Last Updated on 11 July, 2026 by Elby | The Tasteful Pantry
Halloumi and pumpkin salad is hearty, healthy and hassle-free… proof that simple ingredients, done well, don’t need much else. Sweet, caramelised pumpkin, salty golden halloumi and chewy pearl couscous cooked in sundried tomato pesto. It’s warm, satisfying and substantial yet light at the same time. On the table in under 30 minutes, with minimal washing up. What’s not to love? Top it with maple chilli walnuts for an extra crunch.
Other Healthy Side Dishes
- Pumpkin Blue Cheese Salad with Walnuts
- Potato and Dill Salad
- Mango Avocado Salsa
- Greek Salad with Homemade Dressing
- Roasted Carrot Salad
Pumpkin Salad Recipe Ingredients
Halloumi (aka squeaky cheese), pumpkin (any variety – the more flavour the better), pearl couscous, sundried tomato pesto, rocket and red onion are the main ingredients in this salad. Throw in a little maple syrup, salt, pepper and oil and you’re good to go!
Leggo’s is my favourite sundried tomato pesto brand for this recipe, as it absorbs into the pearl couscous and has pieces of sundried tomato that add to the flavour of the salad.
It can be found in most local supermarkets in Australia. But if you can’t find this one, any brand will do. You can get ‘creamy’ pestos and ‘oily’ pestos. I find the oily varieties work best – you can tell just by looking at them.
How to Make Halloumi and Pumpkin Salad
Step one: Preheat the oven to 220°C conventional | 200°C fan forced and line a baking tray with paper.
Step two: Place the halloumi into a bowl and cover with warm water. Set aside.
Step three: Place the pumpkin, oil and maple syrup into a container with a lid and shake to coat all sides. Pour onto the prepared tray and bake for 20–25 minutes, or until tender and starting to caramelise on the edges.
Step four: Combine the couscous, water, pesto and pepper in a small saucepan and simmer for 10 minutes, or until the water is absorbed and the couscous is tender.
Step five: Heat a small frying pan over medium heat and spray with oil. Drain the halloumi, pat dry with a paper towel and place straight into the hot pan. Cook for 1–2 minutes on each side to brown (I usually just do two opposite sides). Remove from the heat.
Step six: Place the couscous, pumpkin, halloumi and onion in a bowl and toss to combine. Season with extra salt if necessary and serve the halloumi and pumpkin salad while still warm.
Pumpkin Salad Recipe FAQs
Can I use regular couscous instead of pearl couscous?
I definitely don’t recommended it for this couscous salad recipe. Pearl couscous is larger, chewier and holds its texture when tossed through the warm ingredients. The salad also gets the pesto flavour by absorbing it into the pearl couscous. Regular couscous will affect both the texture and the overall balance of the dish. Pearl couscous is widely available in most supermarkets.
Why do you soak the halloumi in water?
Soaking halloumi before cooking draws out some of the excess salt and softens the texture on the inside while still getting that golden crust on the outside.
Can I use basil pesto instead of sundried tomato pesto?
Yes, regular basil pesto works well as a substitute and will give the couscous a slightly different but equally delicious flavour. Try chilli basil pesto for more of a kick!
What can I substitute for pumpkin?
Sweet potato is a great option – it roasts in a similar time and has that same natural sweetness that balances the salty halloumi well.
Can I serve this salad cold?
It’s best served warm, straight after assembling. The halloumi in particular is at its best fresh from the pan – it firms up and loses some of its appeal once cold. That said, leftovers are still perfectly enjoyable the next day, just note the texture will change slightly.
Feedback and More: Have you tried the halloumi couscous salad recipe? Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know how it was. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other side dishes and salads.
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Halloumi & Pumpkin Salad with Pearl Couscous
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 180 grams halloumi - sliced into bite-sized pieces
- 250 grams pumpkin - peeled and chopped into 2 cm cubes
- 2 tsp oil
- 1 tsp maple syrup
- ¼ tsp salt
- 100 grams pearl couscous
- 200 ml water
- 3 tsp sundried tomato pesto
- ¼ tsp pepper
- oil spray
- 1 cup rocket
- ¼ red onion - very thinly sliced
Instructions
- Preheat the oven to 220°C conventional | 200°C fan forced and line a baking tray with paper.
- Place the halloumi into a bowl and cover with warm water. Set aside.
- Place the pumpkin, oil and maple syrup into a container with a lid and shake to coat all sides of the pumpkin. Pour onto the prepared tray and sprinkle with the salt. Bake for 20-25 minutes or until tender and starting to caramelise on the edges.
- Combine the couscous, water, pesto and pepper in a small saucepan and simmer for 10 minutes, or until the water is absorbed and the couscous is tender.
- While the couscous is cooking, heat a small frying pan over medium heat and spray with oil. Drain the halloumi and place straight into the hot pan. Cook for 1-2 minutes until golden brown (I usually just cook on two opposite sides). Remove from the heat.
- Stir the warm couscous, pumpkin and halloumi in a small bowl. Add the rocket and onion and mix gently to combine. Serve warm. Drizzle with a little olive oil (optional – I like it without).
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Quick, easy and wholesome. Will make again