Print

Pomegranate Spinach Salad with Halloumi and Orange-Basil Vinaigrette

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and refreshing salad featuring baby spinach, crispy halloumi, and a tangy orange-basil vinaigrette, perfect as a side or a light main course.

Ingredients

Scale
  • 150 g baby spinach leaves (5 oz)
  • 200 g halloumi cheese, sliced into 1 cm strips
  • 1 tablespoon olive oil (15 ml)
  • 100 g pomegranate seeds (3/4 cup)
  • 1 small red onion, thinly sliced (80 g)
  • 60 g walnuts, toasted and chopped (1/2 cup)
  • Juice of 1 orange (60 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon white wine vinegar (15 ml)
  • 1 teaspoon Dijon mustard (5 g)
  • 1 tablespoon honey (15 ml)
  • 1 tablespoon fresh basil, finely chopped (4 g)
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Sear halloumi slices for 1–2 minutes per side until golden and crisp. Set aside.
  2. In a small jar, whisk together orange juice, olive oil, vinegar, Dijon mustard, honey, basil, salt, and pepper until emulsified.
  3. Assemble the salad by layering spinach, pomegranate seeds, onion, and walnuts.
  4. Top with crispy halloumi. Drizzle generously with orange-basil vinaigrette and serve immediately.

Notes

Use fresh ingredients for the best flavor. Adjust the sweetness of the dressing by adding more or less honey. For vegan options, substitute halloumi with grilled tofu or avocado, and use maple syrup instead of honey.

Nutrition

Find it online: https://recipesunfolded.com/pomegranate-spinach-salad-halloumi-orange-basil-dressing/

×