Halloumi Pomegranate Salad with Honey Walnuts

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This simple halloumi pomegranate salad, with candied walnuts, avocado and rocket in a mustard dressing, is simply packed with flavour!

This easy salad is delicious as a side or a main, and is on the table in just 20 minutes!

A close up of a serving of halloumi and pomegranate salad topped with walnuts.

This Halloumi pomegranate salad recipe is packed FULL of delicious, fresh ingredients.

Halloumi cheese is fried until golden, then combined with peppery rocket, creamy avocado, juicy pomegranate seeds and sweet crunchy candied walnuts before being tossed in a lemon mustard dressing. It is crunchy, creamy, sweet and tangy, and SO good!

Like my halloumi salad with bacon and macadamia nuts, Cypriot grain salad, and pumpkin feta salad, you can enjoy this salad on its own for the most delicious flavour-packed lunch, or serve as a side to your favourite dishes for an easy family dinner. It is also a easy salad recipe for taking along to BBQs, potlucks and family gatherings.

A serving of halloumi and pomegranate salad on a white plate with a fork to the left hand side.

Why You’re Going To Love This Recipe

Quick and easy recipe – on the table in just 20 minutes, this salad takes just 5 minutes to prepare!
Packed with flavour and textures – with golden fried halloumi, creamy avocado, peppery rocket, honeyed walnuts, juicy bursts of pomegranate, all coated in a zingy lemon dressing, this salad has SO much flavour in every bite!
Perfect for entertaining – halloumi pomegranate salad with honey walnuts is ideal for parties, BBQs and family get-togethers. You can cook the candied walnuts and halloumi and make the dressing beforehand, and then assemble just before serving.
Versatile – this salad is so versatile, just swap in ingredients you have to hand. Don’t like walnuts? use pecans instead. No rocket? use baby spinach. Add in some crispy bacon or cooked chicken and stir through some cooked quinoa or rice for the easiest dinner!

What You Need

You just need a handful of easy to find ingredients to make this flavour-packed halloumi cheese salad!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Salad

Six ingredients needed to make the salad measured out and placed in individual bowls.

Walnuts – use raw walnuts, not salted or roasted walnuts.
Honey – you can use any brand of honey you like. I recommend using a liquid honey as it is easier to coat the walnuts with.
Rocket – also known as arugula. These peppery leaves go so well with the halloumi cheese, however you can substitute with baby spinach if you prefer.
Avocado – choose a ripe but firm avocado.
Halloumi cheese – also spelled Haloumi – this semi-hard Cypriot cheese is perfect for frying as it has a high melting point. For a vegetarian salad, check that your halloumi cheese is suitable for vegetarians, as many aren’t.
Pomegranate arils seeds – either de-seed a pomegranate yourself (see my tips below for how to de-seed a pomegranate), buy a punnet of pomegranate seeds, or use frozen pomegranate seeds, thawed.

For The Dressing

The three ingredients needed to make the dressing.

Olive oil – either regular olive oil or extra virgin olive oil.
Lemon juice – I recommend using fresh lemon juice in this dressing. You can substitute with apple cider vinegar or white wine vinegar.
Wholegrain mustard – adds a delicious tangy background flavour to the dressing. You can substitute with Dijon mustard if you prefer.

Equipment Required

You don’t need any fancy equipment to make this halloumi pomegranate salad!

Bowl – to mix the walnuts and honey in.
Flat tray lined with baking paper – to toast the candied walnuts on.
Frying pan – to fry the halloumi cheese.
Large serving bowl – to serve the salad in.
Small jar with a lid – for mixing the salad dressing.
Oven – I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.

A close up of chunks of fried halloumi, on top of the salad.

Step By Step Instructions

It takes just 5 minutes to prepare this delicious halloumi salad with pomegranate, avocado and walnuts!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step1 – Prepare The Honey Walnuts

Preheat the oven and line a tray with baking paper. Set aside.

Place the walnuts and honey into a bowl and toss until the walnuts are thoroughly coated in the honey. Spread the walnuts out on the lined baking tray in an even layer and season with a pinch of salt.

Walnut and honey mixed together in a bowl.

Bake the walnuts in the preheated oven until golden brown, stirring every 5 minutes to ensure they are evenly cooked, and making sure they don’t burn! Remove from the oven and set aside to cool.

Step 2 – Fry The Halloumi Cheese

While the walnuts are baking, heat olive oil in a frying pan over medium heat. Place the sliced halloumi into the frying pan and cook until it is lightly golden on all sides. Set aside.

Slices of golden halloumi cheese in a frying pan.

Step 3 – Assemble The Salad

Place the rocket into a large serving bowl and top with the avocado.

Rocket topped with sliced avocado in a serving bowl.

Add the pan-fried halloumi.

Golden fried halloumi placed on top of the avocado and rocket.

Sprinkle over the candied walnuts and the pomegranate seeds.

Honey walnuts and pomegranate seeds sprinkled over the salad.

Step 4 – Make The Dressing

Place the olive oil, wholegrain mustard and lemon juice into a small jar with a lid. Season with salt and pepper and shake until well combined and creamy.

A hand holding the salad ingredients being shaken together in a jar.

Step 5 – Serve

Pour one-third of the dressing over the salad and toss to coat all the salad ingredients.

Serve the halloumi salad straight away with the remaining dressing on the side.

Side view of golden pan-fried halloumi cheese, honeyed walnuts and red pomegranate seeds, on top of the rocket salad.

Expert Tips

How to de-seed a pomegranate:
- Cut the pomegranate in half horizontally through the middle.
- Place half of the pomegranate, cut-side down into your left hand (if you’re right handed) or your right hand (if you’re left handed).
- Place a large bowl in to a sink under your hand holding the pomegranate half.
- Using a wooden spoon, start to hit the top of the pomegranate (HARD!!!). The pomegranate seeds will start to pop out. If they’re not coming out, you aren’t hitting hard enough! Continue until all of the seeds have been released.
- Repeat with the other pomegranate half.
Stir the walnuts when baking – to ensure that they caramelise evenly and don’t burn.
For a vegetarian salad – check your halloumi is vegetarian, as many are not.
Serving – halloumi pomegranate salad with honey walnuts is best served on the day that it is made.
Make ahead – you can make the candied walnuts up to a day ahead and store them in an airtight container, and the halloumi cheese can be fried a few hours ahead. The dressing can be made up to 4 days ahead and store in the fridge, bring it to room temperature before using.
Storage – store any leftover salad in the refrigerator for up to 1 day.

FAQs

Can you eat Halloumi raw?

Yes, you can eat Halloumi raw, however it is very salty. Cooking the cheese not only gives it a crispy outer, but helps to mellow out the saltiness, making it much more enjoyable to eat.

What does Halloumi cheese taste like?

Usually made from goat or sheep milk, or a mixture of the two, this mild cheese is salty and slightly tangy, and when grilled or fried is SO delicious!

Can Halloumi salad be frozen?

No. I do not recommend freezing this salad.

A serving of halloumi salad topped with walnuts and juicy pomegranate seeds.

For more easy, delicious and healthy salad recipes that are most definitely not boring, check out these popular recipes:

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