Halloumi & Cranberry Cannellini Beans Salad with Citrus Vinaigrette
A delightful salad combining savory halloumi cheese and sweet cranberries, perfect for a fresh and vibrant meal.
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.
Notes
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. Use fresh ingredients for the best flavor.