This Honeycrisp and Halloumi Salad is show-stopping fall perfection. Featuring honey-thyme glazed halloumi, crisp apple slices, kale, and farro tossed in a creamy cider dressing, it’s fresh, festive, and guaranteed to wow your table.

Why You’ll Love this Halloumi Salad

• A true fall centerpiece: The crisp apple slices, jewel-tone pomegranate arils, and golden halloumi make this salad as stunning to serve as it is tasty to eat.
• Beautiful balance of flavors: The sweetness of the honey combined with tangy notes of cider, toasted pecans, and nutty farro create the ultimate flavor and texture contrast.
• Hearty yet fresh: The hearty greens and grains make it feel filling enough for a meal, yet the fresh fruits keep it light and refreshing.
• Holiday-worthy: This halloumi salad is beautifully elegant and colorful, making it an impressive holiday side dish option.

Whether you’re entertaining this season or simply looking for new ways to enjoy your veggies, this salad is a must-try.

Here, the cheese pairs beautifully with kale, farro, and a creamy cider dressing.

I also like to add in pickled shallots and pomegranate arils for a pop of bright, zippy flavor.

Fresh apple slices are also a must for sweetness and extra crunch.

If you love show-stopping salads like this, also check out my Cacio e Pepe-inspired Kale and Fennel Caesar Salad.

The Ingredients

• Halloumi: Pan-searing the halloumi turns it golden brown and irresistibly delicious. I suggest slicing the halloumi into 1/3-inch thick slices for optimal searing. Halloumi is also the star ingredient in these Halloumi Tacos.
• Honey: A little sweetness helps balance the acidity in the dressing and marinade. Alternatively, you can use maple syrup.
• Lemon Juice: For a pop of brightness and acidity.
• Thyme: Fresh thyme adds a rustic, earthy touch to the halloumi.
• Farro: A nutty, chewy ancient grain that gives the salad satisfying texture and makes it filling enough for a meal. Alternatively, you can use quinoa or bulgur.
• Kale: Using a sturdy green creates a hearty base for the salad. Be sure to massage some of the dressing into the kale leaves, which helps them soften and become slightly less bitter.
• Apple: Honeycrisp apples are sweet, crisp, and juicy–perfect for pairing with salty halloumi cheese.
• Pecans: Toasted for extra crunch and warmth, they complement both the apple and halloumi cheese.
• Shallots: Pickling the shallots provides a pop of tangy brightness that cuts through the richness of the cheese and dressing. You can pickle the shallots yourself or buy a jar of them, if available.
• Pomegranate: Jewel-like bursts of juicy sweetness that adds festive flair.
• Olive Oil: For cooking the halloumi and adding richness to the dressing.
• Apple Cider Vinegar: The ideal vinegar for creating an autumn-inspired dressing. Alternatively, you can use white wine vinegar or sherry vinegar.
• Dijon Mustard: Adds extra sharpness to the dressing.
• Mayo or Yogurt: A little creaminess really helps round out the dressing.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Cook farro according to package instructions under tender. Drain and set aside to slightly cool.

Step 2: Prepare halloumi by combining honey, lemon juice, thyme, and a pinch of chili flakes.

Step 3: Cook halloumi by heating olive oil in a large skillet over medium-high. Add halloumi slices and cook until golden, about 2 minutes.

Step 4: Add honey-thyme mixture. Spoon over halloumi slices and allow them to caramelize. Transfer halloumi to a plate and season with a pinch of salt.

Step 5: Prepare dressing by combining all ingredients in a glass jar or bowl. Whisk or shake until smooth.

Step 6: Massage kale with half of the dressing until tender.

Step 7: Add farro and pecans, along with a pinch of salt and black pepper; toss to combine.

Step 8: Empty kale mixture onto a platter. Top with apple slices, halloumi cheese, pickled shallots, and pomegranate arils.

Step 9: Drizzle remaining dressing over halloumi salad and serve.

Substitutions and Variations

• Greens: If you prefer a more delicate lettuce base, swap the kale for mixed greens, arugula, or baby kale.
• Grains: For a gluten free or quicker-cooking option, try using quinoa, brown rice, or barley.
• Cheese: If you can’t find halloumi, the closest match is paneer. If you wish to skip the grilled cheese all together, crumble feta or goat cheese over the salad once dressed.
• Nuts: To make this salad nut-free but still enjoy the crunch, use pepitas instead of pecans.
• Fruit: In place of Honeycrisp apple, Pink Lady, Fuji, or even red pears will work beautifully.
• Dressing: In place of the cider dressing, a simple balsamic vinaigrette works great here.

Make-Ahead and Storage Tips

• Make-Ahead: Since there are multiple components to this halloumi salad, I suggest prepping a few of them ahead. You can cook the farro and massage the kale up to 1 day ahead. Additionally, you can pickle the shallots and mix the dressing up to 5 days ahead. Refrigerate components separately until ready to assemble.
• Store: Place leftover salad in an airtight container and refrigerate for 2 days. For the best texture, store the halloumi separately and rewarm in a skillet before placing back on the salad. (Avoid microwaving, as it softens the texture.) Enjoy leftover salad chilled or closer to room temperature.

More Holiday-Worthy Salads

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Roasted Broccoli Salad with Miso-Caesar Dressing

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Arugula and Persimmon Salad

If you try this halloumi salad, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.