Halloumi Pomegranate & Walnut Salad
Halloumi Pomegranate & Walnut Salad is a refreshing and colorful dish that brings together the savory flavor of grilled halloumi, the sweetness of juicy pomegranate seeds, and the crunch of walnuts. Drizzled with a tangy vinaigrette, this salad is not only visually appealing but also packed with flavor and nutrients.
Ingredients
- 250 g halloumi cheese sliced into 1/2-inch thick pieces
- 1 cup pomegranate seeds fresh or from a pomegranate
- 1/2 cup walnuts toasted and roughly chopped
- 4 cups mixed salad greens e.g., arugula, spinach, or baby kale
- 1/4 red onion thinly sliced
- 2 tablespoons olive oïl
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup for a vegan option
- Salt and pepper to taste
- Fresh herbs e.g., mint or parsley, for garnish
Instructions
- Prepare the Salad Greens: In a large bowl, combine the mixed salad greens, pomegranate seeds, walnuts, and red onion. Toss gently to mix.
- Cook the Halloumi: In a non-stick skillet over medium heat, add a drizzle of olive oil. Once hot, add the halloumi slices and cook for about 2-3 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
- Assemble the Salad: Drizzle the dressing over the salad mixture and toss gently to coat. Top with the cooked halloumi slices.
- Garnish and Serve: Garnish with fresh herbs if desired. Serve immediately while the halloumi is warm.
Video
Notes
- Additional Tips: Feel free to add other ingredients such as avocado, cucumber, or roasted vegetables for extra flavor and nutrition.
- Storage: This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The halloumi may lose its crispness when stored.
- Serving Suggestions: This salad pairs wonderfully with grilled chicken or fish for a complete meal.