Description
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.
Ingredients
3 tablespoon walnut pieces
1 teaspoon maple syrup
1 tablespoon extra virgin olive oil
½ tablespoon pomegranate molasses
2 teaspoon lemon juice
½ teaspoon honey
¼ teaspoon Dijon mustard
3 oz halloumi cheese
2 handfuls arugula rocket (approx)
¼ cup cucumber, diced (approx 1 ½ oz)
5 cherry tomatoes
¼ cup pomegranate arils
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- 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: 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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
