Vibrant Grilled Halloumi Salad Recipe Easy Healthy Pomegranate Bowl
A fresh, colorful salad featuring smoky grilled halloumi cheese paired with juicy pomegranate seeds and a zesty lemon dressing. Perfect for a quick, healthy meal that’s packed with flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- 8 ounces (225 grams) halloumi cheese
- ½ cup (75 grams) pomegranate seeds, fresh or frozen
- 4 cups (120 grams) mixed salad greens (arugula, baby spinach, romaine)
- 1 medium cucumber, sliced
- 1 cup (150 grams) cherry tomatoes, halved
- Small handful fresh mint leaves, chopped
- Small handful fresh parsley, chopped
- 2 tablespoons (30 ml) fresh lemon juice
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 teaspoon (5 ml) honey
- Salt and black pepper, to taste
- Optional: 2 tablespoons (15 grams) toasted pine nuts
Instructions
- Rinse and dry the salad greens. Slice the cucumber thinly, halve the cherry tomatoes, and chop the fresh mint and parsley. Set aside.
- Slice the halloumi into ½-inch thick pieces and pat dry with a paper towel to remove excess moisture.
- Heat a grill pan over medium-high heat and lightly coat with olive oil. When hot, add the halloumi slices and cook for 2-3 minutes per side until golden brown grill marks appear and the cheese softens but holds shape.
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and black pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the greens, cucumber, cherry tomatoes, chopped herbs, and pomegranate seeds. Drizzle the dressing over and toss gently to coat evenly.
- Arrange the dressed salad on a serving platter or individual plates. Top with the warm grilled halloumi slices. Sprinkle toasted pine nuts over the salad if using.
- Finish with a final sprinkle of black pepper and a few extra pomegranate seeds for color.
Notes
Patting the halloumi dry before grilling is essential for a perfect golden crust. Use medium-high heat to avoid burning. Serve immediately while halloumi is warm and salad greens are crisp. For vegan option, substitute halloumi with firm tofu marinated in smoked paprika and lemon juice.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 325
- Sugar: 7
- Sodium: 600
- Fat: 24
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 3
- Protein: 14
Keywords: grilled halloumi salad, pomegranate salad, healthy salad, easy salad recipe, Mediterranean salad, vegetarian salad, summer salad