For the Salad

• 1 small butternut squash, sliced thickly
• 8 ounces halloumi, cut into 1/4-inch slices
• 4-6 cups romaine lettuce, chopped into bite-sized pieces
• 1 cup radicchio, chopped into bite-sized pieces
• 1 cup mini sweet peppers, chopped
• 1 cup rainbow carrots, sliced into thin discs
• 1 cup celery, chopped small
• 1 cup zucchini, diced or zoodles chopped into 1" pieces
• 1 avocado, sliced and diced
• 1/ 4 cup pine nuts, lightly toasted
• 1/ 4 cup pomegranate seeds

For the Vinaigrette

• 1/ 4 cup white wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• 3/ 4 cup extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

• Step 1

  To make the vinaigrette: whisk all ingredients together in a small bowl.

• Step 2

  To make the salad: Bring a pot of water to a boil. Add the butternut squash and cook until soft. Remove from water and dice.

• Step 3

  Heat a dry skillet on the stove. Grill halloumi slices until golden, then flip and cook until golden brown on second side. Crumble into small pieces.

• Step 4

  Place all vegetables in a large bowl. Drizzle with vinaigrette and toss together. Sprinkle with pine nuts and pomegranate seeds. Season to taste with salt and pepper.