Warm Green Lentil Salad with Spiced Squash, Sautéed Apple, and Halloumi with Cider Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the butternut squash with 1 tablespoon olive oil, cumin, smoked paprika, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 25 to 30 minutes, until tender and browned, turning halfway through.

2. 2

   Meanwhile, place the green lentils and water in a saucepan. Bring to a boil, reduce the heat, and simmer for 18 to 22 minutes until tender but still holding their shape. Drain well and keep warm with a pinch of salt.

3. 3

   In a small bowl, make the vinaigrette by whisking together the apple cider vinegar, honey, Dijon mustard, 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper. Whisk until emulsified.

4. 4

   Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and sauté the red onion for 2 to 3 minutes until just softened. Add the red apple and cook 2 minutes more, just until lightly browned but still holding its shape. Remove and set aside.

5. 5

   In the same skillet, add the remaining 1/2 tablespoon olive oil and cook the halloumi for 1 to 2 minutes per side, until golden and crisp on the surface.

6. 6

   In a large bowl, toss the warm lentils with half of the vinaigrette. Add the mixed greens, sautéed red onion, browned apple, roasted squash, and fresh parsley.

7. 7

   Serve the salad on a platter or individual plates, top with the warm halloumi, and finish with the remaining vinaigrette. Adjust with salt and black pepper to taste and serve immediately.