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–+ servings

Lucky New Year Salad

CheesyGastro-PubOvenStove-TopVegetarian
Time :15 minutes
Yield :4 servings
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You don't need luck to maintain your diet resolution this new year. Instead, you need Lucky New Year Salad! This healthy and deeply delicious salad has just so much going for it — fried, tangy halloumi cheese and homemade candied walnuts for texture and crunch, pomegranate arils for bursts of refreshing juiciness, crisp spring mix and arugula as a foundation, and a spiced orange vinaigrette on top! Lucky New Year Salad is going to make you feel like you caught a lucky break with your resolution to eat healthier!
You don't need luck to maintain your diet resolution this new year. Instead, you need Lucky New Year Salad! This healthy and deeply delicious salad has just so much going for it — fried, tangy halloumi cheese and homemade candied walnuts for texture and crunch, pomegranate arils for bursts of refreshing juiciness, crisp spring mix and arugula as a foundation, and a spiced orange vinaigrette on top! Lucky New Year Salad is going to make you feel like you caught a lucky break with your resolution to eat healthier!

Ingredients

For the salad:

  • 3/4 cup walnuts
  • 2 tablespoons honey plus more, to taste
  • 1/4 teaspoon cinnamon
  • sea salt to taste
  • 2 teaspoons olive oil
  • 1 (8-ounce) block halloumi cheese sliced
  • 8 cups spring greens and arugula mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2/3 cup pomegranate arils

For the spiced orange vinaigrette:

  • 3 tablespoons orange juice freshly squeezed
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon orange zest
  • 1 shallot diced
  • 1 clove garlic minced
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil

Directions

  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • In a bowl, add the walnuts, 2 tablespoons of the honey, and the cinnamon and toss multiple times to ensure the nuts are fully coated. If the walnuts look too dry, add the extra honey, as needed.
  • Add the coated walnuts to the prepared baking sheet and sprinkle them with the sea salt.
  • Roast the walnuts, tossing them once or twice during cooking, until they are fragrant and golden, about 10-15 minutes.
  • Transfer the walnuts from the oven and allow them to cool.
  • In a nonstick skillet over medium-high heat, add 2 teaspoons of the olive oil.
  • Pat the haloumi slices dry with a paper towel.
  • Add the halloumi slices to the hot olive oil and cook, flipping them once, until they are golden-brown on each side, about 2-3 minutes per side.
  • Transfer the seared halloumi slices to a plate, and chop them into bite-sized pieces.
  • In a large bowl, add the spring greens and arugula mix, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and toss to combine.
  • Add the pomegranate arils, the candied walnuts, and the halloumi pieces to the salad mixture.
  • In a bowl, add the orange juice, the red wine vinegar, 1 1/2 tablespoons of the remaining honey, the Dijon mustard, the orange zest, the shallots, the garlic, the allspice, the remaining salt, and the remaining black pepper and whisk to combine.
  • Slowly add the remaining olive oil to the orange juice mixture, while whisking constantly, and continue to whisk until emulsified into a dressing.
  • Drizzle the salad with the dressing and serve.
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