Ingredients with Measurements:
- 1 bunch kale, stems removed and chopped
- 1 block halloumi cheese, sliced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
3. Brush the halloumi slices with olive oil and grill for 2-3 minutes on each side until golden brown.
4. In a large bowl, massage the kale with half of the dressing until the leaves are tender.
5. Add the grilled halloumi, chopped walnuts, and dried cranberries to the bowl.
6. Drizzle the remaining dressing over the salad and toss to combine.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 28g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 14g
Substitutions for ingredients:
- Substitute pecans or almonds for the walnuts.
- Substitute feta or goat cheese for the halloumi.
Variations:
- Add sliced apples or pears for a sweet crunch.
- Add sliced red onions for a tangy bite.
- Add cooked quinoa or farro for a heartier salad.
Tips and tricks:
- Massaging the kale with the dressing helps to tenderize the leaves and make them easier to eat.
- Brushing the halloumi with olive oil before grilling helps to prevent sticking.
- Make sure to grill the halloumi until it is golden brown on both sides for the best flavor and texture.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped walnuts or dried cranberries.
Garnishes:
- Chopped walnuts
- Dried cranberries
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
Troubleshooting advice:
- If the halloumi sticks to the grill or grill pan, try brushing it with more olive oil or using a non-stick spray.
Food safety advice:
- Make sure to wash the kale thoroughly before using it in the salad.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Halloumi cheese is a traditional cheese from Cyprus that is known for its high melting point, making it perfect for grilling.
Flavor profiles:
- This salad is a combination of sweet and savory flavors, with the tangy dressing balancing out the salty halloumi cheese.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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