Not Just Chili Lime Salad Dressing Not Just Lemon Miso Salad Dressing chili lime dilly ranch lemon miso 15 minutes or less 30 minutes or less 45 minutes or less 60 minutes or less light and bright no cook salad

Tender Greens with Seared Halloumi and Citrus

Name: Tender Greeens with Seared Halloumi and Citrus
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 6
Ingredients: 8oz package halloumi cheese, sliced ¼ inch thick; 1 large grapefruit; 2 cups cooked farro, quinoa, or brown rice (option to use a bag of frozen/microwaveable here)!; 1 (4-5oz) container tender greens such as Little Leaf Farms baby green leaf; ½ cup dried cherries; ½ cup roasted salted cashews, coarsely chopped; ½ cup Not Just Salad Dressing

Apr 3, 2024

Tender Greeens with Seared Halloumi and Citrus

Rated 5.0 stars by 1 users

Author:

Phoebe Lobkowicz

Servings

Prep Time

15 minutes

Cook Time

2 minutes

This sweet and savory salad is a real show stopper and only requires a few ingredients. Greek Halloumi cheese holds its shape when seared but gets melty on the inside, and plays nicely with bright sunny grapefruit. We like to use farro to bulk the salad up but feel free to eliminate the grains and increase the greens.

Image of Tender Greeens with Seared Halloumi and Citrus

Ingredients

8oz package halloumi cheese, sliced ¼ inch thick
1 large grapefruit
2 cups cooked farro, quinoa, or brown rice (option to use a bag of frozen/microwaveable here)!
1 (4-5oz) container tender greens such as Little Leaf Farms baby green leaf
½ cup dried cherries
½ cup roasted salted cashews, coarsely chopped
½ cup Not Just Salad Dressing

Directions

Place the sliced halloumi on top of a paper towel and press down with another paper towel to pat dry (the halloumi won’t brown if it’s still damp)! Add the halloumi to a 12-inch nonstick skillet over medium-high heat (no oil necessary) and sear, undisturbed, for about 2 minutes until nicely browned. Flip the halloumi and continue to cook for about 2 more minutes. Remove from the heat and set aside.
Using a small paring or flexible boning knife, slice the top and bottom off of the grapefruit and then set it cut-side down on your cutting board. Cut into segments (called supreme-ing!) by moving your knife around the fruit from top to bottom to take off the skin and bitter white pith. Using a paring knife, remove the wedges and set aside.
Place the cooked grains along the bottom of a long serving platter. Top with the tender greens, scatter with the cherries and cashews, drape the grapefruit wedges along the sides, top with a line of the seared halloumi and drizzle with the Not Just Salad Dressing.