Grilled Halloumi & Roasted Broccoli Salad with Spinach & Almonds

This vibrant and flavorful salad combines crispy, grilled halloumi with roasted broccoli, fresh spinach, and crunchy almonds. It’s a perfect mix of textures and flavors—savory, nutty, and slightly tangy from the lemon dressing. Ideal for a light lunch or a hearty side dish, this salad is both satisfying and nutritious!

⏱ Prep Time: 10 minutes
⏱ Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

1 block (7 oz) halloumi cheese, cut into bite-sized cubes

2 cups broccoli florets

2 cups fresh baby spinach

¼ cup almonds, chopped or sliced

1 tbsp olive oil

½ tsp garlic powder

½ tsp black pepper

½ tsp salt

½ tsp red pepper flakes (optional)

Juice of ½ lemon

1 tbsp honey or maple syrup (optional)

1 tbsp balsamic vinegar or lemon juice

Instructions:

Preheat the oven to 400°F (200°C). Toss the broccoli with ½ tbsp olive oil, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 12-15 minutes, or until slightly crispy.

Grill the halloumi: While the broccoli is roasting, heat a grill pan or non-stick skillet over medium-high heat. Brush the halloumi cubes with the remaining ½ tbsp olive oil and grill them for 2-3 minutes per side, until golden and slightly crispy.

Assemble the salad: In a large bowl, combine the baby spinach, roasted broccoli, and grilled halloumi. Sprinkle with chopped almonds.

Make the dressing: Whisk together lemon juice, honey (if using), and balsamic vinegar. Drizzle over the salad.

Serve immediately and enjoy!

Tips for the Best Salad:

Get a perfect halloumi sear: Pat the halloumi dry before grilling to prevent excess moisture. Cook it on a hot, dry pan for the best golden crust.

Roast broccoli to perfection: For extra crispiness, spread the broccoli in a single layer and avoid overcrowding the pan. A little charring adds amazing flavor!

Balance flavors: Halloumi is naturally salty, so adjust the seasoning carefully and consider adding a touch of honey or balsamic for sweetness.

Make it a meal: Serve with quinoa, couscous, or a slice of crusty bread to turn this salad into a filling meal.

Variations & Add-Ons:

✅ Make it vegan: Swap halloumi for grilled tofu or crispy chickpeas for a plant-based alternative.
✅ Add a fruity twist: Toss in sliced strawberries, pomegranate seeds, or dried cranberries for a pop of sweetness.
✅ Boost the crunch: Instead of almonds, try walnuts, pecans, or sunflower seeds.
✅ Change up the dressing: A tahini-lemon dressing or a honey-mustard vinaigrette would pair beautifully.
✅ Extra protein: Add grilled chicken, shrimp, or roasted chickpeas for more protein.

Storage Tips:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
Keep ingredients separate: For best texture, store the dressing separately and add just before serving. Halloumi is best eaten fresh, but if needed, you can reheat it in a dry pan for a few minutes.
Avoid freezing: Halloumi changes texture when frozen, and spinach wilts too much, so this salad is best enjoyed fresh.

Estimated Nutrition Per Serving (Serves 2-3)

(Approximate values, depending on portion size and specific ingredients used.)

Calories: ~350 kcal

Protein: ~18g

Carbohydrates: ~14g

Fiber: ~5g

Fat: ~26g

Saturated Fat: ~10g

Sodium: ~600mg (varies with halloumi brand)