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–+ servings
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
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
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