Halloumi & Roasted Vegetable Salad

Ingredients:

• 3 Tbsp. Kosterina Organic Everyday Extra Virgin Olive Oil + more for grilling
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 1 tsp. ground ginger
• 1 Tbsp. kosher salt
• 1 tsp. fresh ground black pepper
• 2 large sweet potatoes
• 1 medium butternut squash
• 2 large carrots
• 8 oz. halloumi
• 2 Tbsp. honey
• 4 cups spring salad mix
• ¼ cup roasted pumpkin seeds
• ½ cup dried cranberries
• Kosterina Original Extra Virgin Olive Oil, for drizzling

Directions:

1. Preheat the oven to 350 degrees.
2. Pour the Kosterina Organic Everyday Extra Virgin Olive Oil into a large bowl and whisk with spices, salt and pepper.
3. Peel and cut the sweet potatoes, butternut squash and carrots into 2-inch pieces and place in the bowl with the spiced oil. Mix thoroughly to coat the vegetables evenly.
4. Empty the vegetables onto a large sheet pan and roast in the oven for 45 minutes, turning the veggies at each 15-minute mark.
5. While the vegetables roast, preheat a grill pan on medium heat.  Brush the grill with Organic Everyday Extra Virgin Olive Oil.  
6. Slice the halloumi into 1-inch pieces and place on the grill for 2 minutes to create grill marks.
7. Flip and brush each piece with honey. Grill for an additional 2 minutes.
8. Remove the roasted veggies from the oven.

To assemble the salad, place a cup of spring mix on each plate, cover with a cup of the roasted vegetables and top with the halloumi. Sprinkle with pumpkin seeds and cranberries and drizzle with Kosterina Original Extra Virgin Olive Oil. Enjoy!