Low-Carb Roast Pumpkin & Halloumi Salad

4.5 stars, average of 24 ratings

Low-Carb Roast Pumpkin & Halloumi SaladPin recipeFollow us 85.6k

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.

Hands-on Overall

Nutritional values (per serving)

9.4 grams 6.5 grams 18.9 grams 51.1 grams 17 grams 570 calories
Total Carbs15.8grams
Fiber6.5grams
Net Carbs9.4grams
Protein18.9grams
Fat51.1grams
of which Saturated17grams
Calories570kcal
Magnesium105mg (26% RDA)
Potassium989mg (49% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (13%), fat (80%)

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
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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
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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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