Pomegranate Salad with Halloumi Croutons
Pomegranate Salad with Halloumi Croutons
Salads
Ingredients
- ¾ cup raw walnuts
- 2 to 3 tablespoons Iron Fish honey
- ¼ teaspoon cinnamon
- 1 (8 ounces) block of halloumi cheese, sliced
- 1 to 2 teaspoons of Fustini's Blood Orange 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 Fustini's Vinoso red wine vinegar
- 1 1/2 tablespoons Iron Fish 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 Fustini's Blood Orange olive oil
Directions
- 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 4-6 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!
- 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.
- Whisk together the orange juice, vinegar, honey, mustard, orange zest, shallot, garlic, allspice, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!
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