This halloumi pomegranate salad is the perfect starter for holiday meals.
Bright, flavorful, and festive: salted honey-roasted walnuts, jewel-like pomegranate arils, crisp halloumi “croutons” and a spiced orange vinaigrette make this one of the best starter salads around.
I’ll take a big plate right now, please.
Salad on Thanksgiving can be hit or miss. Traditional spreads are full of nostalgic, hearty dishes, and often a salad gets overlooked. But as I’ve gotten older I appreciate a well-composed salad on the holiday table — especially when it’s light enough to leave room for stuffing and pie.
This pomegranate halloumi salad is just that: festive and bright without being heavy.
I like a small portion on my plate — a few greens, a scattering of pomegranate arils, a sprinkle of toasted walnuts and one or two halloumi croutons. The halloumi adds a satisfying savory bite while the dressing brings bright citrus and warm spice notes.
My favorite way to assemble a holiday plate
This works year-round from autumn to early spring — Thanksgiving, Christmas or any time you want a bright starter. The salad is simple: greens tossed with pomegranate seeds, honey-roasted walnuts and seared halloumi. The spiced orange vinaigrette ties everything together with orange juice and zest, red wine vinegar, a touch of honey and warming allspice.
Some parts are best made fresh — especially warm halloumi — but most components can be prepared ahead when you’re juggling multiple dishes for a holiday meal.
There is so much flavor packed into a small plate.
The halloumi gets golden and slightly crisp on the outside while remaining chewy inside — perfect as a crouton substitute. The pomegranate adds bursts of acidity and sweetness, and the walnuts lend crunch and toasty, honeyed warmth. Finish with a light drizzle of vinaigrette and a few grinds of black pepper.
Pomegranate Halloumi Salad
Pomegranate Greens Salad with Halloumi Croutons and Spiced Orange Vinaigrette.
Ingredients
- ¾ cup raw walnuts
- 2 to 3 tablespoons honey
- ¼ teaspoon cinnamon
- 1 (8 ounce) block halloumi cheese, sliced
- 1 to 2 teaspoons olive oil
- 8 cups spring greens + arugula mix
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅔ cup pomegranate arils
spiced orange vinaigrette
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon freshly grated orange zest
- 1 shallot, diced
- 1 garlic clove, minced
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Place the walnuts in a bowl. Whisk the honey with the cinnamon and pour over the walnuts, tossing to coat. Spread walnuts on the prepared sheet, sprinkle with sea salt and roast 10–15 minutes, stirring once or twice, until fragrant and golden. Let cool.
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While the walnuts roast, prepare the halloumi. Heat a nonstick skillet over medium-high. Pat halloumi dry, add a small drizzle of olive oil to the pan and cook slices 2–3 minutes per side until golden. Remove and, if desired, halve slices so they resemble croutons. You can keep halloumi warm or assemble it just before serving.
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In a large bowl, toss greens with salt and pepper. Add pomegranate arils, cooled walnuts and halloumi. Drizzle with the spiced orange vinaigrette and serve.
spiced orange vinaigrette
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Whisk together orange juice, red wine vinegar, honey, Dijon mustard, orange zest, diced shallot, minced garlic, allspice, salt and pepper. Slowly whisk in olive oil until the dressing emulsifies. Store refrigerated for a few days if needed.
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It’s beautiful and seasonal — autumn jewels on a plate.