Roasted Apple, Halloumi & Beetroot Salad
This vibrant salad combines caramelized roasted apples, earthy roasted beetroot, and golden halloumi cheese over a bed of greens. Finished with a light honey-mustard vinaigrette, it’s the perfect balance of sweet, salty, and tangy.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Salad
2 medium apples (Honeycrisp or Gala work well), cut into wedges
3 medium beets, cooked and sliced (roasted or pre-cooked vacuum-packed)
8 oz (225g) halloumi cheese, sliced into ½-inch pieces
4 cups mixed greens (arugula, spinach, or baby kale)
¼ cup walnuts or pecans, toasted
2 tbsp olive oil (for roasting)
Salt & black pepper, to tast
For the Dressing
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & pepper, to taste
Instructions
1. Roast the Apples
1. Preheat oven to 400°F (200°C).
2. Toss apple wedges with olive oil, salt, and pepper.
3. Roast for 12–15 minutes, until slightly caramelized but not mushy.
2. Prepare the Beets
If using raw beets: roast them wrapped in foil for ~45 minutes at 400°F until tender, then peel and slice.
If using pre-cooked beets: slice and set aside.
3. Cook the Halloumi
1. Heat a nonstick skillet over medium heat (no oil needed).
2. Pan-fry halloumi slices 1–2 minutes per side until golden and crispy.
4. Make the Dressing
Whisk together olive oil, vinegar, mustard, honey, salt, and pepper until emulsified.
5. Assemble the Salad
1. On a large platter or individual bowls, layer greens, roasted apples, sliced beets, and warm halloumi.
2. Sprinkle with toasted walnuts/pecans.
3. Drizzle with dressing and serve immediately.
To Serve
Best served warm while halloumi is fresh off the pan.
Pairs beautifully with crusty bread or as a side to roasted chicken or fish.
Notes & Tips
Add pomegranate seeds for extra freshness.
Swap nuts for pumpkin seeds if you prefer.
For meal prep: keep dressing separate and add just before serving.
❓ frequently asked questions FAQ
Q: Can I make this vegan?
Yes — replace halloumi with crispy tofu or roasted chickpeas.
Q: Can I use pears instead of apples?
Absolutely! Roasted pears also pair beautifully with halloumi and beets.
Q: What greens work best?
Peppery arugula balances the sweetness nicely, but spinach works for a milder flavor.
Nutrition information
Calories: 390
Protein: 15g
Carbohydrates: 28g
Fat: 24g
Fiber:6g