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–+ servings
A colorful and hearty Thanksgiving salad recipe featuring grilled halloumi, pomegranate seeds, roasted squash, and shaved carrots.

Thanksgiving Salad with Roasted Squash, Halloumi, and Farro

This Thanksgiving salad features roasted acorn squash, golden halloumi, and tender farro, tossed with fresh herbs and crisp vegetables. A simple honey balsamic dressing ties it all together for a bright and flavorful addition to your holiday meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For Roasting
  • 1 acorn squash cut in half, seeds removed, sliced into ¼-inch pieces
  • 1 cup halved cipollini onions or shallot wedges
  • 8 ounces halloumi cubed
  • Extra-virgin olive oil for drizzling
  • Sea salt and freshly ground black pepper
Dressing
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon sea salt
  • Freshly ground black pepper
For the Salad
  • 1½ cups cooked farro
  • 1 cup finely chopped fresh herbs parsley and/or cilantro
  • 1 Handful mixed salad greens
  • 2 small kohlrabi bulbs peeled and sliced paper thin (or 2 additional carrots)
  • 2 carrots peeled into ribbons
  • ½ apple thinly sliced
  • 2 tablespoons toasted walnuts or pepitas
  • ⅓ cup pomegranate arils
  • ¼ cup crumbled feta cheese
  • 1 Handful microgreens optional
  • Fresh lemon juice to taste

Equipment

  • Baking sheets
  • Parchment paper
  • Small bowl
  • Medium bowl
  • Large platter

Method
 

  1. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Place the squash and onions on one sheet, and the halloumi on the other. Drizzle all with olive oil and sprinkle with salt and pepper. Roast for 20 to 30 minutes, or until the squash is tender, the onions are soft, and the halloumi is golden brown.
  2. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, salt, and pepper to taste. Set aside.
  3. In a small bowl, toss the kohlrabi with a drizzle of the dressing to coat. In a medium bowl, combine the cooked farro, chopped herbs, and about ¼ of the dressing. Toss to combine.
  4. Assemble the salad on a large platter. Start with the farro mixture, then add the mixed greens, roasted squash, onions, and halloumi. Include the dressed kohlrabi, carrot ribbons, and sliced apple. Sprinkle the toasted walnuts or pepitas and pomegranate arils over the top. Drizzle with the remaining dressing as desired.
  5. Add the crumbled feta cheese and season with salt and pepper to taste. A squeeze of fresh lemon juice just before serving adds brightness. Top with microgreens, if using.

Notes

This salad can be partially prepared ahead of time. Roast the vegetables and halloumi, cook the farro, and make the dressing a day in advance. Store them separately in the refrigerator. Assemble and dress the salad just before serving for the best texture and flavor.

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