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.
Print
Salad with Roasted Vegetables and Halloumi Cheese
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 bowls
- Category: Dinner; Lunch
Description
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!
Ingredients
For the salad:
- 3 Roma tomatoes, halved and seeded
- 2 small eggplants, cut into thick slices
- 1 large red pepper, halved and seeded
- 1 small red onion, peeled and sliced lengthwise
- 1 head garlic, peeled and separated into cloves
- 2 tbsp extra virgin olive oil
- 1 – 235 g pack of halloumi cheese, cut into 6–8 slices
- 4 cups spinach (or mix of greens)
For the pesto:
- 1 cup fresh parsley, chopped and stems mostly removed
- 1/2 cup raw walnuts
- 3 tbsp extra virgin olive oil
- 2 tbsp water
- 1/4 tsp kosher salt
- Juice from half a lemon
Instructions
- Pre-heat the oven to 400F and line a baking sheet with parchment paper.
- Arrange the tomatoes, eggplants, red pepper, red onion and garlic on the baking sheet and brush with the extra virgin olive oil. Bake for 25-30 minutes. (Bake for 5-10 minutes longer if you prefer your veggies less firm).
- Once the vegetables are roasted, carefully move them around on the pan to make room for the halloumi slices. Return to the oven and bake for another 5 minutes and then turn on broil for 2-3 minutes. Keep an eye on the veggies and halloumi as they will burn quickly under the broiler. (See note on cooking halloumi).
- While the vegetables are roasting, make the pesto. Add all the ingredients to a small processor and process on high until just combined. This will create a chunky pesto. If you like your pesto smoother, blend a little longer.
- Once the vegetables and halloumi are cooked, remove from the oven. Carefully slice the tomatoes and pepper lengthwise.
- Add the spinach (or greens) to two bowls or plates, and divide the roasted vegetables amongst the two plates. Add on a few slices of halloumi and serve with pesto.
- Store any leftovers in an airtight container in the fridge and enjoy within 2-3 days.
Notes
If you don’t have enough room on your sheet pan or want your halloumi cheese extra crispy, you can fry it in a frying pan. Just cook on medium heat until both sides of the cheese slices are browned and crispy (about 5-6 minutes).
Yummy! I know that I would enjoy making and eating this dish, Leanne. This is a great review of Julia’s lovely cookbook. I want that cookbook!
Thanks Denise! It’s a great cookbook. I can’t wait to make more recipes from it!
This sounds so delicious, Leanne! And Julia’s cookbook sounds amazing. I too, love the concept of 1 pan clean up. I hate washing pans, so it’s not really about how long the prep and cooking take (that’s the FUN part), it’s cutting down on the icky clean up that matters 🙂
I couldn’t agree more Terri! I don’t mind spending time in the kitchen as long as it’s creating not cleaning!! 🙂
This looks fantastic and I’m a sucker for halloumi.
Thanks Kristen! It was my first time trying halloumi and now I am a sucker for it too!
Since seeing this on Insta, all I’ve wanted is halloumi cheese!! Yum. I am a fan of anything with roasted veggies, so this is definitely calling my name!!
I had picked up halloumi a few weeks ago to try because we had never tried it before but I see it all over Instagram. So when I had the chance to make this salad, I was all over it. And now we are addicted to halloumi! 🙂
This cookbook sounds so perfect. And this salad is beautiful for fall. i love your tweaks, especially pan frying the halloumi. Gorgeous photos, too.
Thanks Colleen! It’s a lovely cookbook. And the halloumi is delicious both ways! I can’t believe I waited so long to try that delicious cheese!
Such a healthy flavorful salad Leanne! I love the halloumi cheese! I’d enjoy this for lunch or as my dinner with a glass of sauvignon blanc!
Thanks Mary Ann! Definitely a great salad for lunch or dinner. And I like your wine pairing! 😉
I love one pan meals and all these roasted veggies look incredible! Halloumi cheese is something that I just recently tried and I’m in love with it. This loaded salad looks wonderful!
I’m so glad I got this cookbook. I need more one-pan meals in my life! This was my first time trying halloumi and now I am hooked! Have a lovely week Marcie!
Wow! This is one delicious salad! Anything containing roasted vegetables gets my vote! And that halloumi cheese takes it over the top! Pinned!
Thanks Annie! Right?! Halloumi cheese for the win. And I’m also huge fan of roasted veggies!
I’m OBSESSED with halloumi cheese! Love it! Glad that you pan fried it – the best! And I’m right there with ya about roasting the veggies less…like a little bite too. Sounds like one heck of a salad, Leanne. I gotta give this one a try. It has some of my fave things in one bowl. Hope you’re having a wonderful weekend 🙂
Thanks Dawn! Would you believe I had never tried halloumi until I made this salad? I’ve been missing out. It is so good! Glad you agree on the veggies. I like a bite too! Hope you’re having a great week!
This is such a beautiful salad Leanne, and your pictures are amazing. I love halloumi, and with all the roasted vegetables in it must taste absolutely delicious 😋
Thanks Ashika! Very kind of you! This was my first time trying halloumi, and now we are hooked. It’s so tasty!
I’m all about a dinner with easy clean-up! This looks perfect–roasted veggies are a staple at my house so I know I’d love this salad. Happy Sunday, Leanne!
Thanks Kelsie! Roasted vegetables are also a staple in our house, but especially during fall. Have a great week!
Looks delicious! Anything with leads of roasted veggies wins in by book
Right?! Me too! Thanks Patrick!