Honey Glazed Halloumi Salad with Kale and Farro
A showstopping salad featuring crispy honey-thyme glazed halloumi, nutty farro, massaged kale, Honeycrisp apples, toasted pecans, and pomegranate arils, all dressed in a creamy apple cider dressing.
Ingredients
- For the Salad:
- 3/4 cup dry farro
- 1 8-oz package halloumi cheese, drained
- 1-2 Tbsp extra-virgin olive oil for cooking
- 1 large bunch kale stems removed and chopped (about 8 oz)
- 1 large Honeycrisp apple thinly sliced
- 1/2 cup chopped pecans toasted
- 1/3 cup pickled shallots
- 1/2 cup pomegranate arils
- Kosher salt and black pepper to taste
- For the Honey-Thyme Glaze:
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- Small pinch chili flakes
- For the Creamy Cider Dressing:
- 1/3 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 2 Tbsp mayonnaise
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Cook the farro:
- Bring a medium saucepan of salted water to boil. Add farro and cook until tender, approximately 30 minutes. Drain well and set aside to cool slightly.
- Make the honey-thyme glaze:
- Whisk together honey, lemon juice, thyme leaves, and chili flakes in a small bowl. Set aside.
- Prepare the halloumi:
- Pat halloumi dry thoroughly with paper towels. Slice into 1/3-inch-thick pieces. Pat dry again.
- Sear the halloumi:
- Heat olive oil in a large skillet over medium-high heat. Add halloumi slices and cook undisturbed for 2 minutes until golden. Flip and immediately add the honey-thyme glaze. Spoon glaze over cheese and cook for 1 minute until caramelized. Transfer to a plate and season with salt.
- Prepare the dressing:
- Combine all dressing ingredients in a jar or bowl. Shake or whisk vigorously until smooth and emulsified.
- Massage the kale:
- Place chopped kale in a large bowl. Add half the dressing and massage with your hands for 30 seconds until softened and darker in color.
- Combine base ingredients:
- Add farro and pecans to the kale. Season with salt and pepper. Toss to combine thoroughly.
- Assemble the salad:
- Transfer kale mixture to a serving platter. Top with apple slices, halloumi pieces, pickled shallots, and pomegranate arils. Drizzle with remaining dressing.
- Serve immediately:
- Enjoy while the halloumi is warm for the best experience.
Notes
Quick Pickled Shallots:
Thinly slice 2 medium shallots. Combine with 2 Tbsp vinegar, 2 Tbsp water, and a pinch of salt. Let stand 20-30 minutes. Drain before using. Store refrigerated up to 1 week.
Substitutions: Grains: Quinoa (15 min cook time), brown rice, or barley
Cheese: Paneer or crumbled feta/goat cheese
Nuts: Pepitas (pumpkin seeds) for nut-free option
Apples: Pink Lady, Fuji, or firm pears
Greens: Baby kale, arugula, or spring mix Storage:
Refrigerate leftover salad in an airtight container up to 2 days. Store halloumi separately for best texture. Reheat halloumi in a skillet over medium heat (avoid microwaving). Dressing keeps refrigerated up to 5 days.
Make-Ahead:
Prepare dressing and pickled shallots up to 5 days ahead. Cook farro and prep kale 1 day ahead. Cook halloumi and slice apple just before serving.
Thinly slice 2 medium shallots. Combine with 2 Tbsp vinegar, 2 Tbsp water, and a pinch of salt. Let stand 20-30 minutes. Drain before using. Store refrigerated up to 1 week.
Substitutions: Grains: Quinoa (15 min cook time), brown rice, or barley
Cheese: Paneer or crumbled feta/goat cheese
Nuts: Pepitas (pumpkin seeds) for nut-free option
Apples: Pink Lady, Fuji, or firm pears
Greens: Baby kale, arugula, or spring mix Storage:
Refrigerate leftover salad in an airtight container up to 2 days. Store halloumi separately for best texture. Reheat halloumi in a skillet over medium heat (avoid microwaving). Dressing keeps refrigerated up to 5 days.
Make-Ahead:
Prepare dressing and pickled shallots up to 5 days ahead. Cook farro and prep kale 1 day ahead. Cook halloumi and slice apple just before serving.