Oven Roasted Pumpkin Haloumi Salad

This delicious salad has been extracted from one of my all time favorite recipes, which is Lamb Haloumi and Roasted Pumpkin Salad. I was inspired to make this salad by my favorite dish that is served at Settler’s Tavern, in Margaret River, the southern wine region of Western Australia. It’s still my favorite dish, and it is all that I order whenever I visit there. They give you the option of the vegetarian version or you can add the lamb cutlets to the salad if you wish to. This recipe is the vegetarian version.

The flavors of this salad taste wonderful, and it is a really attractive dish to serve as well, because of the colors. The green salad is a contrast to the orange color of the pumpkin, the redness of the beetroot (if you add it) and the  pan fried haloumi. I make this recipe all of the time at home and it is always a crowd favorite.

As this recipe requires the addition of oven roasted pumpkin, I often make the most of having my oven on, and will roast a half or even a whole diced (and /or sliced pumpkin wedges) at the same time. I always manage to use it in other dishes, whether it be to throw together a simple salad, or to make this wonderful Moroccan Pumpkin Dip or this equally delicious recipe for a Pumpkin, Bean Feta Salad. 

This recipe does have beetroot in it but it is optional. If you are seriously watching your carbs, you may wish to omit it but the flavors go wonderfully  in this dish. I also use balsamic vinegar for the dressing which some of you may wish to avoid, but you can use lemon juice, red wine vinegar or another vinegar in it’s place. Equally, if you aren’t concerned about the carb content of this dish, you can increase the amount of pumpkin and beetroot that you add to this recipe.

I hope you enjoy this salad. 

Kxx

Roasted Pumpkin Haloumi Salad

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Lunch, Salad

Cuisine: Low Carb

Keywords: haloumi, lchf, low-carb, pumpkin

Servings: 4

Ingredients

• 200 gms /7 oz haloumi pan fried into strips
• 200 gms /7 oz mixed lettuce leaf
• 200 gms /7 oz cherry tomatoes cut in half
• 200 gms /7 oz Japanese/Kent Pumpkin diced- can reduce if carb counting
• 200 gms /7 oz Beetroot diced cooked, baked or cryovaced sugar free remove if watching carbs
• 1/2 red onion sliced thinly
• 2 tablespoons pine nuts
• 4 tablespoons extra virgin olive oil EVOO plus additional to bake the pumpkin
• 1 tablespoon Balsamic vinegar

Instructions

• Cube the pumpkin skin and all and drizzle with a little EVOO. Bake it in a very hot oven for about 35 minutes until cooked and slightly browned. Allow to cool slightly.
• Slice the haloumi into desired shape, but not too thick. Pan fry in a little EVOO till golden on both sides. Allow the haloumi to cool slightly. This will take just a few minutes.
• Prepare the salad by tossing the salad leaves into a large bowl. Sprinkle with thinly sliced red onion, the cherry tomatoes, pumpkin, beetroot and haloumi.
• Gently toss the salad and sprinkle with pine nuts (pepitas seeds or almond slivers.)
• Drizzle with the balsamic vinegar and extra virgin olive oil EVOO.

Recipe Notes

Replace the balsamic vinegar with red wine vinegar or lemon juice.

If carbs are an issue for you, remove the beetroot and minimize the use of the pumpkin. You can also increase amount if you wish to.

Use sweet potato in place of the pumpkin. Note also that Kent pumpkin is the best low carb pumpkin option as butternut pumpkin is higher in carbs.

Nutritional Information

Serving: 1serve | Calories: 193kcal | Carbohydrates: 7.2g | Protein: 15.9g | Fat: 15.9g | Fiber: 2g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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