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Low-Carb Roast Pumpkin & Halloumi Salad

4.2 stars, average of 32 ratings

Low-Carb Roast Pumpkin & Halloumi SaladPin recipeFollow us 130.8k

There’s something magical about the combination of naturally sweet roast pumpkin and salty stringy fried halloumi that just makes my taste buds sing. Such a simple salad, ready in just 20 minutes but one that never fails to disappoint.

Make for a healthy lunch, a speedy weeknight keto dinner or a fantastic salad for your BBQ spread. I hope you enjoy it as much as I did.

Note: This salad is a healthy carb-up option. If your daily carb intake is less than 20 grams of net carbs or you follow the restricted keto diet, substitute part of the pumpkin with roasted zucchini.

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Hands-on Overall

Nutritional values (per serving)

Net carbs9.4 grams
Protein18.9 grams
Fat51.1 grams
Calories570 kcal

Calories from carbs 7%, protein 13%, fat 80%

Total carbs15.8 gramsFiber6.5 gramsSugars3.2 gramsSaturated fat17 gramsSodium871 mg(38% RDA)Magnesium105 mg(26% RDA)Potassium989 mg(49% EMR)

Ingredients (makes 2 servings)

  • 1 1/4 cups diced pumpkin (no need to peel if using Hokkaido, Delicata or Kabocha) (145 g/ 5.1 oz)
  • 1 tbsp extra virgin olive oil (15 ml)
  • 1 tsp paprika
  • pinch of sea salt
  • 1 tbsp butter or ghee (15 g/ 0.5 oz)
  • 110 g halloumi, cubed (3.9 oz)
  • 200 g watercress (7.1 oz)
  • 1/2 avocado, sliced (100 g/ 3.5 oz)
  • 3 tbsp flaked almonds (18 g/ 0.6 oz)
Dressing
  • 1 tbsp tahini (16 g/ 0.6 oz)
  • 1 tbsp extra virgin olive oil (15 ml)
  • 1 tbsp lemon juice (15 ml)
  • 1/8 tsp sea salt
  • 1/8 tsp apple cider vinegar

Instructions

  1. Preheat the oven to 200 °C/ 390 °F (fan assisted.)
  2. Place the chopped pumpkin on a baking tray. Toss with 1 tbsp olive oil, paprika and pinch of salt. Roast in the oven for 15 – 20 minutes until soft and golden.
    Low-Carb Roast Pumpkin & Halloumi Salad
  3. Whilst the pumpkin is cooking, heat the butter or ghee in a non-stick pan, add the halloumi and fry for 4 – 6 minutes stirring occasionally until golden and crisp. Remove from the heat.
    Low-Carb Roast Pumpkin & Halloumi Salad
  4. Mix all the dressing ingredients together in a bowl. Option to thin with a touch of warm water if you prefer.
    Low-Carb Roast Pumpkin & Halloumi Salad
  5. Place the almonds on a baking tray and toast for 6 minutes until golden. Remove from the oven and allow to cool.
  6. Place the watercress in a bowl, top with pumpkin, halloumi, avocado, almonds...
    Low-Carb Roast Pumpkin & Halloumi Salad
    ...and drizzle with dressing.
    Low-Carb Roast Pumpkin & Halloumi Salad
    Best served fresh, but can be stored in the fridge for 1 day.
    Low-Carb Roast Pumpkin & Halloumi Salad

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Pumpkin, fresh
4.4 g0.7 g0.1 g19 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Paprika, spices
0.2 g0.2 g0.1 g3 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Halloumi (Cypriot cheese)
1.1 g11 g14.9 g181 kcal
Watercress, fresh
0.8 g2.3 g0.1 g11 kcal
Avocado, fresh
0.9 g1 g7.3 g80 kcal
Almonds, nuts (flaked)
0.6 g2.3 g5 g57 kcal
Sesame tahini (unsweetened)
1 g1.4 g4.3 g48 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Lemon juice, fresh
0.4 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Apple cider vinegar
0 g0 g0 g0 kcal
Total per serving
9.4 g18.9 g51.1 g570 kcal
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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