This Fall Chopped Salad with Halloumi Is a Fresh, Flavorful Way to Enjoy the Season

Preheat oven to 450°F with a large rimmed baking sheet on the center rack. Pat rinsed chickpeas dry with a clean kitchen towel; place in a large bowl. Add 3 cups squash, 2 tablespoons oil, ½ teaspoon smoked paprika, ½ teaspoon pepper and ¼ teaspoon salt; toss until evenly coated. Carefully remove the hot baking sheet from the oven; spread the chickpea mixture on it in an even layer. (Reserve the bowl without wiping it clean.) Roast until the squash is tender and lightly browned and the chickpeas are lightly crisp, about 20 minutes, stirring halfway through. Increase oven temperature to broil. Broil until the chickpeas are crispy and the squash is deeply browned in spots, about 5 minutes. Let cool on the baking sheet for about 10 minutes.

Meanwhile, pat the cubed halloumi dry with a clean kitchen towel. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the halloumi; cook, turning occasionally, until golden brown on several sides, about 3 minutes. Transfer to a plate.

In the reserved large bowl, whisk 2 tablespoons vinegar, 1 tablespoon maple syrup, 1½ teaspoons mustard and the remaining 3 tablespoons oil and ¼ teaspoon salt. Add the chopped kale; massage with clean hands until slightly softened and evenly coated, about 1 minute. Add cubed apple, the roasted chickpea mixture and the halloumi; toss gently to combine. Recipe developed by Marianne Williams