Description
Pomegranate Spinach Salad with Halloumi
This vibrant salad is the perfect side dish for any occasion. The combination of sweet pomegranate seeds, creamy avocado, and crispy pan-fried halloumi creates a beautiful mix of flavors and textures. This salad brings a Mediterranean twist to your table, packed with nutrients and ready in under 30 minutes. Enjoy it for a cozy family dinner or serve it as a stunning side at your next gathering!
1 pomegranate (1 cup seeds)
4 cups baby spinach
1/2 English cucumber, sliced
1 medium avocado, cubed
200g halloumi cheese, sliced
1/2 cup pecans
Salt + pepper
Balsamic Vinaigrette:
1/4 cup olive oil
2 tbsp balsamic vinegar
Juice of 1/2 lemon
1 tsp garlic powder
1 tsp honey
Directions:
1. Pan-fry halloumi until golden.
2. Combine spinach, cucumber, avocado, pomegranate, pecans, and halloumi.
3. Mix dressing ingredients, pour, toss, and enjoy!
Prep Time: 20 mins
Kcal: 250
Step-by-Step Guide
1. Prepare the Pomegranate: Cut the pomegranate in half and hold it seed-side down over a bowl. Firmly tap the back with a wooden spoon to release all the arils (seeds).
2. Cook the Halloumi: Pat the halloumi slices dry with a paper towel. Heat a non-stick pan over medium-high heat. Add the halloumi slices and cook for 2-3 minutes per side until golden brown and crispy. Set aside to cool slightly, then cut into bite-sized pieces.
3. Assemble the Salad Base: In a large serving bowl, add the baby spinach. Top with the sliced cucumber, cubed avocado, pomegranate arils, and pecans.
4. Make the Dressing: In a small jar or bowl, combine the olive oil, balsamic vinegar, fresh lemon juice, garlic powder, honey, and a pinch of salt and pepper. Seal the jar and shake vigorously, or whisk until fully emulsified.
5. Combine and Serve: Add the warm halloumi pieces to the salad. Drizzle the dressing over the top just before serving and toss gently to combine, ensuring all ingredients are lightly coated.
Serving Suggestions
This salad is versatile. Serve it as a hearty vegetarian main course for two, or as a vibrant side dish for four alongside grilled chicken, fish, or lamb. For a complete meal, add a side of crusty bread to soak up the delicious dressing. It’s perfect for picnics and potlucks if you pack the dressing separately and toss on-site to keep the spinach crisp.
How-to Summary
Seed a pomegranate, pan-fry halloumi until golden, and combine with fresh spinach, cucumber, avocado, and pecans. Whisk together a simple balsamic vinaigrette, drizzle over the salad, toss, and serve immediately for the best texture and flavor.
Frequently Asked Questions
Can I make this salad ahead of time? You can prep components separately. Store the dressing, chopped veggies, and fried halloumi in airtight containers in the fridge for up to a day. Assemble and dress just before serving to prevent sogginess.
What can I substitute for halloumi? For a similar salty, fry-able cheese, try paneer. For a dairy-free option, seasoned and pan-fried extra-firm tofu works well, though the flavor profile will change.
How do I prevent the avocado from browning? Toss the cubed avocado in a little of the lemon juice from the dressing recipe before adding it to the salad. The citric acid significantly slows oxidation.
Is there a substitute for pecans? Absolutely. Walnuts, almonds, or pumpkin seeds (pepitas) are excellent alternatives for crunch and healthy fats.
Can I use a different dressing? Yes. A simple lemon-tahini dressing or a maple-dijon vinaigrette would also complement the sweet and savory flavors beautifully.
Common Mistakes to Avoid
- Adding the dressing too early, which wilts the spinach.
- Overcrowding the pan when frying halloumi, which steams it instead of creating a crispy crust.
- Using halloumi straight from the fridge; letting it come closer to room temperature helps it cook more evenly.
- Forgetting to taste and season the dressing. Always adjust honey, salt, or lemon to your preference.
Conclusion
This Pomegranate Spinach Salad with Halloumi is more than just a side dish; it’s a celebration of textures and flavors that comes together with minimal effort. The crispy, salty cheese paired with sweet pomegranate and a tangy vinaigrette creates a truly memorable dish. Perfect for both quick weeknight meals and impressive entertaining, this salad is a nutritious, delicious, and visually stunning addition to any menu.