Warm Halloumi & Pomegranate Spinach Salad

Name: Warm Halloumi & Pomegranate Spinach Salad
Total time: 15 min
Yield: 2 people
Ingredients: 4 cup Spinach; 7 oz Halloumi Cheese; 1 cup Cherry Tomatoes; 1 cup Red Cabbage; 0.25 cup Radish; 1 medium Red Bell Pepper; 0.25 cup Walnuts; 3 tbsp Olive Oil; 1 tbsp Balsamic Vinegar; 1 tbsp Pomegranate Molasses; 1 tsp Zaatar; 1 pinch Salt; 1 pinch Black Pepper

Vegetarian • Gluten-FreeUnder 30 MinsBalancedLunch • DinnerMediterranean • Lebanese/Arabic

Easy

15minutes

580kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A vibrant, crunchy salad featuring pan-seared halloumi over fresh spinach and crisp vegetables, tossed in a sweet-tart pomegranate molasses dressing.

If you are craving a lunch or dinner that feels refreshing yet incredibly satisfying, this Warm Halloumi & Pomegranate Spinach Salad is exactly what you need. Halloumi cheese is the undisputed star of Mediterranean salads; its unique high melting point allows it to be pan-seared to a beautiful golden brown while remaining delightfully chewy on the inside. By placing the hot, crispy cheese over a bed of crisp greens, you create an irresistible contrast of temperatures and textures that elevates the entire dish. In this Warm Halloumi & Pomegranate Spinach Salad, we are utilizing a generous base of fresh spinach, crunchy red cabbage, and snappy radishes—perfect for clearing out those highly perishable vegetables from your fridge. The earthy, savory notes of the seared halloumi are balanced by a deeply flavorful dressing made from rich olive oil, aged balsamic vinegar, and the star ingredient: tart, sticky pomegranate molasses. A sprinkle of aromatic zaatar adds that signature Middle Eastern flair, while toasted walnuts offer an essential buttery crunch. This vibrant salad is highly customizable, but sticking to this combination ensures every forkful has the perfect ratio of salty, sweet, tangy, and crunchy. It takes less than 20 minutes to pull together, making it an ideal balanced meal for busy weekdays or a beautiful side dish for a dinner party. Trust us, once you try this incredible Warm Halloumi & Pomegranate Spinach Salad, it will secure a permanent spot in your weekly rotation!

Ingredients

100 g Spinach (about 4 cups loosely packed)
200 g Halloumi Cheese (1 standard block)
150 g Cherry Tomatoes (about 1 cup)
100 g Red Cabbage (about 1 cup shredded)
50 g Radish (about 3 radishes)
1 medium Red Bell Pepper
30 g Walnuts (about ¼ cup)
3 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tbsp Pomegranate Molasses
1 tsp Zaatar
1 pinch Salt
1 pinch Black Pepper

Instructions

1
In a small mixing bowl, whisk together the olive oil, balsamic vinegar, pomegranate molasses, zaatar, salt, and black pepper until well combined.
2
Wash and dry the spinach leaves. Shred the red cabbage, thinly slice the radish and red bell pepper, and halve the cherry tomatoes.
3
Place the spinach, red cabbage, radish, red bell pepper, and cherry tomatoes in a large serving bowl. Roughly chop the walnuts and sprinkle them over the top.
4
Slice the halloumi cheese into thick slabs (about ½-inch or 1cm thick).
5
Heat a dry non-stick skillet over medium heat. Place the halloumi cheese slices in the hot pan and cook for about 1 to 2 minutes per side, until deeply golden brown and crusty.
6
Immediately transfer the warm halloumi cheese over the prepared salad.
7
Drizzle the pomegranate-balsamic dressing generously over everything and serve immediately while the cheese is hot and soft.

Chef's Tips

•Halloumi firms up very quickly once it cools down, so be sure to fry the cheese as the very last step right before serving.
•If your skillet is not naturally non-stick, add a tiny drop of olive oil to prevent the cheese from catching.
•To make this a heartier meal, you can stir a cup of cooked brown lentils into the salad base before adding the cheese.

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