Warm Halloumi Salad with Apples and Pecans

Why You’ll Love This Recipe

This salad balances textures and flavors effortlessly. Warm, salty halloumi provides a satisfying richness, while apples add crisp sweetness and pecans bring a toasty crunch. Dried cranberries give a subtle tang, and the balsamic vinaigrette ties everything together with a slightly sweet and acidic note. It’s a salad that feels both indulgent and wholesome, perfect for weeknight dinners or holiday gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz block halloumi cheese
• 1 cup raw pecans
• 1 ½ tablespoons olive oil, divided
• 1 ½ tablespoons balsamic vinegar
• ¾ teaspoon finely minced shallot
• Pinch of salt and pepper
• 3 cups packed salad greens
• 1 large Honeycrisp apple, cored and chopped into ½” pieces
• ½ cup dried cranberries

Directions

1. Preheat a skillet over medium heat.
2. Slice halloumi into ½-inch thick pieces. Add ½ tablespoon olive oil to the skillet and cook halloumi for 2–3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, toast pecans for 3–4 minutes, stirring occasionally, until fragrant. Remove from heat.
4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, minced shallot, salt, and pepper. Adjust seasoning to taste.
5. In a large salad bowl, combine salad greens, chopped apples, dried cranberries, toasted pecans, and halloumi slices.
6. Drizzle with the balsamic shallot vinaigrette just before serving and toss gently to combine.

Servings and Timing

Serves: 2–4 people
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Swap Honeycrisp apples for Fuji or Gala for a different sweetness profile.
• Add roasted butternut squash for a heartier salad.
• Sprinkle with pomegranate seeds for a festive touch.
• For a vegan version, replace halloumi with firm tofu and skip the balsamic vinegar or use a vegan alternative.

Storage/Reheating

Best served fresh, but you can store leftover salad components separately in the fridge for up to 2 days. Reheat halloumi gently in a skillet or oven before assembling the salad. Keep vinaigrette separate until ready to serve.

FAQs

Can I prepare the vinaigrette ahead of time?

Yes, it can be made up to 3 days in advance and stored in the fridge. Shake well before using.

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds make excellent substitutes.

Is it okay to use a different cheese?

Yes, halloumi is ideal for frying, but paneer or firm mozzarella can work in a pinch.

Can I make this salad vegan?

Yes, replace halloumi with firm tofu and use a plant-based balsamic dressing.

Can I add protein to make it a main dish?

Grilled chicken, salmon, or roasted chickpeas pair beautifully.

How do I keep apples from browning?

Toss apple pieces with a teaspoon of lemon juice before adding them to the salad.

Can I make this salad ahead of time?

Yes, store ingredients separately and assemble just before serving to maintain freshness.

Can I double the recipe for a larger group?

Yes, just toast halloumi and pecans in batches to ensure even cooking.

Conclusion

Warm Halloumi Salad with Apples and Pecans is a delightful combination of textures and flavors. With salty, golden halloumi, crisp apples, crunchy pecans, and sweet cranberries, it’s a salad that feels both fresh and indulgent. Perfect as a light main or a standout side, this recipe is one you’ll return to again and again.

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