How to Make Roasted Halloumi and Fig Salad with Molasses and Fine Herbs

  • on October 25, 2018

Fig and Roasted Halloumi Spinach Salad

with Walnuts, Molasses, and Fine Herbs


When the dressing is a blend of delicious Pomegranate Molasses, Dry Thyme, and Extra-Virgin Olive Oil, one can only expect a sure delight with this salad. It is a quick and easy recipe of 16 minutes.

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.




This recipe doesn’t need salt or lemon juice. The Molasses with the Thyme does it all. However, I leave you the option to season with salt if desired.

May you love it and enjoy it!

Spinach Pomegranate Salad with Figs, Halloumi, and Walnuts

Course Salad
Cuisine Claudys' Cuisine
Keyword Baby Spinach, Dry Thyme, Extra-Virgin Olive Oil, Figs, Green Lettuce, Haloumi Cheese, Healthy Vegetarian Recipes, Pomegranate Kernels, Pomegranate molasses, Vegetarian, Walnuts
Prep Time 12 minutes
Cook Time 4 minutes
Total Time 16 minutes


  • 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


  1. 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.

  2. 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.


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