Honey Halloumi Kale Salad

This Honey Halloumi Kale Salad is going to be a go-to in your recipe book. The saltiness from the halloumi, combined with the sweetness of the honey is the perfect combination for this healthy, easy salad. I love making this for a lunch, or even as a lighter dinner.

Why You’ll Love Halloumi Kale Salad

• Quick: This Halloumi Salad takes 20-minutes to prep and 20-minutes to cook the halloumi. It’s easy, and quick. You can even meal prep it for a quick and easy salad to assemble for lunches
• Healthy: This recipe is made with healthy, whole ingredients that are good for you and will fuel your body
• Versatile: Make this salad your own by adding or subtracting any of the ingredients. Salads are just a base that can be taken in so many different directions

Ingredients

Halloumi – Halloumi is a great, healthy source of vegetarian protein and is full of calcium. It is so tasty to use in salads in place of traditional protein and I even love it on its own.

Kale – Kale is so good for you and full of nutrients that support your heart such as potassium, fiber, folate, and more. Kale can easily be put into so many recipes. It can be added to soups or stews, thrown into smoothies, and the list goes on.

How to Make Halloumi Salad

1. Prepare the kale: in a medium bowl add the kale along with a drizzle of olive oil and pinch of salt. Use your hands to massage the kale for a minute or two and then set aside.
2. Cook the quinoa according to package directions and set aside.
3. Make the dressing: In a small bowl whisk together the lemon juice, olive oil, Greek yogurt, minced parsley, minced mint, minced basil, pressed garlic, salt and pepper. Set aside.
4. Start to assemble the salad: To the bowl with the massaged kale add the cooked quinoa, lentils and drizzling with the dressing. Toss and set aside.
5. Turn a medium pan to medium heat. Once warm, add the almonds and toast for 5-6 minutes, stirring occasionally until fragrant and turning golden brown. Set aside.
6. Pat the slices of halloumi with a paper towel to get out any extra moisture. To the same pan, add a drizzle of olive oil on medium heat. Add the slices of halloumi, drizzle with 1 tbsp honey and cook for 3-5 minutes or until golden brown. Flip and drizzle with 1 tbsp honey again and then cook for 3-4 minutes or until golden brown. Squeeze over a wedge of lemon and set aside.
7. Finish assembling the salad by topping it with the cooked halloumi, tomatoes, shallots, toasted almonds, chili flakes and a squeeze of lemon juice. 

Tips and Tricks

• You can prep many of these ingredients ahead of time and refrigerate until ready to assemble! Then add the dressing and cook the halloumi, toss the salad and enjoy
• If you like this recipe try our Moroccan-Inspired Halloumi Salad

Substitutions

• Quinoa: If quinoa isn’t for you, swap for regular or pearl couscous
• Kale: Swap out the kale for spinach if you aren’t a fan of kale
• Greek Yogurt: You can use sour cream in place of the plain Greek yogurt if you’re in a pinch

Best served with

• Authentic Greek Lamb Chops
• Greek Meatball Recipe (swap the halloumi for Greek meatballs instead)
• Chicken Gyros

How to Store Leftovers

Store the dressing and the other ingredients separate then when you are ready-to-eat, just assemble the salad. This will prevent your salad from getting soggy. Kale, however, does store better than other greens when already dressed but I wouldn’t leave it more than a day before enjoying.

Common Questions