Crispy Halloumi Salad with Kale & Pomegranate

This is a flavour-packed halloumi salad with roasted sweet potato, kale, giant couscous and a sun-dried tomato dressing. The crispy, warm halloumi works so well with the sweet potato and the fresh, crunchy pomegranate seeds at the end. It’s one of my favourites to make for a weeknight dinner, make-ahead lunch (tips below) or just as a delicious side dish.

halloumi salad with kale and pomegranate in a wooden bowl.

It’s easy to prep the salad in advance to then toss together when you’re ready to eat it, so you can enjoy the hot, crispy halloumi fresh from the pan. This post has an easy recipe which includes a tangy sun-dried tomato dressing, plus troubleshooting, storage, make-ahead options, swaps and FAQs. For more salads, you may want to try my apple fennel salad.

Why you will love this recipe:

Perfect balance of flavours: Salty, golden halloumi meets sweet roasted sweet potato, tangy dressing, and juicy pops of pomegranate.
Filling enough for dinner, but light, vibrant, and full of colour. It’s a salad that feels like a meal.
Make-ahead friendly: Roast the veg, cook the grains, and blend the dressing in advance for easy weekday lunches.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Kale – importantly with kale, you need to give it a good massage before tossing with the rest of the salad. Otherwise, it’s really tough and chewy.

Pomegranates – in truth, I find the little pots of the seeds very convenient, but you could also buy a whole pomegranate and remove the seeds yourself. The easiest way I have found is to submerge the pomegranate section in a bowl of water and use your fingers to break it apart and remove the seeds. This avoids covering your kitchen in juice.

Sun-dried tomatoes – use the oil packed sun-dried tomatoes in a jar.

Substitutions and Variations:

Sun-dried tomato oil: Use some of the flavourful oil from the sun-dried tomato jar in your dressing instead of plain olive oil.

Kale alternative: Baby spinach or mixed leaves can be used if you prefer a softer base (no need to massage).

Couscous swap: Regular couscous, quinoa, or bulgur wheat all work well if you don’t have giant couscous.

Add-ins: Try sprinkling toasted nuts or seeds (like almonds or pumpkin seeds) on top for added crunch.

Here’s how to make halloumi salad with kale and pomegranate:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 200°C (180°C fan). On a large baking tray, add the cubed sweet potato. Drizzle with olive oil, salt and pepper, and roast for 20–30 minutes, or until soft and has a little colour.

TWO: While the sweet potato roasts, pick out and get rid of any tough stalks from the kale. Add a drizzle of olive oil and a pinch of salt, then massage with your hands for 2-3 minutes until softened and dark green.

THREE: To a blender, add the olive oil, red wine vinegar, sun-dried tomatoes, garlic, honey, water, and some salt and pepper. Blend until smooth. Taste and adjust seasoning if needed.

FOUR: Pat the halloumi dry with kitchen paper. Toss with honey and chilli flakes in a small bowl. Over medium-high heat, heat a drizzle of olive oil in a frying pan.

FIVE: Fry the cubed halloumi for 2-3 minutes per side, until golden and crisp.

SIX: In a large bowl, toss together the kale, roasted sweet potato, cooked couscous, and dressing. Top with fried halloumi and scatter over the pomegranate seeds.

Cooking Tips:

Halloumi Too Rubbery? Here’s what could have happened:

You flipped too early. Wait until the bottom of the halloumi crisps up and then flip.
The pan was too cold – this risks steaming the halloumi rather than crisping it so make sure it’s nice and hot.
The cheese wasn’t patted dry. Moisture stops the halloumi gaining any colour so make sure you pat it dry before frying.

If your dressing separates: Just give it another blitz in the blender and it should come back together. If needed, add a dash more oil whilst whisking to bring it back together.

Frequently Asked Questions

How do I stop halloumi from sticking to the pan?

Ensure the pan is hot before adding the halloumi to the pan. You should also pat the cheese dry, and don’t rush the flip; wait until a golden crust forms and the cheese naturally releases.

can i make this halloumi salad in advance?

You can roast the sweet potato and cook the couscous up to 2 days ahead. Store them separately in the fridge. The dressing can be made in advance and kept in a sealed jar or container in the fridge for up to 5 days — just give it a good shake before using. Assemble the salad just before serving for the best texture and freshness.

can you eat halloumi raw in a salad?

You can, but it’s definitely better to eat it cooked while it’s hot and crispy. It tastes best that way.

Other recipes you might enjoy:

I like serving this halloumi salad as a side dish. To serve alongside, I like these air fryer lamb chops, tarragon roast chicken or my pesto salmon. You might also like my filo bows with spinach and feta.

Salad Recipes

Brussels Sprout Salad with Bacon

Salad Recipes

Roasted Aubergine Salad

Salad Recipes

Strawberry and Tomato Salad

Seafood Recipes

Ahi Tuna Salad

If you tried this Halloumi Salad or any other recipe on the site, please do leave a rating or comment and let us know how it went!

Kale Halloumi Salad with Pomegranates

By: Margie Nomura

This halloumi salad is full of texture and flavour. Crispy halloumi, roasted sweet potato, tender kale and nutty giant couscous, all brought together with a tangy sun-dried tomato dressing and a sprinkle of pomegranate seeds.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings as a side

Ingredients

For the salad:

180 g kale , stalks removed and chopped
1 large sweet potato , peeled and cubed
225 g halloumi , cubed
1 tbsp honey
1 tsp chili flakes
150 g giant couscous
4 tbsp pomegranate seeds
Olive oil , for roasting and frying
Salt and pepper , to taste

For the dressing (you may not need it all!):

80 ml extra virgin olive oil , ⅓ cup
60 ml red wine vinegar , ¼ cup
¼ cup sun-dried tomatoes in olive oil , roughly chopped
1 clove garlic , crushed
1½ tbsp honey
120 ml water , ½ cup
Salt and pepper , to taste

Instructions

Preheat the oven to 200°C (180°C fan). On a large baking tray, add the cubed sweet potato. Drizzle with olive oil, salt and pepper, and roast for 20–30 minutes, or until soft and has a little colour.
While the sweet potato roasts, pick out and get rid of any tough stalks from the kale. Add a drizzle of olive oil and a pinch of salt, then massage with your hands for 2-3 minutes until softened and dark green. Really squeeze and break it down, don't skip this step.
Boil the giant couscous according to the packet instructions until tender. Drain and set aside.
To a blender, add the olive oil, red wine vinegar, sun-dried tomatoes, garlic, honey, water, and some salt and pepper. Blend until smooth. Taste and adjust seasoning if needed.
Pat the halloumi dry with kitchen towel. Toss with honey and chilli flakes in a small bowl. Over medium-high heat, heat a drizzle of olive oil in a frying pan. Fry the cubed halloumi for 2-3 minutes per side, until golden and crisp.
In a large bowl, toss together the kale, roasted sweet potato, cooked couscous, and a few spoons of dressing. Toss, taste and add more dressing as needed. Top with fried halloumi and scatter over the pomegranate seeds.

Notes

Scroll up for a step by step guide on how to make halloumi salad. To store: Store any leftovers in an airtight container in the fridge for up to 3 days. The salad is best enjoyed at room temperature. If refrigerated, let it sit out for about 15–20 minutes before serving. The halloumi will lose its crisp texture though so if you won’t eat the whole salad at once, just leave behind some halloumi and fry it up when ready to serve. Make ahead: You can roast the sweet potato and cook the couscous up to 2 days ahead. Store them separately in the fridge. The dressing can be made in advance and kept in a sealed jar or container in the fridge for up to 5 days – just give it a good shake before using. Assemble the salad just before serving for the best texture and freshness. Sun-dried tomato oil: Use some of the flavourful oil from the sun-dried tomato jar in your dressing instead of plain olive oil. Dressing: this might make more dressing than you need – start with a few spoons and then see how you go, adding as you go. Leftover dressing stores in the fridge in an airtight container or jar for a week and can go on any salad you like! Kale alternative: Baby spinach or mixed leaves can be used if you prefer a softer base (no need to massage). Couscous swap: Regular couscous, quinoa, or bulgur wheat all work well if you don’t have giant couscous. Add-ins: Try sprinkling toasted nuts or seeds (like almonds or pumpkin seeds) on top for added crunch.

Nutrition

Calories: 500 kcal
, Carbohydrates: 34 g
, Protein: 17 g
, Fat: 34 g
, Saturated Fat: 12 g
, Polyunsaturated Fat: 3 g
, Monounsaturated Fat: 17 g
, Sodium: 754 mg
, Potassium: 525 mg
, Fiber: 5 g
, Sugar: 12 g
, Vitamin A: 12600 IU
, Vitamin C: 52 mg
, Calcium: 705 mg
, Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.