Recipe: Autumn salad with squash, apple and grilled halloumi

A colorful, healthy and comforting salad that showcases Quebec's local autumn bounty.

Between the sweetness of the squash, the crunch of the apples, the saltiness of the halloumi and the hint of sweetness of the cranberries, it's a real seasonal feast!

Ingredients (4 servings)

• 6 cups of fresh arugula

• 1 butternut squash, peeled and cubed

• 2 crisp apples (Cortland, Honeycrisp or other Quebec variety), cut into pieces

• 200g homemade halloumi , cut into pieces

• ¼ cup dried cranberries

• Olive oil (for cooking)

• Salt and pepper to taste

Vinaigrette

• ¼ cup olive oil

• 3 tbsp apple cider vinegar

• 2 tsp Dijon mustard

• 1 tbsp maple syrup

• 1 tsp dried Italian herbs

• Salt and pepper to taste

Anti-waste option

• Butternut squash seeds, rinsed, seasoned and oven roasted

Preparation

1. Roast the squash : Preheat oven to 400°F (200°C). In a large bowl, toss the squash cubes with a drizzle of olive oil, salt, and pepper. Then spread them out on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized.

2. Grill the homemade halloumi : In a non-stick pan, heat a little olive oil over medium-high heat. Grill the homemade halloumi pieces for 1 to 2 minutes on each side, until golden brown.

3. Prepare the dressing : In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, maple syrup, and herbs. Season with salt and pepper to taste.

4. Assemble the salad : In a large bowl, combine the arugula, roasted squash, and apple chunks. Add the dried cranberries and drizzle to taste with the dressing.

5. Serve : Top with pieces of grilled homemade halloumi. For a crunchy, zero-waste touch, sprinkle with roasted pumpkin seeds.

The result: a gourmet salad that combines hot and cold, sweet and savory, perfect for savoring fall in Quebec.