Halloumi & Spinach Salad with Pomegranate Dressing

Name: Halloumi & Spinach Salad with Pomegranate Dressing
Total time: 15 min
Yield: 2 people
Ingredients: 4 cup Spinach; 7 oz Halloumi Cheese; 1 cup Cherry Tomatoes; 0.5 medium Red Onion; 0.25 cup Walnuts; 3 tbsp Olive Oil; 2 tbsp Pomegranate Molasses; 0.25 tsp Salt; 0.25 tsp Black Pepper

Vegetarian • Gluten-FreeUnder 15 MinsHigh Protein • BalancedStovetopLunch • DinnerMediterranean

Easy

15minutes

645kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A vibrant Mediterranean-inspired salad featuring warm, golden-seared halloumi cheese, crisp spinach, and a sweet and tangy pomegranate molasses dressing.

Looking for a fresh, vibrant meal that hits every single flavor note? This Halloumi & Spinach Salad with Pomegranate Dressing is an absolute game-changer. The star of the show is the thick, golden slices of pan-seared halloumi cheese. If you have never had warm halloumi, you are in for a treat; it offers a slightly crispy, savory crust with a perfectly chewy, squeaky center that pairs flawlessly with fresh greens. Surrounding the cheese is a generous bed of tender baby spinach, juicy burst-in-your-mouth cherry tomatoes, and thinly sliced red onions for a sharp bite. What truly ties this Halloumi & Spinach Salad with Pomegranate Dressing together, however, is the dressing. Using rich, syrupy pomegranate molasses mixed with high-quality olive oil creates a vinaigrette that is intensely sweet, tart, and deeply fruity, cutting right through the richness of the cheese. A sprinkle of toasted walnuts adds an earthy crunch that transforms this from a simple side into a satisfying, balanced main course. When preparing this Halloumi & Spinach Salad with Pomegranate Dressing, the key is timing. You want to sear the cheese just before sitting down to eat, so it remains warm and soft. Dress the crisp vegetables at the very last moment to keep the spinach from wilting. Fast, fresh, and bursting with Mediterranean-inspired flavors, this is a beautiful way to enjoy your highly perishable vegetables!

Ingredients

100 g Spinach (about 4 cups loosely packed)
200 g Halloumi Cheese (1 standard block)
150 g Cherry Tomatoes (about 1 cup)
0.5 medium Red Onion (thinly sliced)
30 g Walnuts (about ¼ cup chopped)
3 tbsp Olive Oil
2 tbsp Pomegranate Molasses
0.25 tsp Salt
0.25 tsp Black Pepper

Instructions

1
In a small bowl, whisk together the olive oil, pomegranate molasses, salt, and black pepper until well combined.
2
Wash and dry the spinach, halve the cherry tomatoes, and thinly slice the red onion. Place them all into a large serving bowl.
3
Cut the halloumi cheese into slices about 1cm thick. Pat them dry with a paper towel to ensure a good sear.
4
Heat a dry skillet over medium-high heat. Add the walnuts and toast them for 2-3 minutes until fragrant, then remove and set aside.
5
In the same skillet, place the halloumi cheese slices. Sear for 1-2 minutes per side until deeply golden brown and crusty. Remove from heat immediately.
6
Drizzle the prepared dressing over the spinach, cherry tomatoes, and red onion, tossing gently to coat.
7
Top the salad with the warm halloumi cheese and toasted walnuts. Serve immediately while the cheese is soft.

Chef's Tips

•Always sear halloumi right before serving. If it sits too long, it will lose its soft, gooey texture and become rubbery.
•Ensure your skillet is fully preheated before adding the cheese to get a nice brown crust without melting the inside completely.
•If the pomegranate dressing is too thick to drizzle, you can whisk in a tiny splash of water to thin it out.