20-minute warm halloumi salad recipe with apples and pecans! A crunchy apple pecan salad with halloumi cheese that is perfect for fall.
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.
Serves 2-3 as a main dish salad or 4 as a side dish.