This halloumi and golden beet salad is beautiful and will whisk you straight from summer and right into fall. Warm roasted golden beets and salty grilled halloumi are paired with a bright maple-Dijon vinaigrette and cubes of perfectly toasted bread for a hearty, filling, flavorful salad.
Fried halloumi and roasted golden beets team up to make a perfectly filling fall salad.
If you need a tasty salad to satisfy your hunger, this halloumi and golden beet salad was made for you. It’s salty and bright, but roasted golden beets and toasted sourdough cubes add density to the salad, while golden raisins tie all the flavors together with a nice sweetness.
What is halloumi?
Halloumi is a semi-soft cheese that originated in Cyprus. It’s made with a mix of sheep’s and goat’s milk, though some varieties may also use cow’s milk. Halloumi is sharp and salty–but not overpoweringly so–and has a very high melting point, which means it holds up well to pan-frying or grilling.
It’s not a cheese I’ve often cooked with, but I am officially in love after making this salad multiple times! It’s really easy to work with and so versatile. Halloumi is also great because it’s a high-protein cheese delivering about 7 grams of protein in a 1-ounce serving.
How to make this halloumi and golden beet salad
What you need
- Beets: I use badger flame golden beets, but any variety of golden beets will work here. You can also make this with red beets or Chioggia beets!
- Kale: I use chopped, fresh kale, but you could also use baby spinach or arugula. Kale holds up well to the heaviness of the other ingredients.
- Golden raisins: These add a nice sweetness to the salad, but you can also try it with any dried fruit, such as apricots, cranberries, Zante currants, or cherries.
- Halloumi: Halloumi works best for pan-frying in this recipe, so it will be hard to substitute! If you can’t find it, use crumbled feta or torn, fresh mozzarella, and omit pan-frying the cheese.
- Sourdough: I use multi-grain sourdough bread that I slice and cube. You can buy store-bought croutons or use your favorite bread to make croutons for the salad! Try it with cubed brioche or Challah!
- Pecans: Pecans add a nice crunch to the salad, but any nut will work here.
- Dressing: The dressing is a simple mixture of lemon juice, Dijon mustard, maple syrup, and extra virgin olive oil.
How to make it
Now that you have all your ingredients, it’s time to start the salad!
- Step 1: It starts with the beets. Scrub the beets and place them on foil. Drizzle with olive oil and a sprinkle of salt. Wrap them up and transfer them to the oven. Roast at 350ºF for 45 to 60 minutes until they are fork-tender. You can use a skewer or a meat thermometer to pierce them. It should slide easily through the entire beet. Once they are tender, remove them from the oven. Carefully unwrap the foil and let the beets cool. Run them under cold water and use your hands to rub off the skins. Alternatively, you can use a knife to peel the beets. Transfer to a cutting board and dice them into small cubes.
- Step 2: While the beets roast, combine all the ingredients for the dressing and whisk until smooth. You may need to whisk again right before serving.
- Step 3: Once the beets are diced, you can begin preparing the salad. Start by adding the kale to a large bowl and massaging the kale with olive oil. Slice the halloumi lengthwise and then dice the sourdough slices into cubes.
- Step 4: Fry or grill the halloumi. I used a grill pan, but you can use a skillet or your grill. Simply heat a little oil and add the halloumi slices. Cook for 2–3 minutes per side, then transfer to a cutting board and dice into cubes.
- Step 5: Now it’s time to toast the bread and pecans. Cook the bread in the same pan for 4–5 minutes until toasted to your liking. Remove from the pan and set aside. Add the pecans and toast briefly, just about 1 minute or so. Transfer the pecans to the cutting board and roughly chop.
- Step 6: Assemble the salad. Begin assembling the salad by adding all the ingredients–golden beets, golden raisins, halloumi, toasted bread, and toasted pecans–to the bowl of kale.
- Step 7: Dress the salad. Pour the dressing over the salad and toss gently to combine.
You’re ready to dig in! Divide the salad between bowls and enjoy!
Does this halloumi and kale salad keep well in the fridge?
My husband enjoyed the salad the next day from the fridge. Personally, I think it’s best served fresh. I would not eat it for leftovers, especially with the bread cubes in it. If you want to make this salad in advance, here are some things you should know and some tips!
- A dressed halloumi and kale salad will last up to 3 days in the refrigerator.
- If you plan on eating leftovers, do not add the bread to the salad.
- When you initially serve the salad, serve the toasted bread on the side and mix it into the individual salads at the table.
- Keep the salad in an airtight container in the refrigerator when storing leftovers.
- Allow the toasted bread to cool completely, then transfer it to an airtight container. It will keep for 3–4 days at room temperature.
Community-tested and community-approved. Here’s what Tasters are saying about this recipe.
“An easy weekday salad!
Very tasty mix of salty halloumi and acidic greens. I had some pickled Fresno chilies that I added to make it a bit spicy; I will be making this again.”
–Vic S., Independent Recipe Tester
To join my recipe-testing program, sign up here.
Halloumi and Golden Beet Salad
Ingredients
Salad:
- 2 golden beets (about 1 pound total)
- 3 tablespoons extra virgin olive oil (divided)
- ¾ teaspoon salt (divided, plus more to taste)
- 5 ounces curly kale (stems removed and leaves chopped)
- 8-ounce block halloumi (cut crosswise into 1-inch thick slices)
- 2 slices sourdough bread (about 6 ounces total, cut into bite-sized cubes)
- ¼ cup pecans
- ½ cup golden raisins
- Freshly cracked black pepper
Dressing:
- 1 lemon (juiced; about 2 ounces lemon juice total)
- 2 teaspoons Dijon mustard
- 2-3 tablespoons maple syrup (or honey; use a little more or less depending on preference)
- ¼ cup extra virgin olive oil
- Salt to taste
Instructions
Roast the beets:
- Preheat the oven to 350ºF.
- Scrub the beets under cold water to remove any dirt.
- Place each beet on a piece of aluminum foil. Drizzle each beet with ½ tablespoon extra virgin olive oil. Sprinkle each beet with ¼ teaspoon salt. Wrap the beets in foil and place them on a baking sheet. Transfer to the oven for 45–60 minutes or until the beets can be pierced easily with a wooden skewer or knife.
- Remove the beets from the oven and carefully unwrap the foil. Let them cool for 5–10 minutes before running them under cold water. Scrub the skin off the beets or use a paring knife to remove the skin.
- Once the beets are peeled, dice them into small cubes and sprinkle with more salt to taste. Set aside.
Make the dressing:
- While the beets roast, make the dressing. Combine the lemon juice, mustard, maple syrup, and extra virgin olive oil in a bowl and whisk until smooth. Taste and add salt and pepper. Add more maple syrup or Dijon mustard, depending on your preferences. Refrigerate until needed and whisk the dressing again right before serving.
Start the salad:
- Once the beets are diced, begin preparing the salad.
- Place the kale in a large serving bowl. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with ¼ teaspoon salt. Massage the oil into the leaves and set aside.
Fry the halloumi:
- Heat 1 tablespoon extra virgin olive oil in a grill pan or skillet over medium heat. Once hot, add the halloumi slices and cook for 2-3 minutes per side until golden brown. Transfer to a cutting board.
Fry the bread:
- Add another teaspoon of oil over medium heat if the skillet seems dry. Once hot, add the bread cubes and cook for 4-5 minutes, turning periodically, until crisp and browned. Remove the bread from the pan and set aside.
Toast the pecans:
- Add the pecans to the hot pan and cook for 1 minute until toasted. Transfer to a cutting board and roughly chop.
Assemble the salad:
- Dice the warm halloumi slices into bite-sized cubes. Add the halloumi, golden beets, toasted bread, pecans, and golden raisins to the bowl of chopped kale. Pour the dressing over the salad and toss gently to combine. Taste and adjust the seasonings to your preference.
To serve:
- Divide the salad between bowls and enjoy!
