Hot Honey Halloumi Salad with Pomegranate

Hot Honey Halloumi Salad with Pomegranate combines warm, golden grilled halloumi cheese with a drizzle of spicy-sweet hot honey, fresh greens, creamy avocado, and tart pomegranate seeds. A high-protein salad that comes together in under 30 minutes.

*Quick Note Before You Dive In: This recipe card keeps it simple, but if you want to see how to swap ingredients, save time, and still get bold flavors, scroll back up! The post walks you through all the variations so dinner never feels boring.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad, Side Dish

Cuisine American, Middle Eastern

Servings

Calories 548 kcal

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
¼ 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

Non-Stick Grill Pan

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:

You can purchase store-bought hot honey, or try my easy homemade hot honey.

Halloumi is best enjoyed while still warm. Uncooked slices can be stored in an airtight container in the fridge for up to 5 days.

Serve as a light dinner with crusty bread, or pair with quinoa to make it heartier. For extra protein, add grilled chicken.

Vegetarian and gluten-free when served as written.

Brush halloumi slices with oil before grilling to prevent sticking.

Nutrition

Serving: 230gCalories: 548kcalCarbohydrates: 29gProtein: 16gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gSodium: 1030mgPotassium: 788mgFiber: 6gSugar: 18gVitamin A: 1216IUVitamin C: 51mgCalcium: 613mgIron: 2mg

Keyword fall recipe, grilled cheese salad, hot honey, middle eastern flavors, pomegranate, pomegranate salad, protein packed, quick dinner, under 30 minutes

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