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Sheet Pan Fall Vegetable and Halloumi Salad

Hailing from Cyprus and popular all over the Mediterranean, Halloumi is a hard-ish, salty, squeeky (you'll see!) cheese made from a mixture of sheep and goat milk. It crisps up terrifically and adds a little umami to any dish. Here, we're tossing it with roasted vegetables, crisp pita, and Chimichurri in a fantastic warm sheet pan salad.

Chef Tip: We love Delicata and Kabocha squash, but if you can't find them Acorn works just fine here too. You're aiming for tender, caramelized squash, crispy pita, and cheese that's golden on the outside and a bit oozy on the inside.


  • ½ head of red cabbage, cut into ½" wedges

  • 1 medium red onion, cut into 8 wedges

  • 1 winter squash, seeds removed, cut into thin wedges or slices

  • Olive oil

  • Salt

  • Haven's Kitchen Herby Chimichurri

  • 2 pita bread, torn into bite-sized pieces

  • 8 oz Halloumi cheese, cut into bite-sized pieces


Step 1

Preheat oven to 425°F. Line a baking sheet with parchment

Step 2

In a large bowl, toss the cabbage, onion, and squash with a glug of oil and a pinch of salt. Spread the veggies out on the baking sheet, and roast for 25 minutes

Step 3

Meanwhile, in the same bowl, toss the pita, Halloumi, and about ½ pouch of Chimichurri. Then remove the vegetables from the oven, toss them with a squeeze of Chimichurri and add in the pita/halloumi mixture

Step 4

Return to the oven and roast for another 15-20 minutes, until squash is fork-tender and the pita is crispy and golden

Step 5

Toss with another squeeze of Chimichurri and serve warm

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Golden Turmeric Tahini and Red Pepper Romesco sauce.

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