Spinach and Pomegranate Salad with Halloumi
A vibrant salad with fresh spinach, juicy pomegranate seeds, roasted beets, crunchy walnuts, and golden pan-fried halloumi, all tossed in a simple olive oil dressing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 5 cups baby spinach
- 8 oz halloumi cheese
- 1 cup cooked beets
- ½ cup pomegranate seeds
- ¼ cup walnuts
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
Instructions
- 1
Slice the 8 oz halloumi into 1/2-inch thick pieces. Pat dry with paper towels to help them brown.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the halloumi slices in a single layer and cook until golden brown, about 2-3 minutes per side. Transfer to a plate.
- 3
In a large bowl, whisk together the remaining 2 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp salt. Add the 5 cups spinach and toss to coat.
- 4
Add the 1 cup cooked beets (diced), 1/2 cup pomegranate seeds, and 1/4 cup walnuts to the bowl. Toss gently to combine.
- 5
Top the salad with the warm halloumi slices and serve immediately.
Tools you’ll need
- large skillet
- large bowl
- whisk
- knife
- cutting board
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