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Warm Halloumi Salad with Tangy Maple Vinaigrette
Pan-fried halloumi, soft, savory vegetables and a tangy maple vinaigrette complement the crunchy spinach and radicchio in this delicious one-bowl meal. Infused with a deep, full-bodied olive oil, it has all the flavors and textures you’re looking for in your next weekday crunch.
Prep
—
Cook
40 min
Total
40 min
Serves
2
Instructions
- 01
Finely mince the shallot and add to a jar or bowl.
- 02
Add the rest of the dressing ingredients and shake or whisk until creamy and emulsified. Refrigerate until ready to serve.
- 03
Cut your block of halloumi into eight long slices. Cut the slices in half to get 16 squares. Lay the squares on a baking sheet and pat dry with a paper towel.
- 04
Heat two to three tablespoons of the oil in a large skillet over medium-high heat. Arrange the halloumi on the skillet and cook until browned on the bottom, about one to two minutes. Flip and cook until lightly browned on the other side, 30 to 60 seconds longer. Transfer to a wire rack or paper towels to drain.
- 05
In the same skillet, heat two to three tablespoons of oil over medium-high heat. Add the sliced onions and sauté for about five minutes until softened. Add the peppers and mushrooms and cook for an additional four to five minutes until vegetables are wilted.
- 06
Stir in the soy sauce, sesame oil, brown sugar, salt, and black pepper. Cook for an additional two minutes until the mixture has thickened. Remove pan from heat.
- 07
In a large serving platter, arrange the spring mix.
- 08
Top with the fried halloumi and warm, sauteed pepper mixture.
- 09
Sprinkle the black sesame seeds and drizzle the desired amount of dressing right before serving (dressing might separate, so whisk or shake before serving).
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