Roasted Fennel, Squash and Chickpea Salad with Halloumi

Name: Roasted Fennel, Squash and Chickpea Salad with Halloumi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 fennel bulb, halved, core removed, cut into thick slices; ½ yellow onion or 2 shallots, quartered; 2 garlic cloves, thinly sliced; 1 yellow zucchini or delicata squash, halved, then cut into ½-inch half-moons; 3 tbsp extra-virgin olive oil; Juice of ½ lemon; 1 generous pinch of kosher salt; Black pepper, to taste; 4 oz halloumi, sliced into ¼-inch pieces; 1 can (500 ml) chickpeas, drained; 3 tbsp balsamic vinegar; 3 tbsp honey; 1 tbsp olive oil; 1 tsp salt; Black pepper, to taste; 3 tbsp olive oil; 1 small garlic clove, grated; 1 tbsp white wine vinegar or red wine vinegar; 2 tbsp finely chopped fresh basil (or flat-leaf parsley); Fennel fronds; Extra lemon juice; Red pepper flakes

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Preparation 20 min Cooking 40 min Level Easy

Warm salad with crispy fennel, chickpeas, and halloumi, tossed in a honey-balsamic glaze and finished with a fresh herb vinaigrette. A flavorful vegetarian dish packed with protein.

The Late-Summer Salad

I love a warm salad at this time of year… especially when half of the ingredients come straight from the garden! Late September marks the end of harvest season, but also the beginning of squash season. I had a delicious delicata squash and managed to grow some incredible fennel this year… so here’s the perfect vegetarian salad for a light weeknight dinner.

Why make this recipe?

A complete and satisfying vegetarian meal: Thanks to fiber-rich chickpeas and protein-packed halloumi, you can cut down on meat while still enjoying a filling and flavorful dish.
A dish that highlights seasonal vegetables: A fresh way to cook with fennel, squash, or zucchini.
Sweet and savory flavors: Honey, balsamic vinegar, and fresh herbs strike the perfect balance with salty halloumi.