Description
A vibrant and refreshing Pomegranate Greens Salad featuring crunchy honey-cinnamon roasted walnuts, golden pan-fried halloumi croutons, and a zesty spiced orange vinaigrette that perfectly balances sweet and savory flavors.
Ingredients
Scale
Roasted Walnuts
- ¾ cup raw walnuts
- 2 to 3 tablespoons honey
- ¼ teaspoon cinnamon
- Sea salt, for sprinkling
Halloumi Croutons
- 1 (8 ounce) block halloumi cheese, sliced
- 1 to 2 teaspoons olive oil
Salad
- 8 cups spring greens + arugula mix
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅔ cup pomegranate arils
Spiced Orange Vinaigrette
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly grated orange zest
- 1 shallot, diced
- 1 garlic clove, minced
- ¼ teaspoon allspice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup olive oil
Instructions
- Roast the Walnuts: Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a bowl, whisk honey and cinnamon together, then pour over walnuts and toss to coat evenly. Spread the walnuts on the baking sheet, sprinkle with sea salt, and roast for 10 to 15 minutes, tossing once or twice, until golden and fragrant. Let cool.
- Prepare the Halloumi Croutons: Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil. Pat the halloumi slices dry and add them to the skillet. Cook for 2 to 3 minutes per side until golden brown. Remove from heat, cut the slices in half to resemble croutons, and set aside.
- Toss the Greens: Place the spring greens and arugula mix in a large bowl. Season with salt and pepper and toss gently to combine.
- Assemble the Salad: Add the cooled roasted walnuts, pomegranate arils, and halloumi croutons to the greens.
- Make the Spiced Orange Vinaigrette: In a bowl, whisk together orange juice, red wine vinegar, honey, Dijon mustard, orange zest, diced shallot, minced garlic, allspice, salt, and pepper. Gradually whisk in olive oil until the dressing emulsifies.
- Dress and Serve: Drizzle the salad with the prepared vinaigrette and toss lightly to coat. Serve immediately for the best flavor and texture.
Notes
- The walnuts can be roasted a day ahead and stored in an airtight container.
- Halloumi croutons are best served fresh for optimal texture and warmth.
- The spiced orange vinaigrette keeps well refrigerated for up to 3 days – whisk again before serving.
- You can adjust the amount of honey in the dressing and walnuts for your preferred sweetness.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 370
- Sugar: 12g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
