Grilled Halloumi with Roasted Fall Vegetable Salad

Ingredients 

• 3 tablespoons TAO Extra Virgin Olive Oil plus more for grilling

• 1 teaspoon of ground cinnamon

• 1/2 teaspoon of ground nutmeg

• 1/2 teaspoon of ground cloves

• 1/2 teaspoon of ground ginger

• 1 tablespoon of kosher salt

• 1 teaspoon of fresh ground black pepper

• 2 large sweet potatoes

• 1 medium butternut squash

• 2 large carrots

• 8 ounces of halloumi

• 2 tablespoons honey

• 4 cups spring salad mix

• ¼ cup roasted pumpkin seeds

• ½ cup dried cranberries

• TAO Extra Virgin Olive Oil for drizzling

Directions

1. Preheat the oven to 350 degrees.

2. Pour the TAO EVOO into a large bowl and whisk with spices, salt, and pepper.

3. Peel and cut the sweet potatoes, butternut squash, and carrots into 2-inch pieces and place in the bowl with the spiced oil. Mix thoroughly to coat the vegetables evenly.

4. Empty the vegetables onto a large sheet pan and roast in the oven for 45 minutes, turning the veggies at each 15-minute mark.

5. While the vegetable roast, preheat a grill pan on medium heat.

6. Brush the grill with TAO EVOO.

7. Slice the halloumi into 1-inch pieces and place on the grill for 2 minutes to create grill marks.

8. Flip and brush each piece with honey. Grill for an additional 2 minutes.

9. Remove the roasted veggies from the oven.

10. To assemble the salad, place a cup of spring mix on each plate, cover it with a cup of roasted vegetables, and top with the halloumi. Sprinkle with pumpkin seeds and cranberries and drizzle with TAO EVOO.