• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Meal Planning Made Simple
  • About Me
  • Home

Plan. Eat. Post. Repeat.

menu icon
go to homepage
  • Recipe Index
  • Meal Planning Made Simple
  • About Me
  • Home
  • Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipe Index
    • Meal Planning Made Simple
    • About Me
    • Home
  • Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Salads and Dressings

    Published: May 11, 2023 by Cassie Waltman · 4 Comments

    Crispy Halloumi Lentil Salad with Cauliflower & Pomegranate

    click here to get straight to the recipe

    Smoky lentils, spiced cauliflower, salty cheese, a rich roasted pepper dressing, and pops of jewel-like pomegranate... what more could you want? This crispy halloumi lentil salad is packed with contrasting flavors and textures and makes an impressive main dish.

    The salad plated on a large white platter sitting on a black and white towel.

    I love a salad packed with a hearty base, cheese, fruit, veggies, and more. A dinner-worthy salad can break you out of a boring dinner rut in a flash! The combination of ingredients in this halloumi lentil salad is available all year round, but the bright colors and sweet-tart flavors feel right at home in spring.

    You'll find lots of recipes on my site with this filling and delicious combination of grains, vegetables, and cheese. Try a Zucchini and Burrata Bowl or the Roasted Carrot and Chickpea Grain Bowls for two more ideas!

    If you love a fruity addition to your salad, try this Strawberry Goat Cheese Salad with Strawberry Vinaigrette!

    Jump to:
    • Ingredients
    • Roast the Cauliflower
    • Make the Salad Dressing
    • Prepare the Halloumi Cheese
    • Build the Salad
    • Variations and Substitutions
    • Storage
    • FAQ
    • Other Vegetarian Main Dishes
    • Try It and Share
    • Recipe
    • Comments

    Ingredients

    Gather up all of your ingredients (plus one supermarket shortcut item) to prep this delicious salad.

    Ingredients for the lentil salad are displayed in a wooden tray

    I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

    • Pomegranate and Roasted Red Pepper Salad Dressing - The salad dressing comes together in a matter of minutes in a small food processor or bullet blender.
    • Precooked Lentils - These are a great time saver! I find steamed lentils in vacuum-sealed packaging at Trader Joes, Target, and Melissa's brand in our supermarket in the produce aisle (often near the tofu). I use them in my Shortcut Mujadara recipe as well. Bring the lentils to room temperature before building the salad.
    • Cauliflower - I buy either a medium sized head of cauliflower and break it up into florets or a pre-chopped bag to save a bit of time. Chop the florets into manageable bite-sized pieces so that you can get all of the good ingredients on one perfect forkful!
    • Spices - A combination of chili powder and garlic powder add flavor to the cauliflower.
    • Halloumi Cheese - This is a cheese with a high melting point that you can grill or fry. I find it at our regular supermarket and also sometimes at Trader Joe's.
    • Pomegranate Arils - These juicy fruits are found on the inside of a pomegranate and luckily you can buy them already prepared in many supermarkets as well as Trader Joe's. You can absolutely harvest the arils from a whole pomegranate on your own. This guide is a good description of how I do it at home.

    Roast the Cauliflower

    Roasting the cauliflower takes the majority of the prep time for this salad, so start with this task first. Preheat your oven to 425F.

    Cauliflower florets in a stainless steel bowl with spices sprinkled over the top.

    Combine the cauliflower florets, oil, chili powder, garlic powder, and salt and toss until well coated.

    The seasoned cauliflower florets spread out over a small sheet pan.

    Spread the spiced cauliflower over a sheet pan and roast for 25 minutes, tossing the florets halfway through the roasting time for even browning.

    The roasted cauliflower with crispy browned bits on a sheet pan.

    The roasted cauliflower should be tender with some deeply browned spots. Set the cauliflower aside while you layer the rest of the ingredients.

    Make the Salad Dressing

    The salad dressing comes together easily in a small food processor. Add the drained roasted red peppers, toasted walnuts, lemon juice, olive oil, pomegranate molasses, salt, and pepper to the bowl of the processor. Blend until smooth and set aside.

    The bright orange-red processed salad dressing sits in the bottom of the food processor bowl.

    Find the recipe and ingredients list here. Thin the dressing with water to your desired texture.

    Prepare the Halloumi Cheese

    Halloumi cheese can be grilled or fried to give it a crispy texture and beautifully melty interior. When pan frying the cheese, it's best to go low and slow for optimal golden color and melty-crispy texture.

    Slices of fresh halloumi cheese are piled on to a black plate.

    Slice your halloumi into ½-inch planks. I like to cut these in half so you end up with 2-inch by 1-inch pieces.

    Fried halloumi pieces draining on a brown paper bag.

    Heat the skillet over medium-low heat. In batches so that you have room for flipping the cheese pieces, cook the pieces until they are golden brown on each side. This takes about 2-3 minutes per side. Drain on a paper towel or paper bag.

    Build the Salad

    You'll want to chop some parsley or cilantro for garnish. Then grab your room-temperature lentils and build the most gorgeous salad! You can build one giant salad on a platter or plate the salad individually on smaller plates.

    Cooked lentils layered on a a large white platter.

    Scatter the lentils on the platter for a hearty base.

    Halloumi cheese is nestled into the layer of lentils on a white platter.

    Nestle in the pieces of crispy fried halloumi.

    The roasted broccoli is added to the lentils and halloumi on the platter.

    Add the spiced roasted cauliflower to the salad.

    The salad plated on a large white platter sitting on a black and white towel.

    Drizzle the dressing over everything and then sprinkle the salad with the pomegranate arils and parsley or cilantro.

    Variations and Substitutions

    This recipe is gluten-free and vegetarian as is (though check out this article on cross contact with gluten in packaged lentils). Depending on your tastes, you may want to make some of the changes below:

    • Swap the Lentils - While I love the earthy flavor of the lentils in this dish, we have family that can't tolerate legumes so we swap out the lentils for quinoa, farro, or couscous.
    • Kid Friendly Changes - My kids don't love this as a big salad, but they will eat the pieces separately. Their plate would have a few of the halloumi pieces, a handful of cauliflower, and a pile of pomegranate arils. One will eat the lentils, one won't. We make it work.
    A detailed image of the salad with lentils, fried halloumi, roasted cauliflower, chopped parsley, an orange dressing, and red pomegranate arils.

    Storage

    This salad really is best eaten immediately after preparation. The crisp texture on the halloumi and the cauliflower just don't hold up once everything is stored in the refrigerator.

    If you have leftovers, the best option is to separate the cheese and cauliflower pieces so that they can be reheated in the microwave for a quick burst to bring them to room temperature. Then combine them with the rest of the salad and some extra dressing.

    Pomegranate arils go bad very quickly even with refrigeration, so this salad is best eaten up within one day pf preparation.

    FAQ

    What is halloumi cheese?

    Halloumi cheese is traditionally made form a combination of sheep's and goat's milk, though these days it is often made with cow's milk as well. Its origin is the island of Cyprus, and its high melting point makes it uniquely suitable for grilling or frying. The cheese can be "squeaky" like cheese curds!

    At what temperature should the salad be served?

    Serve the salad at room temperature with the cooked halloumi cheese and cauliflower still warm from the skillet and oven. This is the optimal temperature for crispy halloumi and cauliflower to contrast with the soft lentils.

    How can you use leftover pomegranate and red pepper dressing?

    So many ways! It is great as a dip for veggies, a spread for sandwiches, or a marinade for grilled chicken thighs.

    Other Vegetarian Main Dishes

    This salad makes a great vegetarian meal. Here are others you may want to try:

    • The finished pasta strands are swirled into piles and garnished with basil in a white bowl on a green surface.
      Angel Hair Pasta with Fresh Tomatoes
    • The finished casserole sits on a white table next to a white and green striped towel, a stack of plates, and a spatula.
      Frozen Burrito Casserole with Green Enchilada Sauce
    • A blue plate is filled with bean and broccoli tacos in charred tortillas topped with radishes and crumbled cheese.
      Charred Broccoli Tacos with Honey Chipotle Sauce
    • A white platter heaped with mujadara: white rice and brown lentils all topped with golden shallots.
      Shortcut Mujadara with Instant Pot Rice and Precooked Lentils

    Try It and Share

    I hope you love this crispy halloumi lentil salad with all the delicious toppings! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

    Recipe

    The salad plated on a large white platter sitting on a black and white towel.

    Crispy Halloumi Lentil Salad with Cauliflower & Pomegranate

    Cassie Waltman
    A crispy halloumi lentil salad with spiced roasted cauliflower, pomegranate arils, and a bright, tangy dressing makes a hearty main dish.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course, Salad, Side Dish
    Cuisine Mediterranean
    Servings 4
    Calories 549 kcal

    Equipment

    • 1 food processor or small blender

    Ingredients
      

    • ⅔ batch Pomegranate and Roasted Red Pepper Salad Dressing (thinned to desired consistency with water)
    • 1 pound precooked lentils
    • 12 oz. cauliflower florets
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon kosher salt
    • ½ teaspoon garlic powder
    • 1 tablespoon olive oil
    • 8 oz. halloumi cheese
    • ½ cup pomegranate arils
    • ¼ cup parsley or cilantro (chopped)

    Instructions
     

    • Preheat the oven to 425°F. Spray a sheet pan with cooking spray. Open the lentils and allow them to come to room temperature.
    • Cut the cauliflower into bite-sized pieces. Toss them with the olive oil, chili powder, cumin, salt, and garlic powder until well coated.
    • Pour the seasoned cauliflower onto the sheet pan and roast for 20-25 minutes, tossing the florets halfway for even browning.
    • Prepare the salad dressing by adding all of the ingredients to a small food processor or bullet blender and processing until smooth.
    • Heat a frying pan over medium-low heat. Slice the halloumi into ½-inch slices and cut into 2-inch pieces. Fry in batches, giving plenty of space between the slices for turning, until both sides are golden brown and crispy. Remove to a towel to drain.
    • Build the salad on a platter or individual plates by layering the lentils, cauliflower, and cheese. Drizzle with the dressing and sprinkle with the parsley or cilantro and the pomegranate arils. Serve immediately.

    Notes

    See the linked recipe post above for the ingredients, quantities, and preparation of the salad dressing, but here is the quick run-down:
    • 2 tablespoons pomegranate molasses
    • ¼ cup olive oil
    • ½ teaspoon kosher salt
    • 1 ½ tablespoons lemon juice
    • 1 jarred roasted red pepper
    • ½ cup walnut halves and pieces, toasted
    • black pepper, to taste
     
      

    Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

    Nutrition Facts

    Calories: 549kcalCarbohydrates: 38gProtein: 28gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gSodium: 1550mgPotassium: 656mgFiber: 11gSugar: 8gVitamin A: 502IUVitamin C: 52mgCalcium: 662mgIron: 4mg
    Share your results on Instagram!Mention @planeatpostrepeat or tag #planeatpostrepeat !

    More Salad and Dressing Recipes

    • A copper bowl is filled with the buttered pecans and garnished with a sprig of rosemary.
      Buttered Pecans with Brown Sugar, Rosemary, and Cayenne
    • The finished salad is plated up in a gray bowl.
      Cucumber and Carrot Salad
    • A glass cup of a pale green dressing sits on a cork coaster over a light wood tray.
      Creamy Cilantro Pepita Dressing
    • A white plate is piled with mixed greens, fresh strawberries, almonds, bacon, goat cheese with pink coating, and a pink dressing.
      Strawberry Goat Cheese Salad with Strawberry Balsamic Vinaigrette

    Reader Interactions

    Comments

    1. Cassie says

      May 21, 2023 at 8:42 pm

      5 stars
      I hope you love this flavorful salad! Please comment with any questions.

      Reply
    2. Gretchen Biasotti says

      November 27, 2023 at 10:01 pm

      5 stars
      Made this recipe for a quick weeknight dinner. Had to disassemble for picky eaters, too, but it was a hit. Ate it with a pile of roasted squash and veggies from the farm box. Yum

      Reply
      • Cassie says

        November 28, 2023 at 9:16 am

        So glad you enjoyed this recipe and found a way to accommodate the picky eaters at your table!

        Reply
    3. Signe says

      September 19, 2024 at 6:58 pm

      Hi,

      Could I prepare all the steps and assemble, everything without the dressings, a little beforehand and then heat it up in the ovn right before serving?

      I am hosting a big birthday party and like to do as much prep as I can before guests arrive, and then simply heat things up when we have to eat.

      Thanks!

      Reply

    I'd love to hear your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cassie! I'm glad you're here. Check out my most popular recipes below or browse the recipe index for a new favorite.

    More about me →

    Popular

    • The finished casserole sits on a white table next to a white and green striped towel, a stack of plates, and a spatula.
      Frozen Burrito Casserole with Green Enchilada Sauce
    • A glass cup of a pale green dressing sits on a cork coaster over a light wood tray.
      Creamy Cilantro Pepita Dressing
    • A bowl of yellow sauce sprinkled with orange spice sits on a cutting board next to a sliced lemon half and a small white spoon.
      Mom's Simple Microwave Hollandaise Sauce (No Blender)
    • Easy Chicken Pecan Salad piled in a wooden bowl with chunks of pecans and celery.
      Easy Chicken Pecan Salad (With 5 Variations!)

    Seasonal Favorites

    • A Spinach and Feta Pie sits on a wooden cutting board with a serving on a white plate next to it.
      Spinach and Feta Pie
    • Prepared short ribs are bathed in a glossy sauce in the bottom of a large pot.
      Cranberry Braised Short Ribs with Cranberry Red Wine Glaze
    • Easy One Bowl Soft Orange Cardamom Cookies
    • The bronzed gratin in a black cast iron skillet is at the center of the image, surrounded by plates, forks, an ear of corn, a Parmesan cheese wedge, and cloves of garlic.
      Garlic Parmesan Corn Au Gratin

    Footer

    ↑ back to top

    About

    • About Me

    Subscribe

    • *Sign Up* coming soon for meal plans sent to your inbox!

    Contact

    • Email

    Copyright © 2024 Plan. Eat. Post. Repeat.

    The salad plated on a large white platter sitting on a black and white towel.
    The salad plated on a large white platter sitting on a black and white towel. Teh words "Crispy Halloumi Salad with Cauliflower & Pomegranate" and "Plan. Eat. Post. Repeat" are in a box at the bottom of the image.

    Rate This Recipe

    Your vote:




    A rating is required
    Name and email are required