Description
A radiant, show-stopping dish that captures the golden essence of autumn. This salad masterfully balances the sweet, crisp crunch of seasonal Honeycrisp apples with the warm, savory, and satisfying chew of pan-seared halloumi cheese. Set upon a hearty base of farro and massaged kale, this meal is finished with a honey-thyme glaze and a tangy cider vinaigrette, making it a perfectly restorative, nutrient-dense main or side for any festive gathering.
Ingredients
3/4 cup dry farro
1 cup kale, stemmed and chopped
8 oz halloumi cheese, sliced
1 large Honeycrisp apple, thinly sliced
2 Tbsp honey
2 Tbsp fresh lemon juice
1 tsp fresh thyme leaves
1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
1/2 cup chopped walnuts
Pinch of salt and black pepper
Instructions
Cook the farro in boiling salted water until tender, about 20-25 minutes, then drain and set aside.
Massage the kale with a drizzle of olive oil and a pinch of salt in a large bowl to soften the leaves.
In a small bowl, whisk together the apple cider vinegar, remaining olive oil, and a touch of honey for the dressing.
In a non-stick skillet over medium-high heat, sear the halloumi slices until golden brown on both sides.
Reduce the heat to low, add the honey and thyme to the pan with the halloumi, and toss gently to glaze.
Assemble the salad by layering the farro, massaged kale, apple slices, and glazed halloumi in a serving dish.
Drizzle with the prepared cider dressing and garnish with chopped walnuts.
Notes
Massage the kale for at least 3-5 minutes to ensure it becomes tender and easy to digest. You can pre-cook the farro up to two days in advance for a faster meal. Ensure the halloumi is patted dry before searing for the best golden-brown crust.