Autumn & Winter Hearty Roasted Harvest Salad is a vibrant dish that proves comfort food can also feel light, colorful, and full of life. Sweetly roasted squash and cherry tomatoes bring a gentle caramelized warmth, while crisp green beans and cubes of golden halloumi add texture and protein. The sage infused dressing ties it all together with a buttery note of herbaceous richness — a perfect balance between cozy winter indulgence and bright seasonal freshness. Preparation Time: 45 minutes Serves: 4  as a main course or 6  as a generous side Equipment Needed: •Large roasting tray lined with parchment paper •Mixing bowls •Whisk or small blender for the dressing •Tongs or spatula •Serving platter or shallow bowl Ingredients: For the Salad •2 cups cherry tomatoes (mixed colors if available), halved •1½ cups peeled and cubed butternut squash or kabocha •180 g (6 oz) halloumi cheese, cubed •250 g (8 oz) trimmed green beans •2 tbsp olive oil •1 tsp sea salt •½ tsp cracked black pepper •1 tbsp chopped fresh sage leaves (plus extra for garnish) •Zest of ½ lemon For the Warm Sage Garlic Dressing •2 tbsp unsalted butter •1 tbsp olive oil •1 clove garlic, crushed •1 tsp Dijon mustard •1½ tsp honey or maple syrup •1 tbsp cider vinegar or white wine vinegar •1 tbsp finely chopped sage Method: Step 1 – Roast the Vegetables 1.Preheat oven to 200 °C / 400 °F and line a baking tray. 2.Toss tomatoes and squash cubes in olive oil, salt, pepper, and chopped sage. 3.Roast for 25–30 minutes, turning halfway, until the squash is caramelized and tomatoes slightly blistered. Step 2 – Cook the Green Beans 1.Bring a small pot of salted water to a simmer. 2.Add green beans and blanch for 2 minutes until tender crisp. Drain and plunge immediately into ice water to fix the color and stop cooking. Step 3 – Pan Grill the Halloumi 1.Heat a dry skillet or nonstick grill pan over medium high heat. 2.Add halloumi cubes and sear for 1–2 minutes each side until golden brown and lightly crisped. Step 4 – Make the Warm Sage Garlic Dressing 1.In the same skillet, melt butter with olive oil over low medium heat. 2.Add garlic and sage; gently sauté 30 seconds to release aroma (do not brown garlic). 3.Whisk in mustard, honey, and vinegar. Remove from heat and keep warm. Step 5 – Assemble the Salad 1.Drain beans and pat dry. 2.In a large bowl, combine roasted squash, tomatoes, green beans, and halloumi cubes. 3.Pour over the warm sage dressing and toss gently with tongs to coat evenly. 4.Transfer to a serving platter, top with lemon zest, and optional sage leaves. Tips for Success: •Halloumi choice: Use a firm, low moisture brand — softer halloumi tends to melt too quickly. •Batch roasting: You can roast a double batch of squash and tomatoes ahead of time for easy meal prep. •Make it vegan: Replace halloumi with roasted chickpeas or cubes of marinated tofu and swap butter for vegan margarine or extra olive oil. •Storage: Keeps up to 2 days refrigerated; serve cold or re warmed at room temperature. Complementary Recipes: •Smoked Almond Pesto Dip: Pairs beautifully as a spread or drizzle for this salad. •Spiced Pear & Cider Soup: A cozy starter for a winter dinner menu. •Citrus Thyme Polenta Cakes: Perfect as a warming side or light dessert. Result: A colorful autumn winter mosaic, bursting with roasted sweetness, nutty char, and herbaceous aroma — the perfect transition dish for cooler evenings.