Spinach, Nectarine, and Halloumi Salad

4.8
(6)

Gorgeous golden brown pan-fried halloumi cheese tops this spinach and nectarine salad dressed with red onion and bell pepper for a crunchy bite.

1
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 3 tablespoons white wine vinegar

  • 3 tablespoons extra-virgin olive oil

  • 3 teaspoons honey

  • 1 teaspoon Dijon mustard

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon dried basil

  • 4 cups baby spinach

  • 1 nectarine, pitted and sliced

  • ¼ cup sliced almonds, toasted

  • 2 tablespoons thinly sliced red onion

  • 2 tablespoons thinly sliced red bell pepper

  • 1 (8.8 ounce) package halloumi cheese, sliced into 1/2-inch strips

Directions

  1. Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.

  2. Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.

  3. Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.

  4. Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.

Nutrition Facts (per serving)

366 Calories
29g Fat
13g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 366
% Daily Value *
Total Fat 29g 37%
Saturated Fat 11g 55%
Cholesterol 47mg 16%
Sodium 888mg 39%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 8g
Protein 16g
Vitamin C 17mg 84%
Calcium 52mg 4%
Iron 1mg 6%
Potassium 296mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love