Spinach, Nectarine, and Halloumi Salad recipe

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Ingredients

3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
3 teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
4 cups baby spinach
1 nectarine, pitted and sliced
¼ cup sliced almonds, toasted
2 tablespoons thinly sliced red onion
2 tablespoons thinly sliced red bell pepper
1 (8.8 ounce) package halloumi cheese, sliced into 1/2-inch strips

Nutrition Info

365.8 calories
carbohydrate: 13.1 g
cholesterol: 46.8 mg
fat: 29 g
fiber: 2.1 g
protein: 15.9 g
saturatedFat: 11 g
servingSize: -
sodium: 888.2 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.

  2. Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.

  3. Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.

  4. Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.

Recipe Yield

4 servings

Recipe Note

Gorgeous golden brown pan-fried halloumi cheese tops this spinach and nectarine salad dressed with red onion and bell pepper for a crunchy bite.

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