Halloumi Salad with Pomegranate
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining seared halloumi cheese, lentils, and quinoa with fresh arugula, pomegranate, and orange, dressed in a bright shallot vinaigrette. Substantial and flavorful, it works as a satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup dry brown lentils
- 1 tsp olive oil
- 8 oz halloumi cheese (cut into 1/2-inch thick slices)
- 4 cups arugula
- 1/2 cup pomegranate seeds
- 1 orange (cut into segments)
- 1/2 cucumber (sliced and cut in half)
- 2 tbsp sunflower seeds
- 1/2 cup quinoa
- 1 cup water
- 1 pinch salt
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 small shallot (finely minced)
- 2 tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp each salt & pepper
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1057mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 704mg
- Calcium
- 537mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1057MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.