Apple Salad with Chicken, Couscous, and Date Vinaigrette

A close up of some food on top of a table

Apple Salad with Chicken, Couscous, and Date Vinaigrette

Servings 6 Servings


  • 1 Delicata or acorn squash halved, seeded and cut into half-moon shape
  • 1 teaspoon chili powder
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 3 cups arugula, baby kale, or spring mix
  • 1 cup pearl couscous, cooked as per directions on packaging
  • 2 large red apples, thinly sliced
  • ½ cup halved Castelvetrano olives
  • ½ cup toasted pumpkin seeds
  • ¼ cup pomegranate arils
  • 1 8 oz package halloumi cheese, sliced
  • Date Vinaigrette:
  • 4 Medjool dates, cut into a small dice
  • ¼ cup Dijon mustard
  • ½ cup water, plus more if desired for a thinner consistency
  • 2 tablespoons apple cider vinegar
  • 1 small clove of garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil


  • Preheat the oven to 425º F.
  • On a baking sheet, toss together the squash, chili powder, salt, black pepper, and 1 tablespoon of olive oil. Place in the oven and roast for 20-25 minutes, tossing once or twice throughout cooking until the squash is tender and lightly caramelized.
  • Meanwhile, to make the vinaigrette, add the dates, Dijon, water, apple cider vinegar, garlic, salt, and black pepper, to a blender or use an immersion blender with a large cup. Blend until smooth. Slowly drizzle in the olive oil. Set aside until ready to use.
  • In a large bowl, combine the lettuce greens, cooked pearl couscous, roasted squash, apples, olives, pumpkin seeds, and pomegranate arils. Gently toss to combine.
  • Heat 2 tablespoons of olive oil in a medium skillet, over medium heat. Add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on to paper towels.
  • Add vinaigrette to the salad and toss to combine. Top with the fried Halloumi. Enjoy!