Grilled Halloumi & Roasted Broccoli Salad with Spinach & Almonds

Preheat your oven to 400°F (200°C).
Spread the broccoli florets onto a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with garlic powder, salt, and pepper.
Roast for 15-20 minutes, flipping halfway through, until the broccoli is tender and slightly crispy on the edges.
Grill the Halloumi:

While the broccoli roasts, heat a grill pan or skillet over medium heat.
Add the halloumi cubes and cook for 2-3 minutes on each side until golden brown and crispy on the outside. Set aside.
Toast the Almonds:

In a dry pan over medium heat, toast the almonds for 2-3 minutes until golden and fragrant. Be sure to stir often to prevent burning.
Assemble the Salad:

In a large bowl, toss the roasted broccoli, grilled halloumi, fresh spinach, and toasted almonds together.
Dress the Salad (Optional):

If desired, drizzle the salad with a simple dressing made from olive oil, lemon juice or balsamic vinegar, and salt and pepper. Toss to coat.
Serving and Storage Tips: