Spinach, pumpkin and haloumi salad

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Spinach, pumpkin and haloumi salad
  • 1/2 butternut pumpkin, peeled, chopped
  • 200 gram haloumi cheese, sliced
  • 100 gram baby spinach leaves
  • 1/2 cup unsalted cashews, toasted
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar


Spinach, pumpkin and haloumi salad
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
  • 2
    Place pumpkin in a small greased baking dish. Season to taste; toss gently. Bake 25-30 minutes, until tender.
  • 3
    Meanwhile, preheat a greased char-grill or barbecue on medium. Brush haloumi with a little olive oil. Grill 1 minute, turning once. Remove to tray lined with baking paper.
  • 4
    In a large bowl, combine spinach, pumpkin, haloumi and cashews.
  • 5
    To make dressing: combine olive oil and balsamic vinegar in a small jug. Drizzle salad with dressing. Serve.


Kumara could be used in place of pumpkin, if preferred.

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