Spinach + Crispy Quinoa Salad Recipe
pickled butternut squash, fried halloumi, champagne dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Pickled Butternut Squash
Fried Halloumi
Champagne Dressing
Method
Pickling the Butternut Squash
- 1
Prepare the Pickling Liquid
In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar dissolves.
- 2
Pickle the Squash
Add the diced butternut squash to the boiling liquid. Remove from heat and let it cool. Once cooled, transfer to a jar and refrigerate for at least 1 hour.
Preparing the Salad
- 3
- 4
Fry the Halloumi
In a non-stick skillet, heat olive oil over medium heat. Add halloumi slices and fry for about 2-3 minutes on each side until golden brown. Remove from skillet and drain on paper towels.
- 5
Make the Dressing
In a small bowl, whisk together champagne vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
- 6
Assemble the Salad
In a large bowl, combine fresh spinach, cooked quinoa, and pickled butternut squash. Drizzle with champagne dressing and toss gently. Top with fried halloumi slices before serving.
