Halloumi Pomegranate Salad

This vibrant Halloumi Pomegranate Salad is the perfect balance of textures and flavors. With crispy halloumi cheese, sweet candied walnuts, and the burst of fresh pomegranate, it’s a refreshing and satisfying dish. Whether served as a side or a light lunch, this salad offers a healthy and exciting way to enjoy your greens.

Why You’ll Love This Recipe

This Halloumi Pomegranate Salad is incredibly versatile and full of flavor. The crispy, salty halloumi pairs perfectly with the sweetness of the pomegranate and maple candied walnuts. The dressing adds a zesty and slightly tangy touch, making every bite delightful. It’s a quick and easy salad that can be made in just 15 minutes, and you can adjust the ingredients to your preference. Whether you’re looking for a light lunch or a vibrant side dish, this salad hits all the right notes.

Ingredients

For the candied walnuts:

• 3 tablespoon walnut pieces

• 1 teaspoon maple syrup

For the vinaigrette:

• 1 tablespoon extra virgin olive oil

• ½ tablespoon pomegranate molasses

• 2 teaspoon lemon juice

• ½ teaspoon honey

• ¼ teaspoon Dijon mustard

For the rest of the salad:

• 3 oz halloumi cheese

• 2 handfuls arugula rocket (approx)

• ¼ cup cucumber, diced (approx 1 ½ oz)

• 5 cherry tomatoes

• ¼ cup pomegranate arils

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the candied walnuts: Preheat a skillet over medium heat and toast the walnut pieces for a couple of minutes until they begin to smell toasted and slightly brown. Be sure to turn them halfway to avoid burning. Drizzle the walnuts with 1/2 tablespoon maple syrup and toss to coat. Remove from heat and spread the walnuts on a parchment-lined baking sheet to cool.

2. Make the salad: Slice the halloumi cheese and halve the slices if they are large. Fry the halloumi in a dry skillet over medium heat until golden brown on both sides, about 2 minutes per side. Set aside.

3. Assemble the salad: Place the arugula in a serving dish. Dice the cucumber and halve the cherry tomatoes, and scatter them over the arugula. Top with half of the pomegranate arils and candied walnuts. Arrange the fried halloumi slices on top, then finish with the remaining pomegranate arils and walnuts.

4. Make the vinaigrette: Whisk together the olive oil, pomegranate molasses, lemon juice, Dijon mustard, and honey. Add a pinch of black pepper if desired. Drizzle the vinaigrette over the salad and serve.

Servings and Timing

• Servings: 2 as a side or 1 as a main lunch.

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• Add Protein: For more protein, you can add grilled chicken or roasted chickpeas.

• Swap the greens: If you don’t have arugula, you can use spinach, mixed greens, or even kale.

• Try different nuts: If you prefer, you can swap walnuts for pecans, almonds, or cashews.

• Dairy-free version: To make this salad dairy-free, try a plant-based cheese that crisps up well, like a vegan halloumi alternative.

Storage/Reheating

• Storage: Store the candied walnuts in an airtight container at room temperature for up to 1-2 weeks. The salad should be assembled fresh, as the arugula and pomegranate do not store well once mixed. If you have leftovers, keep the components separate (especially the vinaigrette) and combine them when ready to serve.

• Reheating: You can gently reheat the halloumi slices in a skillet if needed, but it’s best to serve the salad fresh for optimal texture.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the components ahead of time, but combine the salad just before serving to preserve the freshness of the ingredients.

Can I use a different type of cheese in this salad?

Yes, goat cheese or feta would work well as an alternative to halloumi.

Can I skip the walnuts if I have a nut allergy?

Yes, you can leave out the walnuts and even add seeds, like sunflower or pumpkin seeds, for some crunch.

How do I make this salad vegan?

To make it vegan, you can swap the halloumi for a plant-based cheese and use maple syrup in place of honey for the vinaigrette.

Is there an alternative to pomegranate molasses?

You can substitute pomegranate molasses with balsamic vinegar, though it will offer a slightly different flavor profile.

Can I add other fruits to this salad?

Feel free to add fruits like apples, oranges, or even pears for added sweetness and texture.

How do I make the vinaigrette spicier?

Add a pinch of red pepper flakes or a bit of cayenne pepper to the vinaigrette for a spicy kick.

Can I use store-bought candied walnuts?

Yes, you can use store-bought candied walnuts if you’re short on time, but homemade ones add a personal touch.

How do I know when the halloumi is cooked properly?

Halloumi should be golden brown on both sides and crispy on the outside while still soft inside.

Can I serve this salad warm?

Yes, you can serve the salad warm, especially if you prefer the halloumi to be warm when served.

Conclusion

This Halloumi Pomegranate Salad is a perfect balance of savory, sweet, and tangy flavors that will leave you craving more. With the crunchy texture of candied walnuts, the creamy halloumi, and the fresh burst of pomegranate, it’s a dish that’s both satisfying and refreshing. Whether you’re looking for a light lunch or a vibrant side dish, this salad is easy to prepare and packed with flavor.