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Honey Halloumi Kale Salad

This Honey Halloumi Kale Salad is a healthy, hearty salad that you'll want to make again and again. It's full of fresh herbs, and the perfect balance of sweet and savory.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3 -4
Calories: 893 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 2 bunches of kale, chopped
  • 1/3 cup dry quinoa (about 1 cup cooked quinoa)
  • 396ml can lentils, drained and rinsed
For the creamy Greek dressing
  • juice of one lemon
  • 1/4 cup olive oil
  • 2 tbsp plain greek yogurt
  • 2 tbsp minced fresh parsley
  • 2 tbsp minced fresh mint
  • 2 tbsp minced fresh basil
  • 3 garlic cloves, pressed
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
For the halloumi
  • 450-600 g halloumi, cut into 1/2 inch slices
  • 1 tbsp olive oil
  • 2 tbsp liquid honey
  • 1 wedge of lemon
For the salad toppings
  • 1 pint yellow sungold tomatoes (or other cherry tomatoes), halved
  • 1 shallot, diced
  • 1/2 cup chopped almonds, toasted
  • 1 wedge of lemon
  • chili flakes

Instructions

    Cup of Yum
  1. Prepare the kale: in a medium bowl add the kale along with a drizzle of olive oil and pinch of salt. Use your hands to massage the kale for a minute or two and then set aside.
  2. Cook the quinoa according to package directions and set aside.
  3. Make the dressing: In a small bowl whisk together the lemon juice, olive oil, Greek yogurt, minced parsley, minced mint, minced basil, pressed garlic, salt and pepper. Set aside.
  4. Start to assemble the salad: To the bowl with the massaged kale add the cooked quinoa, lentils and drizzling with the dressing. Toss and set aside.
  5. Turn a medium pan to medium heat. Once warm, add the almonds and toast for 5-6 minutes, stirring occasionally until fragrant and turning golden brown. Set aside.
  6. Pat the slices of halloumi with a paper towel to get out any extra moisture. To the same pan, add a drizzle of olive oil on medium heat. Add the slices of halloumi, drizzle with 1 tbsp honey and cook for 3-5 minutes or until golden brown. Flip and drizzle with 1 tbsp honey again and then cook for 3-4 minutes or until golden brown. Squeeze over a wedge of lemon and set aside.
  7. Finish assembling the salad by topping it with the cooked halloumi, tomatoes, shallots, toasted almonds, chili flakes and a squeeze of lemon juice. 

Notes

  • You can prep many of these ingredients ahead of time and refrigerate until ready to assemble! Then add the dressing and cook the halloumi, toss the salad and enjoy!
  • If you like this recipe try our Moroccan-Inspired Halloumi Salad
  • If quinoa isn't for you, swap for regular or pearl couscous.

Nutrition Information

Calories 893kcal (45%) Carbohydrates 42.8g (14%) Protein 44g (88%) Fat 64.8g (100%) Saturated Fat 27.7g (139%) Polyunsaturated Fat 4.9g Monounsaturated Fat 18.7g Cholesterol 101.2mg (34%) Sodium 2313.9mg (96%) Fiber 9.3g (37%) Sugar 13.5g (27%)

Nutrition Facts

Serving: 3-4

Amount Per Serving

Calories 893

% Daily Value*

Calories 893kcal 45%
Carbohydrates 42.8g 14%
Protein 44g 88%
Fat 64.8g 100%
Saturated Fat 27.7g 139%
Polyunsaturated Fat 4.9g 29%
Monounsaturated Fat 18.7g 94%
Cholesterol 101.2mg 34%
Sodium 2313.9mg 96%
Fiber 9.3g 37%
Sugar 13.5g 27%

* Percent Daily Values are based on a 2,000 calorie diet.