How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Radicchio, Squash And Halloumi Salad?

You need 8 ingredients. The key ingredients include: 2 1/4 lb winter squash, cut into 12 wedges, 6 oz halloumi cheese, cut horizontally into 4 slices then cut each slice into 4 triangles, 7 oz radicchio, trimmed, leaves separated, 6-8 sprigs fresh flat-leaf parsley, leaves picked, and more.

Is Radicchio, Squash And Halloumi Salad suitable as salads?

Yes, Radicchio, Squash And Halloumi Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Radicchio, Squash And Halloumi Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Radicchio, Squash And Halloumi Salad Recipe

Name: Radicchio, Squash And Halloumi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lb winter squash, cut into 12 wedges; 6 oz halloumi cheese, cut horizontally into 4 slices then cut each slice into 4 triangles; 7 oz radicchio, trimmed, leaves separated; 6-8 sprigs fresh flat-leaf parsley, leaves picked; 3/4 cup roasted pumpkin seeds; 1/4 cup lemon juice; 2 tbsp olive oil; 1 tbsp baby capers, rinsed

Radicchio, Squash And Halloumi Salad – a delicious recipe with winter, halloumi cheese, radicchio, flat-leaf parsley, pumpkin seeds, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 1/4 lb winter squash, cut into 12 wedges
6 oz halloumi cheese, cut horizontally into 4 slices then cut each slice into 4 triangles
7 oz radicchio, trimmed, leaves separated
6-8 sprigs fresh flat-leaf parsley, leaves picked
3/4 cup roasted pumpkin seeds
1/4 cup lemon juice
2 tbsp olive oil
1 tbsp baby capers, rinsed

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
296 kcal
Category
Salads

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Radicchio, Squash And Halloumi Salad

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