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 10 to 15 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! If you want the halloumi to be warm when serving, you can assemble the salad first!
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.
SPICED ORANGE VINAIGRETTE
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (113g)|
|Recipe Makes: 1|
|Calories from Fat: 165 (68%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||24 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 60.4mg||2 %|
|Potassium 146mg||4 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 19.4g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 243
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