Crispy Halloumi Salad With Dates and Arugula
Updated September 5, 2025
- Ready In
- 20 min
- Rating
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Ingredients
For the Dressing
3 tablespoons olive oil
2 tablespoon red wine vinegar
2 teaspoons honey
½ teaspoon Dijon mustard
Fine sea salt and black pepper
For the Halloumi Salad
2 tablespoons unsalted butter
Pinch sweet paprika
Pinch ground cinnamon
6 Medjool dates, pitted and chopped
3 tablespoons slivered or roughly chopped almonds
2 tablespoons olive oil
8 ounces halloumi, drained and cut into bite-size pieces
5 ounces (about 4 cups) arugula (or a mix of arugula and baby spinach)
½ cup flat-leaf parsley leaves and tender stems, roughly chopped
3 scallions, thinly sliced, plus more for garnish if desired
Nutritional analysis per serving (4 servings)
37 grams carbs; 66 milligrams cholesterol; 518 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 39 grams fat; 5 grams fiber; 671 milligrams sodium; 12 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a large bowl, whisk together the olive oil, vinegar, honey, Dijon, ¼ teaspoon salt and a large pinch of pepper. Taste and adjust seasoning as desired; set aside.
- Step 2
Make the salad: In a large pan, melt the butter over medium heat. Once melted, add a pinch of paprika and cinnamon, then the dates and almonds. Cook, stirring frequently, until the dates have absorbed the butter and softened and the almonds are lightly toasted, 3 to 5 minutes. Transfer to a plate.
- Step 3
In the same pan, cook the halloumi: Heat the olive oil over medium. Add the halloumi and cook for 1 to 2 minutes on each side, until golden brown and crispy. Transfer to a plate and cover with foil to keep the halloumi warm.
- Step 4
Assemble the salad: Add the arugula, parsley and scallions to the bowl with the dressing and toss to combine. Transfer to a large serving plate in an even layer. Arrange the halloumi on top of the greens, followed by the buttery dates and almonds. Garnish with more scallions, if desired, and serve immediately.
Private Notes
Comments
First time commenting on a recipe but this one is worth it - absolutely delicious. Added a little quinoa and it was the perfect easy weeknight meal.
Very tasty and substantial enough for dinner! Proportions as written made 2 large dinner salads for us. Used a mix of arugula, kale, and spinach for the greens, finely chopped a crisp apple, and added 400g butternut squash roasted with some cardamom and chili flake. As usual for NYT, you can cut the oil and butter basically in half, but this one was terrific for easing into fall!
So delicious. I made this salad with kale (but otherwise as directed). It is quickly in my list of favorites.
Delicious! A perfect blend of sweet and savory. I tweaked the recipe a little, as I'm allergic to nuts and only had 50/50 spinach arugula blend on hand, but I absolutely loved this dish. Will try with quinoa and/or chick peas next time.
I've made this twice. I really love this with all the flavors and textures. My comments: Give the almonds a head start because the dates cook faster. Good idea to double the dressing too.
I've heard of grilling halloumi, but not pan searing - and, sure enough, it just melted into an oily round disc, no crispy cubes. Save yourself the calories and effort of using a pan for anything in this recipe - just sprinkle the dry fruit and toasted nuts on the greens along with some crumbled feta or goat cheese.