Description
A refreshing and vibrant Pomegranate Greens Salad featuring crunchy roasted walnuts, golden halloumi croutons, and a zesty spiced orange vinaigrette that perfectly balances sweetness and tang.
Ingredients
Scale
Walnuts and Coating
- 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 Greens and Toppings
- 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
- Preheat and prepare walnuts: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together honey and cinnamon until combined. Add the walnuts and toss thoroughly to coat each nut evenly. Spread the coated walnuts on the lined baking sheet, sprinkle lightly with sea salt, and roast in the oven.
- Roast walnuts until fragrant: Roast the walnuts for 10 to 15 minutes, tossing once or twice during baking, until they are golden brown and emit a fragrant aroma. Remove from oven and let them cool at room temperature.
- Cook halloumi croutons: While the walnuts roast, heat a nonstick skillet over medium-high heat. Pat the halloumi slices dry with a paper towel to remove excess moisture. Add 1 to 2 teaspoons of olive oil to the skillet and arrange the halloumi slices in the hot pan.
- Sear halloumi slices: Cook the halloumi for about 2 to 3 minutes on each side until golden brown and crispy. Once cooked, remove the slices from the skillet and cut each slice in half to resemble croutons. Keep them warm if desired.
- Prepare the spiced orange vinaigrette: In a medium bowl, whisk together freshly squeezed orange juice, red wine vinegar, honey, Dijon mustard, orange zest, diced shallot, minced garlic, allspice, salt, and pepper until well combined.
- Emulsify the dressing: Slowly drizzle in the olive oil while whisking vigorously to create a smooth, emulsified vinaigrette. Refrigerate if not using immediately to keep flavors fresh.
- Toss the salad greens: In a large salad bowl, combine spring greens and arugula, then season with salt and pepper. Toss gently to distribute the seasoning evenly.
- Add roasted walnuts and toppings: Sprinkle the cooled roasted walnuts, juicy pomegranate arils, and crispy halloumi croutons over the greens without mixing them in yet.
- Dress and serve: Just before serving, drizzle the spiced orange vinaigrette over the salad. Toss lightly to coat all the ingredients evenly, then serve immediately to enjoy the best texture and flavors.
Notes
- Make sure to pat dry the halloumi slices to prevent splattering and to achieve a crispier crust.
- Roast the walnuts until just golden to prevent burning and bitterness.
- Prepare the vinaigrette ahead of time and refrigerate to let flavors meld, but add it to the salad just before serving to keep the greens crisp.
- For a nuttier flavor, you can substitute walnuts with pecans or almonds if preferred.
- This salad pairs wonderfully with grilled chicken or fish for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
