This divine roasted Brussels sprout and butternut squash salad with pan-fried halloumi, dates, olives, parsley, and orange tahini dressing is the perfect winter salad. This dish pairs beautifully with practically any protein for the perfect meal.
I cannot get enough of this salad! I think Brussels sprouts are finally having their moment. Gone are the days when Brussels sprouts were that dreadfully over-cooked afterthought of a vegetable seen on tables a couple of times a year, usually on Thanksgiving and Christmas. I am now seeing them at farmer’s markets all autumn long, and it seems everyone is loving them!
Oddly enough, I’ve always enjoyed Brussels sprouts, no matter how they are cooked. But my favourite way to enjoy them, by far, is roasted! Roasting Brussels sprouts with a bit of oil, salt, herbs, and pepper until they are lightly browned and crispy makes them hard to pass up… and dare I say, addictive!
This warm. roasted salad recipe begins with Brussels sprouts and butternut squash or sweet potato. While those vegetables are roasting, you’ll pan fry some halloumi cheese. Halloumi is a firm cheese of Middle Eastern origin that has a high melting point. It does not melt during frying, but browns up beautifully.
Once the Brussels sprouts and squash come out of the oven, arrange on a serving platter and top with the halloumi, some chopped Medjool dates, olives, parsley, and the dressing! Oh yes, the dressing. It evolved as I was making it. Initially, it was just going to be a simple vinaigrette with some orange juice and zest added in. But I thought it deserved some creaminess, so I added a couple of tablespoons of tahini. It’s delicious, and the perfect way to bring all of the ingredients in this salad together!
ingredients you’ll need
For the roasted Brussels sprouts and squash, you’ll need Brussels sprouts, squash or sweet potato, extra-virgin olive oil, thyme, hot red pepper, flakes, garlic, sea salt, and pepper.
For the rest of the salad, you’ll need halloumi cheese, Medjool dates, olives, and parsley.
For the orange tahini dressing, you’ll need extra-virgin olive oil, tahini, orange juice and zest, garlic, sea salt, pepper, lemon juice and zest, whole grain mustard, and honey.
the method
Roast the Brussels sprouts and squash: Preheat the oven to 425 F and line two large, rimmed baking sheets with parchment paper. Place the Brussels sprouts in the centre of one baking sheet and the squash on the other. Sprinkle the Brussels sprouts with half of the thyme, half of the hot red pepper flakes, sliced garlic, and a pinch of salt and pepper. Drizzle with 1 ½ tablespoons of oil and toss to coat. Spread out in an even layer.
Place the squash in the centre of the second baking sheet. Sprinkle with half of the thyme, half of the hot red pepper flakes, and a pinch of salt and pepper and drizzle with the remaining 1 ½ tablespoons of oil. Toss to coat and spread out in an even layer.
Roast the squash for 25 minutes and the Brussels sprouts for 15-20 minutes. Halfway through the Brussels sprouts roasting, stir and return to the oven.
While the squash and Brussels sprouts are roasting, fry the halloumi: Warm a large cast iron skillet over medium-high heat. Once hot, add the halloumi in a single layer and cook until browned on both sides, about 3 minutes per side. Initially, a lot of liquid will come out of the cheese and will steam and foam quite a bit, but it evaporates and then the cheese browns. If it is browning too quickly, turn down heat to medium. Remove from the heat and set aside.
Make the orange tahini dressing: In a bowl, whisk together the oil, tahini, zest and juice of the orange and lemon, garlic, salt, pepper, mustard, and honey.
Assemble the salad: Arrange the Brussels sprouts and squash on a platter. Top with the halloumi, dates, olives, and parsley. Drizzle with the dressing. Enjoy!
more fall and winter salad recipes
- Roasted Beet Salad with Pecans and Feta
- Roasted Beet and Broccoli Salad with Green Tahini Dressing
- Roasted Sweet Potato Kale Salad with Tahini Harissa Yogurt Dressing
- Fall Harvest Beet, Pomegranate, Avocado, and Gouda Kale Salad with Sweet + Spicy Pepitas
Finally, I hope that you love this Brussels sprout and butternut squash salad with halloumi, dates, and orange tahini dressing! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
And happy Thanksgiving to my American friends!
Enjoy!
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Roasted Brussels Sprout + Butternut Squash Salad with Halloumi, Dates + Orange Tahini Dressing
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This divine roasted Brussels sprout and butternut squash salad with pan-fried halloumi, dates, olives, parsley, and orange tahini dressing is the perfect winter salad.
Ingredients
Brussels Sprouts and Squash
- 4 cups Brussels sprouts, halved lengthwise
- 4 cups peeled, cubed butternut squash or sweet potato (1 inch cubes)
- 4 garlic cloves, sliced
- 2 teaspoons dried thyme
- ½ teaspoon hot red pepper flakes
- Couple pinches each sea salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Halloumi
- 4–8 ounces halloumi cheese, sliced (depending on how much cheese you want in your salad)
Orange Tahini Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- Zest of 1 orange
- ¼ cup freshly squeezed orange juice
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 large garlic clove, minced
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
For Assembling the Salad
- 4 pitted Medjool dates, chopped
- Big handful of fresh parsley, chopped
- ⅓ cup green or Kalamata olives
Instructions
- Roast the Brussels sprouts and squash: Preheat the oven to 425 F and line two large, rimmed baking sheets with parchment paper. Place the Brussels sprouts in the centre of one baking sheet and the squash on the other. Sprinkle the Brussels sprouts with half of the thyme, half of the hot red pepper flakes, sliced garlic, and a pinch of salt and pepper. Drizzle with 1 ½ tablespoons of oil and toss to coat. Spread out in an even layer.
- Place the squash in the centre of the second baking sheet. Sprinkle with a pinch of salt and pepper and drizzle with the remaining 1 ½ tablespoons of oil. Toss to coat and spread out in an even layer.
- Roast the squash for 25 minutes and the Brussels sprouts for 15-20 minutes. Halfway through the Brussels sprouts roasting, stir and return to the oven.
- While the squash and Brussels sprouts are roasting, fry the halloumi: Warm a large cast iron skillet over medium-high heat. Once hot, add the halloumi in a single layer and cook until browned on both sides, about 3 minutes per side. Initially, a lot of liquid will come out of the cheese and will steam and foam quite a bit, but it evaporates and then the cheese browns. If it is browning too quickly, turn down heat to medium. Remove from the heat and set aside.
- Make the orange tahini dressing: In a bowl, whisk together the oil, tahini, zest and juice of the orange and lemon, garlic, salt, pepper, mustard, and honey.
- Assemble the salad: Arrange the Brussels sprouts and squash on a platter. Top with the halloumi, dates, olives, and parsley. Drizzle with the dressing. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
Keywords: roasted Brussels sprout and squash salad recipe
Natalie
So creative. I love your recipes and this is an amazing vegetable dish.
★★★★★
Allison
Aw, thank you so much! It means a lot to hear that and I’m really happy you enjoyed this!