Halloumi and Citrus Salad with Curried Maple Dressing
Servings 4
Ingredients
- 1 large pink grapefruit
- 1 large navel orange
- 1 small shallot peeled and finely minced
- 2 Tbsp extra-virgin olive oil
- 1 tsp pure maple syrup
- 2 tsp hot curry powder
- 1/4 tsp turmeric
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tsp extra-virgin olive oil
- 7 oz pkg halloumi cheese sliced into 4 equal-sized slices
- 6 cups baby spinach leaves washed and spun dry
- 4 cups baby romaine escarole, and/or other spring gem greens
- 3 heirloom carrots peeled and shaved into ribbons
- 1/4 cup chopped cashews toasted
- Chopped chives for garnish
Instructions
- Over bowl to catch juices, cut peel and pith away from citrus. Use 3 Tbsp juices for dressing and reserve the rest for another use. With sharp knife, segment orange and grapefruit and set segments aside on plate. In small bowl, to the 3 Tbsp fruit juices, add shallot, oil, syrup, curry powder, turmeric, salt, and pepper. Whisk together to blend. Add more seasonings to taste. Set aside.
- In medium-sized skillet, heat 2 tsp oil. Add halloumi and cook until golden on both sides, about 5 to 7 minutes. On serving platter, arrange greens and tuck carrot ribbons and citrus wedges throughout. Arrange halloumi on top. Give dressing a quick whisk and then drizzle over salad. Sprinkle with toasted cashews and chopped chives, and serve immediately.
Notes
Each serving contains: 355 calories; 16 g protein; 23 g total fat (3 g sat. fat); 26 g carbohydrates (11 g sugars, 5 g fiber); 270 mg sodium