Hot Honey Halloumi Salad with Pomegranate
I love making Hot Honey Halloumi Salad with Pomegranate in the Fall. At that time, the ruby-jeweled seeds are at their peak. You can make this grilled halloumi cheese salad with my easy homemade hot honey or purchase your favorite store-bought version.
What is Hot Honey Halloumi Salad?
Hot Honey Halloumi Salad is a warm, savory-sweet salad made with grilled halloumi cheese glazed in hot honey, tossed over fresh greens, avocado, and pomegranate seeds. Halloumi is a semi-hard cheese from Cyprus. It’s made from goat, sheep, and cow’s milk, which has a salty, tangy, briny taste that is high in protein. When heated, halloumi retains its shape without melting, making it perfect for salads and grilling.
Is Halloumi Healthy?
Yes, halloumi is high in protein; about 6 to 7 grams per ounce, nearly double that found in cottage cheese. Paired with fresh greens and pomegranate seeds, this Hot Honey Halloumi Salad becomes a balanced, flavor-filled meal that’s both satisfying and nourishing.
Why You’ll Love This Recipe
- Balanced Flavor: The salty, briny bite of grilled halloumi is balanced by the sweet and spice of the hot honey and fresh bursts of pomegranate.
- High Protein and Filling: With about 12 to 14 grams of protein per serving, the salad is hearty enough to be a meal on its own.
- Seasonal and Festive: Make this dish in the fall and winter months, when pomegranates are at their peak: as a result, it’s a perfect side for a holiday dinner.
- Quick and Easy: Ready in under 30 minutes with simple ingredients and one pan.
I first tried Halloumi at a local Toronto favorite, Fat Pasha. This Middle Eastern-inspired spot served the cheese tucked into a massive head of roasted cauliflower, cut into quarters and oozing flavor. That salty, briny, and chewy texture made me a halloumi addict, which I’ve been finding ways to enjoy ever since.
Table of Contents
Ingredients
- Hot honey: Adds a sweet-spicy kick, perfect brushed over grilled halloumi.
- Lemon juice & Apple cider vinegar: Bring bright acidity and balance the rich cheese.
- Dijon mustard: Tangy depth that brings sharp flavor to the vinaigrette.
- English cucumber & Cherry Tomatoes: Refreshing and juicy, they provide contrast to the briny cheese.
- Red onion: Thinly sliced for color and bite.
- Avocado: Adds a creaminess to the salad.
- Pomegranate seeds: Ruby-red jewels that add tart crunch and visual appeal.
- Halloumi cheese: chewy, salty, and briny. It holds its shape during grilling, making it the perfect cheese in this hot honey halloumi recipe.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
Substitutions & Variations
- In the summer, make a refreshing watermelon halloumi salad by swapping out the pomegranate seeds. Alternatively, in cooler months, try it as a sweet potato halloumi salad with the addition of roasted sweet potatoes.
- Olives for a Greek twist: Add Kalamata or green olives along with cucumbers, tomatoes, and red onion to turn this into a Greek halloumi salad.
- Protein boost: For a heartier option, add grilled chicken breast to create a filling halloumi chicken salad. The combination of juicy chicken and chewy halloumi makes this variation perfect for weeknight dinners.
- Swap the greens: Make a kale halloumi salad by swapping the mixed greens for baby kale leaves, or try arugula for a more peppery taste.
How to Make Hot Honey Halloumi Salad
1. Whisk together the hot honey, lemon juice, vinegar, Dijon, garlic, salt, and olive oil until emulsified.
2. Layer mixed greens, cucumber, tomatoes, red onion, avocado, and pomegranate seeds in a large bowl to build the base of the halloumi cheese salad.
3. Grill halloumi in an oiled pan until golden brown on both sides. Then, brush the hot honey glaze over the grilled halloumi.
4. Brush the hot honey glaze over the grilled halloumi
5. Pour the homemade dressing over the salad just before serving for maximum freshness.
6. Top with warm halloumi, extra pomegranate seeds, and serve immediately.
★ Expert Tips
- Serve warm: Grilled halloumi is best eaten right away; the texture turns rubbery if it sits too long. For the perfect texture, arrange the salad ingredients first, and then top with hot honey-grilled halloumi just before serving.
- Adjust for smaller servings: Only cook as many slices as you need. If you’re making this halloumi salad for two (or just yourself), keep the remaining uncooked cheese in an airtight container in the refrigerator for up to 1 week.
- Prevent sticking: Halloumi can stick to the pan, even a non-stick one… (yes, it happened to me). To prevent tearing, brush each slice with olive oil before grilling (in addition to oiling the pan), and gently nudge with a spatula while cooking to stop it from sticking.
- Halloumi cheese is delicate: Use silicone tongs or a soft silicone flipper for the halloumi, so the slices don’t tear or break.
- Make it a meal: Serve this as a main dish with cooked chicken breast or pair it with grains like quinoa.
Hot Honey Halloumi Salad FAQs
Trying to get more protein in your diet? Salads with halloumi cheese are the answer! Halloumi contains about 6 to 7 grams of protein per ounce (for comparison, cottage cheese has only 3.5 to 4 grams). That adds up to 12 to 14 grams of protein per serving in this halloumi cheese salad. On the other hand, halloumi is naturally higher in sodium. To keep things balanced, I recommend only using the suggested ½ teaspoon salt in the dressing. Even so, the payoff is worth it: when paired with fresh greens and vitamin-rich pomegranate seeds, this salad becomes a flavorful, high-protein meal that’s both satisfying and nourishing.
Yes, but it’s best enjoyed when grilled, baked, or fried for optimal texture.
It is best to eat the grilled halloumi with honey when it’s still warm, as the texture becomes rubbery if eaten later on, so only cook as many halloumi slices as you need. if you are making this halloumi salad for just two people, place any uncooked halloumi in an airtight container in the refrigerator for up to 4 to 5 days.
Hot Honey Halloumi Salad with Pomegranate
Ingredients
For the dressing:
- 2 tablespoons hot honey
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- ½ teaspoon salt
- 4 tablespoons olive oil
For the salad:
- 6 ounces mixed greens
- 1 English cucumber diced (about 305g)
- 1 pint cherry tomatoes halved
- 1/4 Red onion 70g, thinly sliced
- 1 avocado sliced
- 4- ounce container 1 cup pomegranate seeds, divided
- 2 tablespoons olive oil
- 8- ounce package halloumi cheese cut into 8 slices
Equipment
Instructions
- In a mixing bowl, whisk together the lemon juice, hot honey, apple cider vinegar, Dijon mustard, garlic, salt, and olive oil until emulsified. Set aside.
- In a large serving bowl, layer the mixed greens, cucumber, tomatoes, and sliced onion. Sprinkle about ¾ cup of the pomegranate seeds over the top and set aside.
- Heat a grill pan over medium-high heat. Add 2 tablespoons of olive oil and brush it into the grooves so the surface is fully coated. Once hot, place the halloumi slices in the pan and brush the tops with a bit of olive oil to prevent sticking when flipped.
- Cook the halloumi for 3 to 4 minutes per side. Gently lift a corner to make sure they are golden brown. Flip the slices of halloumi and continue cooking for an additional 3 to 4 minutes.
- Reduce the heat and brush the hot honey glaze over both sides of the grilled halloumi slices. Cooking for 1 minute on each side.
- Give the dressing a quick stir and pour it over the salad. Top with the warm grilled halloumi, avocado slices, and garnish with the remaining pomegranate seeds, if desired.
- Serve immediately, with an extra drizzle of hot honey.
Notes
Nutrition
I love the combination of spice and sweetness in the hot honey paired with the salty halloumi. I think you’ll love it too!