Halloumi Kale Salad with Harissa Dressing

Halloumi kale salad with spicy harissa dressing and roasted cauliflower is a flavor-packed side dish to serve with any meal.

Halloumi Kale Salad with Harissa Dressing

I may say this often, but this halloumi kale salad may be one of my top 3 salad combinations yet. While the ingredients are so simple, the flavor profile is anything but simple. It’s spicy, zesty, and has the perfect balance of flavors.

The kale is massaged with a creamy harissa almond butter dressing, then tossed with grilled halloumi, roasted cauliflower, and chopped almonds. Serve this alone or with your favorite salmon for an easy weeknight meal.

The spicy harissa almond butter dressing is a must-make on its own. It’s so creamy and delicious massaged into a kale salad, but can also be served as a dip for summer rolls or drizzled over your favorite protein.

It brings the flavors of the salad together so well, and truly makes it the perfect hearty salad.

Ingredients for this kale salad

Here’s what you’ll need for this halloumi kale salad:

• cauliflower florets– I used a 16 oz bag of colorful cauliflower florets for this recipe, but a small head of cauliflower will work well too
• kale– I used about 1/2 of a 10 oz bag of shredded kale. You can use 5-6 oz of bagged kale, or 2 bunches of kale.
• halloumi– the fried halloumi adds a delicious savory touch to this salad. If you have a hard time finding halloumi, you can swap crumbled feta or goat cheese
• chopped almonds– for an added crunch
• homemade harissa almond butter dressing– made with creamy almond butter, harissa, and a few other pantry staples

How to make Halloumi Kale Salad with Harissa Dressing

Roast the cauliflower

Toss the florets in olive oil, salt, pepper and garlic powder then bake them on 400 F for about 30 minutes.

Prepare the harissa almond butter dressing

Blend together the harissa almond butter dressing ingredients using a blender cup or immersion blender. This dressing can easily be made with tahini for a nut-free version.

Grill the halloumi

Slice the halloumi into 1 inch strips then grill it in an oiled pan for about 2-3 minutes until browned.

Assemble the salad

Massage half of the dressing into the kale, then mix in the roasted cauliflower, halloumi and chopped almonds. Toss with the remaining dressing and enjoy.

This salad is hearty, delicious and packed with flavor. I can’t wait for you guys to try it!

Other salad recipes you’ll love:

Lentil Salad with Lemon Vinaigrette

Blood Orange Burrata Salad

Avocado Mango Wild Rice Salad

Halloumi Kale Salad with Harissa Dressing

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Course: Salads

Servings

4-6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Ingredients

• 5 -6 oz bag shredded kale, or about 2 bunches chopped

• 4 oz halloumi

• 1/3 cup raw or roasted almonds, chopped

• 16 oz cauliflower florets (I used colored cauliflower) or 1 small head of cauliflower

• Olive oil

• 1/2 tsp garlic powder

• Salt & pepper

• Harissa Almond Butter Dressing

• 1/4 cup creamy almond butter

• 1 tbsp harissa

• 1 tbsp honey

• 3 tbsp coconut aminos

• Juice from 1/2 lime

• 1 tsp sesame oil

• 2 cloves garlic

• 1/4 tsp salt, plus more to taste

• 2 -3 tbsp of water, as needed

Directions

• Preheat the oven to 400 F
• Add the cauliflower florets to a sheet pan and drizzle with olive oil, 1/2 tsp garlic powder and salt & pepper. Bake for about 30 minutes.
• While that bakes, prepare the almond butter dressing by blending together the dressing ingredients until smooth. Start with 2 tbsp of water and add more by the tbsp if needed to thin. Taste and adjust salt as needed.
• Add the kale to a large salad bowl and pour half the dressing over the top then mix it into the kale.
• Slice the halloumi into 1 inch strips. Heat a skillet on medium heat then drizzle lightly with oil. Grill each piece of halloumi for about 1-2 minutes on one side until brown, then flip for another minute.
• Top the kale with the grilled halloumi, roasted cauliflower and chopped almonds, then toss together with the remaining dressing.
• Leftovers can be served cold or at room temperature. Refrigerate for up to 3 days.

Did you make this recipe?

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