Description
A vibrant and refreshing Pomegranate Greens Salad featuring a mix of spring greens and arugula, topped with crunchy honey-cinnamon roasted walnuts, golden halloumi cheese croutons, and drizzled with a zesty spiced orange vinaigrette. This salad perfectly balances sweetness, tang, and savory flavors for a delightful and nutritious meal or side.
Ingredients
Units
Scale
Salad
- 3/4 cup raw walnuts
- 2 to 3 tablespoons honey
- 1/4 teaspoon cinnamon
- 1 (8 ounce) block halloumi cheese, sliced
- 1 to 2 teaspoons olive oil
- 8 cups spring greens + arugula mix
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 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
- 1/2 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
Instructions
- Preheat and prepare walnuts: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together honey and cinnamon, then add the walnuts and toss thoroughly to coat each nut. Spread them evenly on the prepared baking sheet, sprinkle with sea salt, and roast in the oven for 10 to 15 minutes, tossing once or twice, until golden and fragrant. Remove and let cool.
- Cook halloumi croutons: While walnuts roast, heat a nonstick skillet over medium-high heat. Pat the halloumi slices dry with a paper towel. Add a small drizzle (1 to 2 teaspoons) of olive oil to the skillet, then place the halloumi slices in the pan. Cook for about 2 to 3 minutes on each side until golden brown and crispy. Remove from skillet and cut slices in half to resemble croutons. Keep warm if desired.
- Prepare vinaigrette: In a bowl, whisk together orange juice, red wine vinegar, honey, Dijon mustard, orange zest, diced shallot, minced garlic, allspice, salt, and pepper. Slowly whisk in olive oil until the dressing is emulsified and smooth. Refrigerate if not using immediately.
- Toss the salad: In a large bowl, combine spring greens and arugula. Season with salt and pepper and toss gently. Add the cooled roasted walnuts, pomegranate seeds, and halloumi croutons on top.
- Serve: Drizzle the spiced orange vinaigrette over the salad just before serving and toss lightly to coat. Serve immediately for best texture and flavor.
Notes
- For a nuttier flavor, toast the walnuts lightly before coating with honey and cinnamon.
- Halloumi can be grilled or cooked in a pan; ensure not to overcook to keep it tender.
- Dress the salad right before serving to keep greens crisp.
- The vinaigrette keeps well refrigerated for up to 3 days.
- Use fresh pomegranate arils for the best flavor and texture.
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 14 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 25 mg
