Fig and Roasted Halloumi Spinach Salad
with Walnuts, Molasses, and Fine Herbs
A Nutritious Salad with a Happy Christmas Look!
While I roast the Halloumi Cheese, I prepare the dressing to allow it few minutes to savor well in the fridge. I combine the green leafy vegetables of Baby Spinach and Lettuce, nicely chopped, then mix in the crunchiness of walnuts and the lightly roasted cheese. I drizzle it with the dressing and toss well before adding the figs to avoid them any smashing.
A gentle extra toss, and here come the pomegranate kernels to top it all.
Delicious, refreshing, and light, this is a keeper of a salad that is detoxing and full of health benefits.
LET’S TAKE A LOOK AT SOME OF ITS HEALTH BENEFITS
May you love it and enjoy it!
Spinach Pomegranate Salad with Figs, Halloumi, and Walnuts
- 1 cup chopped Baby Spinach (chopped in halves)
- 1 cup chopped Green Lettuce
- 120 gr Halloumi Cheese
- 7 Red or Green Figs (large)
- 1/4 cup Walnuts (toasted) chopped coarsely
- 1/4 cup Pomegranate Kernels Optional
- 3 tbsps Olive Oil extra-virgin
- 1 tbsp Pomegranate Molasses
- 1 tsp Dry Thyme
- 1/4 tsp Salt or as desired
Preheat your oven on Grill Mode.
Whisk well the ingredients of the Dressing, and chill.
Gently peel the Figs, and cut each in 4 pieces.
Grill the Halloumi Cheese for 2-3 minutes, turning them half-way through. Remove them and cut them in bites. Set aside.
In a salad bowl, mix the green lettuce and the baby spinach. Add the Cheese and the walnuts, and toss. Drizzle the Dressing on, and toss well.
Add the Figs, toss gently so not smash them, and allow it a minute or two before serving.
Top it with the Pomegranate Kernels, and serve cold.