Halloumi Salad with Pomegranate
This Mediterranean-inspired halloumi salad is tossed with pomegranate, arugula, cucumbers and finished with shallot vinaigrette.
Servings: 4 servings
Calories: 581kcal
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!
Notes
Make ahead and store ingredients in airtight containers in the fridge for up to 3 days. For best texture, keep everything separate.
Cook the halloumi fresh before serving so it's crispy on the outside and melty in the middle.
Use canned lentils for convenience.
Nutrition
Calories: 581kcal | Carbohydrates: 49g | Protein: 24g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 1009mg | Potassium: 655mg | Fiber: 12g | Sugar: 17g | Vitamin A: 592IU | Vitamin C: 28mg | Calcium: 654mg | Iron: 4mg