and roast for approximately 25 to 30 minutes, or until both the pumpkin is tender and lightly golden, and the chickpeas are crisp.
- While the pumpkin and chickpeas roast, heat a non-stick frying pan over medium heat. Once the pan is hot, add the cubes of halloumi and let them cook for about 2 minutes on each side, or until they turn a beautiful golden brown.
- While your roasted ingredients cool off slightly, prepare the whipped ricotta. In a mixing bowl or food processor, combine the ricotta cheese and your choice of thick cream or Greek yogurt. Blend this mixture until it becomes light and fluffy.
- In a small bowl, mix together the tahini, fresh lemon juice, honey or maple syrup, minced garlic, and water. Whisk these ingredients together until they form a smooth, creamy dressing.
- Grab a large white rectangular platter for an elegant presentation. Begin layering the salad by first placing the roasted pumpkin and chickpeas, followed by the diced beets and avocado. Scatter the crispy halloumi cubes over the top. Now, take the whipped ricotta and dollop generous clouds across the salad.
- To finish off your beautifully assembled salad, sprinkle toasted pepitas and black sesame seeds on top for a delightful crunch.
Notes
This salad can be served warm or allowed to come to room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 450 kcal
- Sodium: 650 mg
- Protein: 16 g