Dinner

Honeycrisp and Halloumi Salad Recipe

ByJeannette Jaeger November 22, 2025November 22, 2025

Introduction

This Honeycrisp and Halloumi Salad is a vibrant fall dish that balances sweet, tangy, and savory flavors beautifully. Crisp apple slices, jewel-like pomegranate arils, and golden pan-seared halloumi combine with hearty kale and nutty farro for a salad that’s both fresh and filling. It’s perfect as an elegant holiday side or a satisfying meal on its own.

A fresh salad arranged on a white plate over a white marbled surface with a base layer of dark green curly kale leaves. On top, there are slices of red and yellow apples neatly fanned out in clusters, adding a smooth and shiny texture. Scattered throughout are medium brown cooked grains and light brown walnut pieces, giving a rough texture and added volume. Golden brown seared cheese slices are evenly placed on the salad, showing a crispy and slightly oily surface. Thin pale pink rings of shallots are sprinkled over the top along with bright red juicy pomegranate seeds, adding a burst of color. A spoon is shown drizzling a creamy, light beige dressing over one of the cheese slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup farro
8 oz halloumi cheese, sliced 1/3-inch thick
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
4 cups kale, stems removed and leaves chopped
1 Honeycrisp apple, thinly sliced
1/2 cup toasted pecans
1/4 cup pickled shallots
1/4 cup pomegranate arils
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons mayonnaise or yogurt
Salt and black pepper, to taste
Pinch of chili flakes (optional)

Instructions

Step 1: Cook the farro according to package instructions until tender. Drain and set aside to cool slightly.
Step 2: In a small bowl, whisk together honey, lemon juice, fresh thyme, and a pinch of chili flakes if using.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the halloumi slices and cook until golden brown, about 2 minutes per side.
Step 4: Spoon the honey-thyme mixture over the halloumi in the skillet. Allow it to caramelize slightly, then transfer the halloumi to a plate and season with a pinch of salt.
Step 5: Prepare the dressing by combining apple cider vinegar, Dijon mustard, mayonnaise or yogurt, salt, and pepper in a bowl or jar. Whisk or shake until smooth.
Step 6: Toss the kale with half of the dressing and massage it gently until the leaves soften and become less bitter.
Step 7: Add the cooked farro and toasted pecans to the kale. Season with salt and black pepper, then toss gently to combine.
Step 8: Transfer the kale and farro mixture to a serving platter. Arrange the apple slices, halloumi, pickled shallots, and pomegranate arils on top.
Step 9: Drizzle the remaining dressing over the salad and serve immediately.

Tips & Variations

Toast pecans in a dry skillet until fragrant to enhance their nutty flavor.
Swap kale for mixed greens or arugula if you prefer a lighter base.
Use quinoa, brown rice, or barley instead of farro for a gluten-free or quicker option.
If halloumi is unavailable, paneer works well; or crumble feta or goat cheese over the salad without grilling.
Replace pecans with pepitas to make the salad nut-free but still crunchy.
Try Pink Lady, Fuji apples, or red pears in place of Honeycrisp apples.
Substitute the cider dressing with a simple balsamic vinaigrette for a different flavor profile.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the halloumi separate and rewarm it in a skillet before adding back to the salad to maintain its texture. Avoid microwaving the cheese as it may soften too much. The salad is enjoyable chilled or closer to room temperature.

How to Serve

A fresh salad served on a white round plate, with a base layer of curly dark green kale leaves. On top, several thin, curved apple slices with red skin and pale inside are arranged, adding a soft contrast. Light brown grains, likely farro, are scattered evenly over the greens. Golden-brown grilled cheese pieces sit layered near the center, showing a slightly crispy texture. Thin rings of light pink shallots and bright red pomegranate seeds are sprinkled on top, adding pops of color. The plate is placed on a white marbled surface next to a small white bowl filled with shiny pomegranate seeds and a glass jar of light yellow dressing with a spoon inside. A silver fork rests on the edge of the plate near a light gray textured cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes halloumi cheese special for this salad?

Halloumi has a high melting point, so it can be pan-seared until golden and crispy without melting. This gives the salad a wonderful texture contrast with the soft fruits and crunchy greens.

Can I prepare any parts of this salad ahead of time?

Yes, you can cook the farro and massage the kale up to one day in advance. The dressing and pickled shallots can be made and stored for up to five days. Keep all components refrigerated separately until you’re ready to assemble.