Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette is a delightful dish that combines savory and sweet flavors for a fresh and vibrant meal. Perfect for busy days, this salad is not only quick to prepare but also bursting with health benefits. With its versatile ingredients, you can easily customize it to fit your taste.
Recipe Information
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 360
Protein: 14 g
Carbohydrates: 30 g
Fat: 20 g
Fiber: 8 g
Sugar: 5 g
Sodium: 400 mg
Why Make Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette
Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette is a beautiful blend of textures and flavors that not only pleases the palate but also nourishes the body. The combination of protein-rich halloumi and fiber-packed cannellini beans makes this salad a filling option, perfect for lunch or a light dinner. Additionally, the bright citrus vinaigrette elevates the taste, ensuring you enjoy every bite. This dish is also adaptable; feel free to add your favorite veggies or grains.
How to Make Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette Step by Step
Ingredients
1 block (225 g) halloumi cheese, sliced into 1⁄2-inch pieces
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
1⁄2 cup (75 g) dried cranberries
1 cup (150 g) cherry tomatoes, halved
1⁄2 red onion, thinly sliced
2 cups (60 g) arugula or mixed greens
2 tbsp (15 g) toasted walnuts or almonds
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) orange juice
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) honey
1⁄2 tsp Dijon mustard
Salt and black pepper, to taste
Directions
Heat a non-stick skillet over medium heat. Add the halloumi slices and cook for 2–3 minutes per side until golden and crispy. Set aside. In a large mixing bowl, combine cannellini beans, cranberries, cherry tomatoes, red onion, and arugula. Toss gently to mix. Whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette. Drizzle the vinaigrette over the salad and toss lightly to coat. Top with grilled halloumi slices and sprinkle with toasted nuts before serving.
How to Serve Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette
This salad pairs beautifully with grilled chicken or fish for a heartier meal. For a vegetarian option, serve it with a side of crusty bread or whole-grain pita. You can also add a light soup as an appetizer for a complete dining experience.
How to Store Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette
If you have leftovers, store the salad in an airtight container in the fridge for up to two days. The halloumi may lose its crispness, so it’s best consumed fresh. Reheating isn’t recommended, as it can change the texture. This salad does not freeze well due to the ingredients’ delicate nature.
Expert Tips for Cooking Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette
- Be sure to thoroughly dry the halloumi before cooking for the best crispiness.
- Adjust the sweetness of the vinaigrette by adding more honey or citrus juice to your liking.
- Experiment with herbs like basil or mint for a flavorful twist.
- Toast the nuts briefly in the skillet for an enhanced nutty flavor.
- Use a variety of greens for additional texture and flavor dimensions.
Delicious Variations of Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette
Feel free to spice things up by adding a pinch of red pepper flakes for heat. For an herbed variation, toss in diced cucumber and parsley for a refreshing taste. You could also try using different types of cheese, such as feta or goat cheese, for a unique flavor profile.
Frequently Asked Questions about Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette
Is halloumi cheese healthy? Yes, halloumi is a good source of protein and calcium but should be consumed in moderation due to its sodium content.
Can I make this salad in advance? You can prep the ingredients ahead of time but wait to mix with the vinaigrette until you’re ready to serve for the freshest taste.
What can I substitute for cranberries? Dried cherries or raisins make excellent substitutes, providing a different but delicious flavor.
Conclusion
You’ll want to try Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette for its wonderful flavor profile and ease of preparation. It’s a perfect addition to any meal, and you’ll love how customizable it is. Enjoy this delicious salad today!
Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette
Ingredients
Main ingredients
- 1 block (225 g) halloumi cheese, sliced into 1⁄2-inch pieces Ensure it's dried before cooking for optimal crispiness.
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 1⁄2 cup (75 g) dried cranberries Can substitute with dried cherries or raisins.
- 1 cup (150 g) cherry tomatoes, halved
- 1⁄2 red onion, thinly sliced
- 2 cups (60 g) arugula or mixed greens Use a variety for additional texture.
- 2 tbsp (15 g) toasted walnuts or almonds Toast briefly for enhanced flavor.
Citrus Vinaigrette
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) orange juice
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) honey Adjust sweetness to taste.
- 1⁄2 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
Cooking Halloumi
- Heat a non-stick skillet over medium heat. Add the halloumi slices and cook for 2–3 minutes per side until golden and crispy. Set aside.
Preparing the Salad
- In a large mixing bowl, combine cannellini beans, cranberries, cherry tomatoes, red onion, and arugula. Toss gently to mix.
- Whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- Drizzle the vinaigrette over the salad and toss lightly to coat.
Serving
- Top with grilled halloumi slices and sprinkle with toasted nuts before serving.
