Wonderful Winter Salad with Halloumi Croutons and Hazelnut Vinaigrette

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Wonderful Winter Salad with Halloumi Croutons and Hazelnut Vinaigrette

Wonderful Textures team with Crispy Cheese Croutons and a Creamy Hazelnut Dressing - Winter just got a little brighter!

Prep Time12

Cook Time6

Total Time18

Course: Compsed Salad, First Course & Sides

Cuisine: American

Keyword: best winter salad, Halloumi croutons, Winter salad, winter salad with halloumi croutons

Servings: servings

Author: Karen Sheer a zest for life

Ingredients

Salad Ingredients:

1 1/2 cups arugula
1 1/2 cups frisee lettuce
1 cup mustard greens
1 cup radicchio torn into 1 inch pieces
2/3 cup roasted winter squash* roasted, cut 1" cubes
1/2 cup cherry tomatoes (on the vine) cut in half
1/3 cup roasted unsalted hazelnuts coarsely chopped
1/2 cup microgreens or your favorite sprouts

Crispy Halloumi Croutons:

1/4 pound halloumi cheese
1 teaspoon neutral oil I use expeller pressed safflower oil
1/8 teaspoon smoked paprika
1/3 cup Karen's Hazelnut Vinaigrette see recipe

Instructions

Salad:

Make: Karen's Hazelnut Vinaigrette. Roast winter squash (see notes.)
Wash and dry all salad greens. Lightly chop frisee. Add first four to a large bowl.
Toss with Vinaigrette.
Arrange salad on 4 salad plates (I like oversized plates.)
Add a portion of roasted squash and cherry tomatoes around the plate.
Top with micro greens, and scatter hazelnuts on top. Can drizzle with some extra vinaigrette.

Crispy Halloumi Croutons: make before serving

Cut halloumi into 1/2" slices, lay flat; dry with a paper towel, sprinkle smoked paprika on one side. Brush a grill pan with 1 teaspoon oil (I use a cast iron one.) Set heat to medium-high. When hot, add the halloumi cheese, paprika side down.
Cook until strong grill marks form, about 3 minutes; turn over with tongs. Cook on the second side until strong grill marks form and remove to a plate. Cut into 1/2" cubes: croutons.
Place over the salad and serve immediately.

Notes

*Roasted winter squash: Peel and dice squash into 1/2 cubes. Add to a roasting tray, rub in 2 teaspoons evoo, salt & pepper to taste. Roast at 375 degrees until tender and a touch golden, about 15 minutes. Cool.
I used Row 7 Koginut Squash. Can use butternut squash, delicata squash (unpeeled) or your favorite.

Other Greens to consider:
Kale, Spinach, Mache, Endive, Cabbages, Swiss Chard, Tatsoi, Beet Greens, Mizuna and Romaine.

Recipe calculations do not include time preparing the vinaigrette.

This recipe may not be reproduced without the consent of its author, Karen Sheer

Nutrition