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Honeycrisp and Halloumi Salad Recipe

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★★★★★

4.9 from 91 reviews

This Honeycrisp and Halloumi Salad is a vibrant and hearty fall salad combining juicy apple slices, nutty farro, tangy pickled shallots, crunchy toasted pecans, and golden pan-seared halloumi cheese. Finished with a creamy cider dressing and bursts of pomegranate, this salad perfectly balances sweet, tangy, and savory flavors. It’s elegant enough for holiday entertaining yet hearty and fresh enough for a satisfying meal.

Ingredients

Scale

Salad Components

  • 1 cup farro
  • 4 cups kale, chopped
  • 1 Honeycrisp apple, thinly sliced
  • 1/2 cup pecans, toasted
  • 1/2 cup pomegranate arils
  • 1/4 cup pickled shallots
  • 7 oz halloumi cheese, sliced into 1/3-inch thick pieces

Halloumi Marinade

  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves
  • Pinch of chili flakes
  • 1 tablespoon olive oil (for cooking)
  • Salt, to taste

Creamy Cider Dressing

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise or plain yogurt
  • 1 teaspoon honey
  • Salt and black pepper, to taste

Instructions

  1. Cook Farro: Cook the farro according to package instructions until tender. Drain and set aside to cool slightly.
  2. Prepare Halloumi Marinade: In a small bowl or jar, whisk together honey, lemon juice, fresh thyme, and chili flakes to make the marinade for the halloumi.
  3. Cook Halloumi: 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.
  4. Caramelize Halloumi: Spoon the honey-thyme marinade over the halloumi slices in the skillet and allow them to caramelize slightly. Transfer the halloumi to a plate and season with a pinch of salt.
  5. Make Dressing: In a bowl or jar, combine apple cider vinegar, olive oil, Dijon mustard, mayonnaise or yogurt, honey, salt, and pepper. Whisk or shake until smooth and creamy.
  6. Massage Kale: Place the chopped kale in a large bowl and massage half of the dressing into the leaves until tender and slightly softened.
  7. Toss Salad Base: Add the cooked farro and toasted pecans to the kale. Season with salt and freshly ground black pepper and toss gently to combine.
  8. Assemble Salad: Transfer the kale mixture to a serving platter. Arrange the apple slices, caramelized halloumi cheese, pickled shallots, and pomegranate arils on top.
  9. Serve: Drizzle the remaining dressing over the assembled salad and serve immediately for the best flavor and texture.

Notes

  • To intensify pecan flavor, toast them in a dry skillet over medium heat until fragrant before adding to the salad.
  • Massage kale thoroughly to soften it and reduce bitterness.
  • Store leftover halloumi separately to maintain its texture and reheat in a skillet before adding back to the salad.
  • Make components like farro, dressing, and pickled shallots up to 1-5 days ahead and store separately in the refrigerator.
  • If unavailable, substitute halloumi with paneer or crumble feta for a similar cheesy effect.
  • Swap farro for quinoa or bulgur for different textures or gluten-free option.
  • Use alternative greens like mixed greens or arugula if preferred.
  • Substitute honey with maple syrup in the marinade and dressing if desired.

Keywords: halloumi salad, honeycrisp apple salad, farro salad, fall salad, mediterranean salad, pomegranate salad, kale salad

Find it online: https://topreci.com/honeycrisp-and-halloumi-salad-recipe/