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Warm Winter Vegetable Salad With Halloumi

4.9

(59)

Warm Winter Vegetable Salad With Halloumi
Photo by Laura Murray, food styling by Mariana Velasquez

Roasted on a sheet pan, this warm winter salad takes inspiration from fattoush, with a seasonally appropriate cast of roasted squash, cabbage, and red onion. Then comes the kid bait: Crispy pita chips so delicious and easy that you should definitely toast extra. And Halloumi, a feta-like salty brined Cypriot cheese that’s often grilled, but when roasted becomes golden brown and pillowy soft. Finish it with cider vinegar, which adds complex sweetness, and sumac, the tart spice that’s essential in classic fattoush.

Recipe information

  • Yield

    4 servings

Ingredients

5

Tbsp. extra-virgin olive oil, divided

2

garlic cloves, finely chopped

1½

tsp. kosher salt

1

tsp. Aleppo-style pepper

½

small head of red cabbage (about 10 oz.), cut into 1" pieces

1

medium red onion, cut into 8 wedges through root end

1½

lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick

1

large pita bread, split into 2 layers, cut or torn into 1½"–2" pieces

8

oz. Halloumi cheese, cut into 1" pieces

2

Tbsp. apple cider vinegar

1½

tsp. ground sumac

Mint sprigs (for serving)

Ingredient Info

Halloumi cheese can be found at Greek markets, natural and specialty foods stores, and some supermarkets. Sumac is available at Middle Eastern markets, specialty foods stores, and online.

Preparation

  1. Step 1

    Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes.

    Step 2

    Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

    Photo by Laura Murray, food styling by Mariana Velasquez
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Reviews (59)

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  • So delish and so easy! I only had napa cabbage so I cut it into thin wedges and added purple sprouting broccoli. Such a great way to use halloumi. I think I could making this on my next camping trip over a fire or bbq... ?

    • Renee

    • Victoria

    • 4/21/2024

  • Sadly I forgot to add the garlic but even still this recipe was a hit! Got a lot of skeptical looks while I was cooking but everyone wanted more. Will definitely make again.

    • Anonymous

    • Seattle, WA

    • 11/12/2022

  • I make this, almost as-written, weekly! The main differences are as follows. I replace the squash with 1 large sweet potato, cut into thin half-medallions. This gets cooked on its own tray, with the onion/cabbage/garlic on another. When both trays are slightly browned, they get combined onto 1 tray and put back in the oven. On the now-empty tray, I roast double the amounts of pita and halloumi. Sumac/ACV remain the same. Seriously, this is a fantastic recipe.

    • GC

    • Boston, MA

    • 2/9/2022

  • I’ve also made this very close to as-written, subbing both acorn and butternut squashes for delicata on occasion (and adding a bit more garlic). It’s a fantastic recipe that has become a weekly staple…surprisingly even better reheated in a hot oven the next day. Thank you!

    • danielle da cruz

    • 1/13/2022

  • Very tasty salad! Next time I will follow the recipe and cook the cabbage with the other vegetables. I decreased the salt but I will leave the salt out next time.

    • Anonymous

    • Denver CO

    • 5/21/2021

  • This recipe is a testament to turn a non-cabbage convert into a believer. To turn a “winter is boring” person into “summer... what?” I love this dish so much I’m making it twice...this week. Don’t judge me- the jammy red onions, the salty halloumi, the perfectly cooked and not boring caaaaabage... tonight, trying it with feta and adding sad fennel.

    • Monica

    • Oakland, CA

    • 2/26/2021

  • Simple and delicious! I am vegan so I made it without cheese, though I might add a few tofu cubes in next time.

    • Kate

    • NY

    • 2/12/2021