Indulgent Honey Halloumi Salad That Will Brighten Your Day
This Honey Halloumi Salad combines warm halloumi and honey with farro, kale, and vibrant toppings for a delicious, colorful meal.
Equipment
- pot
- skillet
- Mixing bowl
- large serving platter
Ingredients
For the Salad
- 1 cup dry farro Substitute with quinoa for a quicker cook time (15 min).
- 8 oz Halloumi cheese Substitute with paneer or crumbled feta for different textures.
- 4 cups kale Curly kale preferred; baby kale or arugula can be used for a milder flavor.
- 2 medium Honeycrisp apples Fuji or Pink Lady can be used for similar textures and flavors.
- 1/2 cup chopped pecans Can substitute with pepitas for a nut-free version.
- 1/2 cup pomegranate arils Optional, but enhances visual appeal.
- 1/4 cup pickled shallots Make with any vinegar; store for up to a week.
For the Dressing
- 1/4 cup extra-virgin olive oil No substitutions recommended for flavor consistency.
- 2 tablespoons apple cider vinegar Substituting with balsamic vinegar will alter the flavor slightly.
- 1 tablespoon Dijon mustard Feel free to use yellow mustard in a pinch.
- 2 tablespoons honey Use maple syrup for a different sweetness profile.
- 2 tablespoons mayonnaise Greek yogurt can be a healthy alternative for tang.
- to taste salt & pepper Adjust according to your taste preference.
Instructions
How to Make Honey Halloumi Salad
- Bring a pot of salted water to a boil and add dry farro. Cook for about 30 minutes until tender but still firm. Drain and let it cool while you prepare the other ingredients.
- In a small bowl, whisk together honey, lemon juice, fresh thyme leaves, and a pinch of chili flakes.
- Slice the halloumi cheese into thick pieces and pat dry. Heat extra-virgin olive oil in a skillet over medium heat and sear the halloumi until golden brown, approximately 2-3 minutes per side.
- In a mixing bowl, combine extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, mayonnaise, salt, and pepper. Whisk until smooth and creamy.
- Place the chopped kale in a large bowl and drizzle with half of the prepared dressing. Use your hands to massage the kale for about 30 seconds.
- Fold the cooled farro and chopped pecans into the massaged kale. Season to taste with additional salt and pepper.
- On a large serving platter, lay down the kale-farro mix. Top it off with sliced Honeycrisp apples, warm halloumi pieces, pickled shallots, and a sprinkle of pomegranate arils.
- Drizzle the remaining dressing over the assembled salad and serve immediately.
Notes
Store leftover salad in an airtight container for up to 2 days. Keep halloumi separate from dressed salad to maintain texture.