Butternut Squash and Halloumi Salad Recipe

Preheat the oven to 375 degrees F (190 degrees C).

Combine butternut squash pieces 2 tablespoons olive oil salt and pepper in a bowl; mix to combine. Place on a baking sheet.

Bake in the preheated oven until butternut squash is tender about 20 minutes.

Meanwhile bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely about 10 minutes. Fluff couscous with a fork.

Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft 5 to 10 minutes.

Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust about 1 minute on the first side and 1 to 2 minutes on the other.

Allow all ingredients to cool. Combine roasted squash green beans halloumi cheese couscous and pine nuts in a bowl. Drizzle with honey mustard dressing.