Gone are the days of bland and boring salads! This pumpkin, haloumi and avocado salad makes for a perfect weeknight dinner – minimal effort, maximum taste.
It’s hard to play favourites with recipes, but if I *had* too, this Pumpkin, Haloumi and Avocado salad wins. And given that it’s been the most popular recipe on the blog since I first posted in over a year ago, it seems to be your favourite too.
This doesn’t really surprise me. Whether you’re an avid salad eater or a notorious salad avoider, this is the salad for you.
It’s filled with three of the most universally loved ingredients.
It’s really easy to prepare with minimal hands-on time.
AND it’s a salad that you can really get excited about.
I know what you’re thinking right now – how exactly can I get excited about a salad? By putting haloumi cheese in it of course!
WHAT IS HALOUMI?
Haloumi is a salty cheese from Cyprus that is made commonly from either cow’s milk or a mixture of sheep’s and goat’s milk. It has a high melting point which allows it to be pan-fried or even deep fried. Although it can be eaten raw, it is most commonly enjoyed cooked.
WHERE TO FIND HALOUMI?
Haloumi generally comes in prepacked blocks. In Australia, NZ and the UK, haloumi is found in all major supermarkets. In America it can generally be found in Whole Foods and Trader Joes. If you are struggling to find it, you can always try a Mediterranean or Middle Eastern deli.
HOW TO COOK HALOUMI?
Haloumi can be cooked in many ways, including pan-fried, grilled, barbecued and baked. I opt for pan-fried haloumi when making this salad. It’s quick and easy:
- Cut the haloumi into slices 1cm thick.
- Heat a dash of oil in a frying pan on medium heat
- Place slices in pan with a little space in between.
- Cook for 1-2 minutes, or until brown and slightly crispy, then turn and cook the other side.
PUMPKIN, HALOUMI AND AVOCADO SALAD INGREDIENTS:
When I said this salad was easy to put together I wasn’t joking. Aside from possibly tracking down a block of haloumi I bet you have most of these ingredients already.
- Roasted Pumpkin
- Balsamic Vinegar
- Olive Oil
- Salt + Pepper
Throw it all together in a bowl and dig in!
I’m sure this salad will become a favourite in your house (as it has in ours) for years to come.
– Cassie xx
TOP TIP: Meal prep some roasted pumpkin at the start of the week and you’ll have this salad on the table each night in ten minutes flat.
MORE PERFECT PUMPKIN RECIPES:
- Healthy Pumpkin Scones
- Pumpkin and Chickpea Curry
- Roasted Pumpkin Soup
- Moroccan Pumpkin and Chickpea Soup
- Roast Pumpkin and Chickpea Salad
If you’ve tried this Pumpkin, Haloumi and Avocado Salad I’d love to hear how you enjoyed them! Pop a comment and a star rating below!
Pumpkin, Haloumi and Avocado Salad
- ¼ kent or jap pumpkin
- 90 grams haloumi cheese sliced 1cm thick
- ½ avocado diced
- mixed lettuce I used a 4 leaf mix but you can just use rocket
- salt + pepper
- 1 & 1/2 Tbsp. olive oil
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- Preheat oven to 180C / 350F
- Chop pumpkin into bite size pieces, place on a baking tray and drizzle with 1 tbsp. of olive oil. Mix together, then separate out. Cook for 30 – 40 minutes, until browned, flipping pieces’ half way through.
- Mix 1 tbsp. extra virgin olive oil and 1 tbsp. balsamic vinegar in small jar and shake to combine to make a basic balsamic vinaigrette.
- Heat a frypan on medium-low and add 1/2 tbsp. olive oil. Fry haloumi pieces for approximately 2 minutes each side, or until browned. Be careful not to burn – they cook fast!
- Add lettuce to bowl, sprinkle with salt and pepper and mix well with your hands.
- Add in avocado, pumpkin and haloumi on top of lettuce, drizzle with dressing and serve immediately!
- I suspect you could use any good roasting pumpkin for this recipe, I've just only used jap or kent.
- Nutrition information is an estimate and is based on one serve.
★★ HAVE YOU MADE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
First Published: October 30, 2017
Updated: December 8, 2018