Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette Recipe

If you’re looking for a salad that’s vibrant, flavorful, and simply unforgettable, you’re going to want to stick around for this one. I absolutely adore how the Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette Recipe combines sweet, savory, and tangy elements all in one bowl — it’s like a party for your taste buds. Trust me, once you try this, you’ll be adding it to your regular rotation!

this …

Ingredients You’ll Need

Choosing fresh, quality ingredients will really make this Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette Recipe shine. I like to pick lively spring greens and ripe, juicy pomegranate arils so each bite pops with flavor.

• Raw walnuts: Toasted and honey-cinnamon coated for that irresistible crunch and sweet warmth.
• Honey: Adds natural sweetness both to the walnuts and vinaigrette; go for a mild floral variety if you can.
• Cinnamon: Just a pinch highlights the nuts beautifully without overpowering.
• Halloumi cheese: This squeaky, salty cheese crisps up amazingly as “croutons” — don’t skip this step!
• Olive oil: I always use good quality, extra virgin for the vinaigrette and for frying the halloumi.
• Spring greens and arugula mix: Provides a peppery and fresh foundation that balances the richness of other ingredients.
• Salt and pepper: Seasoning is key here—don’t be shy.
• Pomegranate arils: These little ruby gems bring juicy bursts of color and sweet-tart flavor.
• Orange juice: Freshly squeezed is best for that bright citrus punch in the vinaigrette.
• Red wine vinegar: Offers just enough acidity to cut through the sweetness.
• Dijon mustard: Helps emulsify the dressing and adds a subtle kick.
• Orange zest: Intensifies the citrus notes dramatically.
• Shallot and garlic: These aromatics deepen the flavor profile; finely dice and mince for even distribution.
• Allspice: A warm spice that complements the orange and honey perfectly.

Variations

I love making this salad my own depending on the season and what I have in the fridge. You can tweak it easily—there’s so much room for personalization here.

• Add Avocado: Creamy slices add richness that pairs beautifully with the crisp greens and tangy dressing—I tried this when hosting brunch and it was a hit.
• Swap Nuts: If you’re nut-free or want a different crunch, toasted pumpkin seeds or pecans work wonderfully.
• Greens Mix: Feel free to use kale or baby spinach if arugula’s a bit too peppery for your taste.
• Vegan Option: Skip the halloumi and toss in roasted chickpeas or crispy tofu cubes to keep that savory element.

How to Make Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette Recipe

Step 1: Roast the Walnuts with Honey and Cinnamon

Start by preheating your oven to 350°F. Toss the raw walnuts in a bowl with honey and cinnamon, making sure every nut is coated—you’ll smell the magic happening once they start roasting. Spread them out on a parchment-lined baking sheet, sprinkle lightly with sea salt, and pop them in. Roast for about 10 to 15 minutes, stirring once or twice. Watch closely near the end, because they can go from golden to burnt quickly. Once done, let them cool while you move on to the next step.

Step 2: Cook the Halloumi “Croutons”

Heat a nonstick skillet over medium-high. Pat the halloumi slices dry (this helps them brown nicely), then add a drizzle of olive oil. Fry each side for 2 to 3 minutes until they develop that gorgeous golden crust. I like slicing the halloumi in half lengthwise first—makes them bite-sized “croutons” that are perfect for the salad. Once cooked, set aside but keep warm if you prefer the halloumi warm in the final salad.

Step 3: Toss the Greens and Dress the Salad

In a large bowl, toss your spring greens and arugula with salt and pepper to taste. Add the pomegranate arils, roasted walnuts, and halloumi croutons. Drizzle generously with the spiced orange vinaigrette you prepared—whisk together orange juice, red wine vinegar, honey, mustard, orange zest, minced shallot and garlic, allspice, salt, pepper, and olive oil until emulsified. Toss everything gently so the dressing coats the salad evenly, but avoid bruising those delicate greens.

How to Serve Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette Recipe

Garnishes

I usually add an extra sprinkle of pomegranate arils and a few fresh mint leaves on top—it brightens everything up and makes the salad look extra festive, especially if you’re serving for guests.

Side Dishes

This salad is a fantastic side to grilled chicken or salmon. I’ve also paired it with warm flatbreads or pita for a light but satisfying meal that never feels heavy.

Creative Ways to Present

For holidays or special dinners, I’ve served this salad layered in a glass trifle bowl so you can see all the colorful layers of greens, pomegranate, walnuts, and halloumi. It makes an eye-catching centerpiece and the dressing keeps everything glossy and appealing.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), keep the salad undressed in an airtight container and refrigerate for up to two days. Store the halloumi and walnuts separately to maintain their crispness.

Freezing

I don’t recommend freezing this salad because the fresh greens and pomegranate won’t thaw well, and halloumi loses its texture. It’s best enjoyed fresh for that perfect combination of crunch and juiciness.

Reheating

If you have leftover halloumi, you can gently reheat it in a skillet over low heat to regain warmth and slight crispness before adding it back to freshly tossed greens and dressing.

FAQs

Final Thoughts

This Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette Recipe has become one of my true favorites because it feels both special and approachable. Whether I’m prepping a quick lunch or entertaining friends, it never fails to impress and satisfy. I can’t wait for you to try it and see how its bright flavors and textures come together—let me know how it turns out for you!

Print