Salad with Roasted Vegetables and Halloumi Cheese

September 30, 2018 / Updated on August 15, 2019 By Leanne 24 Comments

Salad with Roasted Vegetables and Halloumi Cheese is a flavourful one-pan meal from The Ultimate One-Pan Oven Cookbook. It’s loaded with spinach, roasted tomatoes, eggplant, red pepper, onion and garlic! It’s also served with a side of halloumi cheese and parsley pesto for added taste and texture!

*I’m sharing this recipe as part of my review of The Ultimate One-Pan Oven Cookbook. I received a complimentary review copy of this cookbook from Manda Group and Page Street Publishing. All opinions are my own.

About The Ultimate One-Pan Oven Cookbook

The Ultimate One-Pan Oven Cookbook is by Julia Konovalova of Imagelicious. It was released in August 2018 and features complete meals using just one sheet pan, roasting pan, dutch oven or casserole dish.

One pan meals don’t necessarily mean quick and easy (although some of the recipes in this cookbook definitely are), but it does mean clean up is quicker and easier!

I love a cookbook with variety. It makes me feel like I get more bang for my buck. And this one definitely includes variety. The recipes range from decadent to healthy, and cover every meal of the day, including appetizers and desserts. Julia also includes notes on substitutions for many of her recipes.

There are also photos throughout the cookbook, and most of the recipes include ingredients that are commonly found in your fridge or pantry. For me, these are two important features of any cookbook!

It was difficult selecting just one recipe to make and feature in this post. But I had most of the ingredients for this roasted vegetable salad, even the halloumi cheese, so I thought it was meant to be.

Some tips for making this Salad with Roasted Vegetables and Halloumi Cheese

This recipe calls for Roma tomatoes, and I suggest sticking with that tomato variety. They are meaty and a little less seedy, so perfect for roasting. The first time I made this salad I couldn’t find Roma tomatoes at my local grocery store, so I used vine tomatoes, and they turned out a little bit too mushy for my taste.
The original recipe notes that the vegetables should be roasted for 30-40 minutes. I like my roasted veggies on the firmer side, so I roasted mine for 30 minutes. You could even get away with 25 minutes.
The first time I made this salad, I added the halloumi slices to the veggie pan for the last few minutes of roasting, as the recipe calls for. But the second time, I decided to just fry the slices in a frying pan. I know, not quite a one pan meal, but I wanted my halloumi extra crispy!
The second time I made this salad I didn’t quite have enough spinach, so I used some arugula too. The peppery arugula was a nice pairing with the roasted vegetables and pesto.
Speaking of pesto, I prefer mine a little thinner, so for the pesto salad dressing I added extra oil and lemon juice. This addition is reflected in the recipe below.

Other Notable Recipes from The Ultimate One-Pan Oven Cookbook

There are so many other recipes I want to try in this cookbook. The following are a few at the top of my list:

Easy Cranberry-Pecan Granola, page 16

Oven-Baked Maple Sriracha Bacon, page 27 (for the hubby, of course 😉 )

Beet and Goat Cheese Tart, page 142

Simple Apricot and Plum Cobbler, page 162

If you make this Salad with Roasted Vegetables and Halloumi Cheese or purchase The Ultimate One-Pan Oven Cookbook, I would love to hear what you think in the comments below!

Credit: The Ultimate One-Pan Oven Cookbook, by Julia Konovalova © Page Street Publishing, 2018.