We originally developed this Warm Mushroom and Seared Halloumi Cheese Salad for Canola Eat Well – you may recall we helped to develop a little recipe book aptly titled How To Eat More Veggies Together last year. And if you don’t, message us and we will hook you up because it is CHOCK FULL of lots of delicious vegetable focused recipes, tips, and meal ideas. So you are definitely going to want to get your hands on a copy.
Well, this little old seared halloumi cheese salad became the sleeper hit of the book. So much so that it broke the internet, well at least our internet. And I don’t know why we were so surprised. Anytime you add salty and melty halloumi cheese to a dish it is bound to be a success. Take a look at this, and this. See? Recipe GOLD!
This salad is the perfect winter salad. Why? Because it’s warm. It’s got sautéed mushrooms and shallots and seared cheese and you eat it immediately and everything is warm and gooey and delicious. And we all need that right now in our lives because if you’ve looked outside recently you will see we’ve been hit with yet another snowmageddon. Just when you thought we’ve reached our snow quota for the winter, jokes on you!
Let’s hope the weather in March is a tad less snowy and a tad more sunny. And if not, at least we have this salad.
Dara
Warm Mushroom and Seared Halloumi Cheese Salad
Dietary | Vegetarian |
Meal type | Salad |
Ingredients
Salad
- 1/2 cup walnuts (chopped)
- 250 Gram package halloumi cheese (sliced horizontally into 8 slices)
- 2 Tbsp canola oil
- 1 shallot (thinly sliced)
- 227 Gram package cremini mushrooms (thinly sliced)
- 1 Tsp dried thyme
- 1/4 Tsp salt
- 1/4 Tsp pepper
- 5oz package of baby arugula
- 1/4 cup parsley (chopped)
Vinaigrette
- 1/3 cup canola oil
- 3 Tbsp balsamic vinegar
- 1 shallot (minced)
- 1 Tsp dijon mustard
Note
This is a salad you want to eat right away so that you can enjoy the cheese when it's nice and hot. Feel free to substitute any nuts you have on hand for the walnuts - almonds, pecans, or pine nuts would be delicious.
Directions
Vinaigrette | |
1. | Combine canola oil, balsamic vinegar, shallot, and dijon mustard in a jar with a tight fitting lid. Mix and set aside. |
Salad | |
2. | Heat a large non-stick skillet over medium heat and add walnuts. Toast for about 1-2 minutes until brown and fragrant. Remove from skillet and set aside. |
3. | In the same skillet, over medium heat add sliced cheese and cook for 2-3 minutes per side until browned. Remove and set aside. |
4. | In the same skillet over medium heat, add canola oil. Add shallots, mushrooms, thyme, salt and pepper and cook for about 5-10 minutes, until mushrooms are browned and liquid has evaporated. Set aside. |
5. | In a large bowl, add arugula and toss with 2 tbsp of vinaigrette. Top with cheese, mushrooms and toasted walnuts and drizzle with desired amount of vinaigrette (you may have some leftover) and sprinkle with parsley. |
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