Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette.

Name: Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette.
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 people
Ingredients: ¾ cup raw walnuts; 2 to 3 tablespoons honey; ¼ teaspoon cinnamon; 1 (8 ounce) block halloumi cheese; 1 to 2 teaspoons olive oil; 8 cups spring greens + arugula mix; ½ teaspoon salt; ½ teaspoon pepper; ⅔ cup pomegranate arils; 3 tablespoons freshly squeezed orange juice; 2 tablespoons red wine vinegar; 1 1/2 tablespoons honey; 1 teaspoon Dijon mustard; ½ teaspoon freshly grated orange zest; 1 shallot diced; 1 garlic clove minced; 1/4 teaspoon allspice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup olive oil

User Reviews

5.0

123 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 people
Course
Salad
Cuisine
American

Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette.

Kian Mendoza

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A pomegranate halloumi salad that's the perfect starter to your holiday meal! Drizzle with a spiced orange vinaigrette for the most festive flavor ever.

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Ingredients

Servings

¾ cup raw walnuts
2 to 3 tablespoons honey
¼ teaspoon cinnamon
1 (8 ounce) block halloumi cheese, sliced
1 to 2 teaspoons olive oil
8 cups spring greens + arugula mix
½ teaspoon salt
½ teaspoon pepper
⅔ cup pomegranate arils

spiced orange vinaigrette

3 tablespoons freshly squeezed orange juice
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon freshly grated orange zest
1 shallot diced
1 garlic clove minced
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

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Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the walnuts in a bowl. Whisk together the honey and cinnamon and pour it over the walnuts, tossing multiple times to coat each one. Spread the walnuts on the baking sheet and sprinkle with sea salt. Roast for 10 to 15 minutes, tossing once or twice, until fragrant and golden. Remove the walnuts from the oven and let them cool.
While the walnuts are roasting, make the halloumi. Heat a nonstick skillet over medium-high heat. Pat the halloumi dry with a paper towel. Add a drizzle of olive oil to the skillet. Add the halloumi and cook until golden brown on each side, about 2 to 3 minutes per side. Remove the halloumi and place it on a plate. I like to cut the halloumi slices in half so they resemble croutons! If you want the halloumi to be warm when serving, you can assemble the salad first!
Place the greens in a large bowl and toss with the salt and pepper. Add on the pomegranate seeds, walnuts and halloumi. Drizzle with the orange dressing and serve.

spiced orange vinaigrette

Whisk together the orange juice, vinegar, honey, mustard, orange zest, shallot, garlic, allspice, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!