20-minute warm halloumi salad recipe with apples and pecans! A crunchy apple pecan salad with halloumi cheese that is perfect for fall.
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Hi, Rhubarbarians! We are getting all the cozy, fall vibes with this warm apple and halloumi salad today. Oh yes.
This fabulous apple pecan salad with halloumi cheese comes together in no time and is perfect for a light, but hearty fall meal.
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A warm fall salad with apples and halloumi cheese
Yep! A warm fall salad with apples and cheese! We are big fans of salads loaded with fruit and cheese. Have you tried our 10-minute pear and apple spinach salad?
This one comes together in only 20 minutes and is made with just a few simple ingredients. It's bursting with fall flavor with the honey crisp apples, warm halloumi cheese, toasted pecans, and tart cranberries.
The perfect light fall dinner, eh?
Have you tried our warm and cozy apple cider hot toddy?
What is halloumi cheese?
Halloumi is a Mediterranean semi-firm cheese that is made from goat's and sheep's milk that originated in Cyprus. It has a very high melting point, which makes it perfect for baking or grilling while staying firm and keeping it's shape.
Halloumi tastes quite salty before it's cooked, but becomes savory and creamy tasting when it's baked or grilled.
It makes an amazing meat substitute, as it can be cooked in cubes, strips, or "steaks."
Important note: be sure to read the package when purchasing halloumi. Halloumi is usually vegetarian, but some brands use rennet to curdle the milk, which is not considered vegetarian.
What type of apple is best?
Our favorite apple for this salad is honey crisp apple! It's very crisp, not too sweet, and pairs perfectly with cheese and pecans.
Other great apple options are braeburn, gala, jazz, or even fuji. Honestly, any apple variety that you love will be great!
Have you tried our warm brussels sprout salad with apples and pecans?
How to bake the halloumi and pecans
It's so simple to bake the halloumi and the pecans (full instructions are in the recipe card below)! We just want to warm up the halloumi and toast the pecans.
We like to cover a baking sheet with parchment paper for easy clean up, but it's not necessary.
Spread the cubed halloumi and pecans out on the baking and bake them for 10 minutes. No need to use any cooking spray or do any tossing. Easy, right?
Make the balsamic vinaigrette
There are only 5 ingredients, including salt and pepper, in the balsamic vinaigrette (full instructions are in the recipe card below)! Shallot, olive oil, balsamic vinegar, salt, and pepper.
We like to add minced shallot to our balsamic vinaigrette because it adds so much depth and flavor to the sweetness of balsamic vinegar.
Just whisk all of the ingredients together until emulsified. Or, do what we do and shake the ingredients in a container with a tight fitting lid. We love small mason jars for this!
What to serve this with
We love to eat this as a main dish! It's light, but hearty and filling enough to stand on it's own. Add a slice of crusty bread with butter on the side (always) or a small bowl of soup.
If serving this as a side dish, it would be great next to homemade tomato soup, portobello mushroom burgers, or mushroom toast.
Variations and substitutions
- The halloumi: If you can't find halloumi, try cheese curds! Or switch it out for tofu or paneer.
- The apples: If you can't find honey crisp apples, try braeburn, gala, jazz, or even fuji
- The pecans: Not a fan? Try walnuts, almonds, or pepitas!
- The cranberries: Try dried cherries, raisins, or chopped up prunes.
- The greens: We like to use mixed salad greens, but any of your favorite salad greens will work. Try massaged kale or even a shaved brussels sprout/broccoli mix.
Have you tried our Belgian endive salad with apples and goat cheese?
Prep ahead and storing tips
- Prep ahead tips: This salad is best when fresh! The dressing can be made up to 2 days ahead and kept on the counter in a tightly sealed container. Whisk well before using.
- Storing tips: Honestly, this salad doesn't make great leftovers. It is best served warm with fresh produce. We don't recommend storing the leftovers.
We don't recommend freezing this salad.
FAQs
Swap out the halloumi for tofu or tempeh! Or leave it out completely.
Halloumi is usually vegetarian, but some brands use rennet to curdle the milk, which is not considered vegetarian. Read the label to be sure.
Nope! You can definitely add them straight to the salad without baking them. But it's much better when the halloumi is warm and the pecans are toasted.
We love the Newman's Own balsamic vinaigrette!
Honestly, no. It's best when it's freshly made.
Recipe
Warm halloumi salad with apples and pecans
Ingredients
- 8 oz block halloumi cheese
- 1 cup raw pecans
- 1 ½ tablespoon olive oil
- 1 ½ tablespoon balsamic vinegar
- ¾ teaspoon finely minced shallot
- 1 pinch each salt and pepper
- 3 cups packed salad greens
- 1 large honey crisp apple, cored and chopped into ½" pieces
- ½ cup dried cranberries
Instructions
- Preheat the oven to 350° F. Cover a baking sheet with parchment paper (optional for easy clean up).
- Cut the halloumi into small cubes, about ½" each. Spread them out on the baking sheet along with the pecans. Bake for 10 minutes or until the halloumi is warm and the pecans are toasted.
- Meanwhile, prepare the balsamic vinaigrette. Combine the olive oil, balsamic vinegar, shallot, and a pinch each of salt and pepper. Whisk to emulsify or shake in a tightly sealed container.
- Place the greens, apples, and cranberries in a large bowl. Top with the warm halloumi and pecans and toss with the dressing. Season with salt and pepper to your desired taste. Serve warm.
Notes
Nutrition
More salad recipes for you!
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