Ingredients
The following ingredients have 4 Servings
- ¾ cup raw walnuts
- 2 to 3 tablespoons honey
- ¼ teaspoon cinnamon
- 1 (8 ounce) block halloumi cheese, (sliced)
- 1 to 2 teaspoons olive oil
- 8 cups spring greens + arugula mix
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅔ cup pomegranate arils
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon freshly grated orange zest
- 1 shallot diced
- 1 garlic clove minced
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instruction
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the walnuts in a bowl. Whisk together the honey and cinnamon and pour it over the walnuts, tossing multiple times to coat each one. Spread the walnuts on the baking sheet and sprinkle with sea salt. Roast for 10 to 15 minutes, tossing once or twice, until fragrant and golden. Remove the walnuts from the oven and let them cool.
- While the walnuts are roasting, make the halloumi. Heat a nonstick skillet over medium-high heat. Pat the halloumi dry with a paper towel. Add a drizzle of olive oil to the skillet. Add the halloumi and cook until golden brown on each side, about 2 to 3 minutes per side. Remove the halloumi and place it on a plate. I like to cut the halloumi slices in half so they resemble croutons! If you want the halloumi to be warm when serving, you can assemble the salad first!
- Place the greens in a large bowl and toss with the salt and pepper. Add on the pomegranate seeds, walnuts and halloumi. Drizzle with the orange dressing and serve.
