Honeycrisp and Halloumi Salad

5 from 3 votes

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.

Prep Time25

Cook Time30

Total Time55

Course: Entree/Salad, Salad/Side Dish

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Medium saucepan
Large skillet
Mixing bowls

Ingredients

3/4 cup dry farro
2 Tbsp. honey
2 Tbsp. fresh lemon juice
1 tsp. fresh thyme leaves
Pinch of chili flakes
1 (8-oz.) pkg. halloumi cheese, drained
1 to 2 Tbsp. extra-virgin olive oil
1 large bunch kale, stems and ribs removed, coarsely chopped (~8 oz. chopped)
1 Honeycrisp apple, thinly sliced (about 1 1/2 cups sliced)
1/2 cup chopped pecans, toasted if desired*
1/3 cup pickled shallots* (from 2 medium shallots)
1/2 cup pomegranate arils
Kosher salt and black pepper to taste

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 farro according to package instructions in a medium saucepan until tender. (This should take about 30 minutes.) Drain and set aside to slightly cool.
Meanwhile, prepare Halloumi:
In a small bowl, combine honey, lemon juice, fresh thyme, and a pinch of chili flakes.
Pat halloumi dry with a paper towel and cut into thin slices (about 1/3-inch thick). Pat slices dry again with a paper towel.
Heat 1 to 2 Tbsp. olive oil in a large skillet over medium-high heat. Add halloumi slices and cook, undisturbed, until golden, about 2 minutes. Flip, and add honey-thyme mixture. Spoon the mixture over halloumi slices and allow them to caramelize for 1 minute. Transfer halloumi to a plate and season with a pinch of salt. Pour any remaining glaze in pan overtop.
Prepare Creamy Cider Dressing:
Combine all dressing ingredients in a large liquid measuring cup or medium size bowl. Whisk until smooth.
Assemble salad:
Place kale in a large mixing bowl and add half of the dressing. Use your hands to massage the dressing into kale leaves for about 30 seconds to soften. Add farro, pecans, and a pinch of salt and black pepper; toss to combine.
Empty kale mixture onto a platter. Top with apple slices, slices of halloumi cheese, pickled shallots, and pomegranate arils. (If desired, garnish with extra fresh thyme leaves, too.) Drizzle remaining dressing overtop and serve.

Notes

Pickled shallots: If you can't find jarred pickled shallots, they're very easy to make at home:
- Thinly slice 2 medium shallots and place in a bowl with 2 Tbsp. vinegar (white or red wine vinegar, apple cider vinegar, or other), 2 Tbsp. water, and a generous pinch of salt. Let sit for 20 to 30 minutes. Drain before adding to salad.
Toasted pecans: Toasting the pecans really amplifies their nutty, rich flavor. You can do this advance to streamline the process, or skip all together. If you do wish to toast, place them in a dry skillet over medium heat and toast until fragrant, stirring or shaking the pan every minute or so. This can take anywhere from 3 to 5 minutes.
Make-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.

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