Description

A vibrant and hearty Honeycrisp and Halloumi Salad featuring tender farro, caramelized halloumi cheese, crisp kale, and sweet-tart honeycrisp apples, all tossed in a creamy apple cider dressing. This salad beautifully balances textures and flavors with crunchy pecans, pickled shallots, and juicy pomegranate arils, making it a perfect nutritious meal or side dish.

Ingredients

Grains and Cheese

3/4 cup dry farro
1 (8-oz.) package halloumi cheese, drained
1 to 2 Tbsp. extra-virgin olive oil (for cooking halloumi)

Honey-Thyme Glaze for Halloumi

2 Tbsp. honey
2 Tbsp. fresh lemon juice
1 tsp. fresh thyme leaves
Pinch of chili flakes

Vegetables and Fruit

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 pomegranate arils
1/3 cup pickled shallots (from 2 medium shallots)

Nuts

1/2 cup chopped pecans, toasted if desired

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

Seasonings

Kosher salt and black pepper to taste

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Instructions

Cook Farro: Cook the farro according to package instructions in a medium saucepan until tender, approximately 30 minutes. Once cooked, drain and set aside to cool slightly.
Prepare and Caramelize Halloumi: In a small bowl, mix together honey, lemon juice, fresh thyme, and a pinch of chili flakes. Pat the halloumi cheese dry with a paper towel and cut into thin slices about 1/3-inch thick. Dry the slices again with a paper towel. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the halloumi slices, cooking undisturbed until golden brown on one side, about 2 minutes. Flip the slices, add the honey-thyme mixture on top, spooning it over the slices as they cook for another 1 minute to caramelize. Transfer the halloumi to a plate, season with a pinch of salt, and drizzle any remaining glaze from the pan over the cheese.
Prepare Creamy Cider Dressing: In a large liquid measuring cup or medium bowl, combine extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, mayonnaise, kosher salt, and black pepper. Whisk vigorously until the dressing is smooth and emulsified.
Assemble the Salad: Place the chopped kale in a large mixing bowl. Add half of the prepared dressing and use your hands to massage it into the kale leaves for about 30 seconds, helping to soften them. Add the cooked farro, toasted pecans, and season with a pinch of kosher salt and black pepper; toss everything to combine evenly.
Plate and Garnish: Transfer the kale and farro mixture to a serving platter. Top with thinly sliced Honeycrisp apples, caramelized halloumi slices, pickled shallots, and pomegranate arils. Optionally, garnish with extra fresh thyme leaves. Drizzle the remaining dressing over the salad before serving.

Notes

To make pickled shallots, thinly slice shallots and soak them in vinegar with a pinch of sugar and salt for at least 30 minutes before using.
To toast pecans, lightly heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring often to prevent burning.
Massaging the kale with dressing helps break down the fibers, making it more tender and easier to eat.
This salad can be served slightly warm or at room temperature depending on preference.
Substitute farro with quinoa or barley if desired for a gluten-free or different grain option.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean