Gone are the days of bland and boring salads! This pumpkin, halloumi and avocado salad is perfect for a weeknight dinner — minimal effort, maximum flavour.
This Pumpkin, Halloumi and Avocado salad is one of my favourites and has been a long-time reader favourite on the blog. Whether you love salads or usually avoid them, this one converts people: roasted pumpkin, salty halloumi and creamy avocado combine to make a satisfying, simple meal.
It uses a handful of familiar ingredients, takes very little hands-on time and delivers big on flavour. The halloumi adds a salty, crispy component that makes the salad feel indulgent while remaining fresh and nourishing.
What is halloumi?
Halloumi is a salty, firm cheese from Cyprus traditionally made from sheep and goat milk, sometimes blended with cow’s milk. It has a high melting point, so it can be pan-fried, grilled or baked to produce a golden, slightly crispy exterior while remaining springy inside. You can eat it raw, but it’s most commonly cooked.
Where to find halloumi
Halloumi usually comes in prepacked blocks. In Australia, New Zealand and the UK it’s stocked in major supermarkets; in the US you’ll often find it in stores like Whole Foods or Trader Joe’s. If it’s not available locally, try a Mediterranean or Middle Eastern deli.
How to cook halloumi
Halloumi is versatile: pan-fry, grill, barbecue or bake it. For this salad I recommend pan-frying — it’s quick and easy:
- Slice the halloumi about 1cm thick.
- Heat a little oil in a frying pan over medium heat.
- Place the slices in the pan with space between them.
- Cook 1–2 minutes per side until browned and slightly crispy, then turn and cook the other side.
If you prefer barbecue instructions or want more ideas for using leftover halloumi, there are detailed guides and recipe collections available elsewhere that show grilling techniques and meal ideas.
Pumpkin, Halloumi and Avocado Salad Ingredients
This salad is simple to assemble. Aside from locating a block of halloumi, most ingredients are pantry staples or everyday produce.
- Roasted pumpkin — use any roasting pumpkin or squash.
- Halloumi
- Avocado
- Mixed lettuce — I used a four-leaf mix, but rocket (arugula) works well too.
- Balsamic vinegar
- Olive oil
- Salt & pepper
Combine everything in a bowl, dress lightly and serve immediately.
Top tip: Roast a batch of pumpkin at the start of the week and you can assemble this salad in ten minutes on busy nights.
This recipe uses about half a standard block of halloumi. If you have leftover halloumi, look for simple recipes to use the remainder in salads, sandwiches or grilled dishes.
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If you try this Pumpkin, Halloumi and Avocado Salad, I’d love to hear what you think — leave a comment and a star rating below.
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📋 RECIPE
Pumpkin, Halloumi and Avocado Salad
2
10 minutes
40 minutes
50 minutes
Gone are the days of bland and boring salads! This pumpkin, halloumi and avocado salad makes for a perfect weeknight dinner – minimal effort, maximum taste.
Ingredients
- ¼ pumpkin, see notes
- 90 grams / 3 oz halloumi cheese, sliced 1cm thick
- ½ avocado, diced
- mixed lettuce (or rocket)
- salt + pepper
- 1 & ½ Tbsp. olive oil
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
Optional
- pine nuts, to sprinkle on top
Instructions
- Preheat oven to 180°C / 350°F.
- Chop pumpkin into bite-size pieces, place on a baking tray and drizzle with 1 tbsp olive oil. Toss to coat and spread out in a single layer. Roast 30–40 minutes until browned, turning halfway through.
- Whisk or shake 1 tbsp extra virgin olive oil with 1 tbsp balsamic vinegar to make a simple vinaigrette.
- Heat a frying pan over medium-low heat with ½ tbsp olive oil. Fry halloumi slices about 2 minutes per side until golden — watch closely as they cook fast.
- Place lettuce in a bowl, season with salt and pepper and toss gently with your hands.
- Top the lettuce with avocado, roasted pumpkin and halloumi. Drizzle with the vinaigrette, sprinkle pine nuts if using, and serve immediately.
Notes
Where to find halloumi: Try major supermarkets first; if unavailable, check Mediterranean or Middle Eastern delis.
Pumpkin: Any roasting pumpkin or squash works; varieties such as Jap or Kent are great choices.
Optional topping: Toasted pine nuts add a lovely crunch.
Storage: This salad is best served fresh because avocado and pan-fried halloumi are most enjoyable immediately. Roast pumpkin ahead of time to speed assembly; it can be reheated or served cold.
Nutrition: Nutrition information is an estimate per serving.
Nutrition Information:
Yield: 2
Amount Per Serving:
Calories: 469