This Mediterranean-inspired halloumi salad is tossed with pomegranate, arugula, cucumbers and finished with shallot vinaigrette.
I’m obsessed with this halloumi salad because it’s fresh, bright, and feels fancy but takes almost no time. Prep a few things ahead and it comes together in minutes for a quick, high-fibre, high-protein meal.
Why you’ll love this recipe
- Bursting with flavour: Fresh ingredients like arugula, pomegranate, and citrus pair perfectly with savoury halloumi cheese for a salad that’s full of Mediterranean taste.
- Balanced and satisfying: Protein from halloumi, fibre from lentils and quinoa, and healthy fats from seeds make this salad a filling, wholesome meal on its own.
Ingredients and substitutions
- Dried brown lentils – Use canned lentils to save time, just drain and rinse.
- Olive oil – Avocado oil works just as well.
- Halloumi cheese – No direct swap, but feta or grilled paneer can work for a similar salty bite.
- Arugula – Swap with spinach or mixed greens for a milder option.
- Pomegranate seeds – Dried cranberries or chopped grapes work in a pinch.
- Orange – Try mandarin oranges or grapefruit for a similar citrusy flavour.
- Cucumber – Any variety works, including English or mini cucumbers.
- Sunflower seeds – Swap with pumpkin seeds, sliced almonds, or chopped walnuts.
- Quinoa – Swap with couscous, farro, or rice.
Shallot Vinaigrette
- Olive oil – Avocado oil works as a substitute.
- Lemon juice – Fresh is best, but bottled works if needed.
- Apple cider vinegar – White wine or red wine vinegar both work.
- Shallot – Essential but you could sub with finely minced red onion.
- Honey – Maple syrup works for a similar sweetness.
- Dijon mustard – Whole grain mustard can be used instead.
How to make halloumi salad
Step 1: Cook the lentils
Cook the dry lentils in boiling water until tender, then drain and set aside.
Step 2: Cook the quinoa
Cook the quinoa with water and salt in a pot or rice cooker until the liquid is absorbed.
Step 3: Make the dressing
Mix the dressing ingredients and prep the veggies.
Step 4: Heat the halloumi
Sear the halloumi slices for 1-2 mins per side then assemble the salad and enjoy!
Recipe Tips and Variations
This salad is loaded with texture and flavour and so easy to make, but here are some ways to ensure it turns out perfect for you:
- Halloumi – For best results make sure to get a good sear and serve warm and crispy.
- Let the lentils & quinoa cool – Warm is fine, but too hot will wilt the greens too much.
- Toss just before serving – This keeps everything fresh and prevents the salad from getting soggy.
- Add extra protein – Grilled chicken or chickpeas both work well here.
- Switch up the greens – Spinach or mixed greens are great swaps for arugula.
- Try a different grain – Farro or couscous work well if you don’t have quinoa.
- Add more crunch – Toss in toasted almonds or walnuts for extra texture.
Frequently asked questions
What is halloumi?
Halloumi is a firm, mild and salty cheese that holds its shape when cooked. It’s popular in Mediterranean cooking and pairs well with fresh vegetables, grains, and citrus flavours.
Do you eat halloumi hot or cold?
Halloumi is best served warm right after cooking. That’s when it’s crispy on the outside and soft in the middle. You can eat it cold, but it loses that texture and can get a bit firm. Make sure to not overcook so it doesn’t get rubbery.
Is halloumi salad healthy?
It’s a great balanced option with protein, fiber, and healthy fats. Halloumi is a bit higher in salt, so pairing it with lots of fresh veggies and grains like quinoa helps keep it well-rounded.
What to serve with this salad
This halloumi salad can totally be a full meal on its own, but here are some ideas to round out the table:
- Crusty bread or garlic pita
- Roasted zucchini, eggplant or bell peppers
- Baked chicken breasts and thighs, or grilled steak and shrimp for extra protein
- A light soup, like roasted red pepper or tomato
How to store
Make ahead: Cook the lentils and quinoa, chop the veggies, and mix the dressing ahead of time, then store everything separately in the fridge. When ready to eat, cook the halloumi fresh and toss it all together.
Storing: Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, keep the dressing separate and add it just before serving.
More hearty salads
Halloumi Salad with Pomegranate
Ingredients
- 1/2 cup dry brown lentils
- 1 tsp olive oil
- 8 oz halloumi cheese cut into 1/2-inch thick slices
- 4 cups arugula
- 1/2 cup pomegranate seeds
- 1 orange cut into segments
- 1/2 cucumber sliced and cut in half
- 2 tbsp sunflower seeds
Quinoa
- 1/2 cup quinoa
- 1 cup water
- 1 pinch salt
Shallot vinaigrette
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 small shallot finely minced
- 2 tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp each salt & pepper
Instructions
- Add lentils to a pot of boiling water and cook for 30 minutes until tender, then drain. Alternatively, use canned lentils to save time.
- Add quinoa, water and salt to a rice cooker or pot on the stove and cook until liquid has absorbed.
- Meanwhile, mix dressing ingredients together and prep all the veggies.
- In a large skillet, heat olive oil over medium-high heat. Add halloumi slices, cooking for 1-2 minutes per side until crispy.
- Add all salad ingredients to a large bowl, then toss with dressing when ready to serve. Enjoy!
Comments & Reviews
Taylor Stinson says
One of my fave salads of all time!