Baked Halloumi Salad with Pomegranate and Avocado: A Mediterranean Delight
Are you looking for a show-stopping salad that’s both elegant and easy to prepare? This baked halloumi cheese salad recipe is a true flavor bomb that’s simple to pull together yet impressive enough for guests. With each bite offering a different taste experience, this Mediterranean-inspired dish combines firm, salty baked halloumi, creamy avocado, tart pomegranate seeds, crispy toasted pita, and sweet orange rounds. There’s truly something in this halloumi cheese salad for everyone to love! If you want to try the cheese in other recipes try my Halloumi Cheese Salad with Berries and Halloumi Fries with Honey, Chili Flakes & Sesame.
What Is Halloumi Cheese?
Halloumi cheese is a semi-hard cheese that originated in Cyprus and has been enjoyed throughout the Mediterranean region for centuries. Traditionally made from goat’s or sheep’s milk—or sometimes a combination of the two—halloumi has a distinctive salty and milky flavor profile. Think of it as a saltier, tangier, and slightly firmer version of mozzarella.
Unlike many other cheeses, halloumi has a high melting point, making it perfect for cooking. It’s usually served warm after being grilled or, as in this baked halloumi recipe, roasted in the oven until golden. When cooked, halloumi develops a wonderfully crispy exterior while maintaining a soft, squeaky interior.
For those seeking a halloumi cheese substitute, firm paneer, bread cheese (juustoleipä), or even extra-firm tofu can work in a pinch, though none quite capture halloumi’s unique texture and flavor.
Why This Baked Halloumi Salad Works
This halloumi and pomegranate salad is a nutritional powerhouse. Although halloumi is relatively high in saturated fat, it’s an excellent vegetarian source of protein and calcium. Paired with nutrient-rich avocado, vitamin-packed oranges, and antioxidant-loaded pomegranate seeds, this halloumi and avocado salad makes for a satisfying, planet-friendly meal that’s perfect for Meatless Monday or any day you’re craving something special.
Key Ingredients for the Perfect Halloumi Pomegranate Salad
Baked halloumi cheese is undoubtedly the star of this recipe, but the supporting ingredients are what transform this dish from good to extraordinary:
- Halloumi cheese: The foundation of our salad, providing salty, chewy goodness
- Avocado: Adds creamy texture and healthy fats
- Orange segments: Brings sweet juiciness and vibrant color
- Pomegranate seeds: Offers tart bursts of flavor and jewel-like beauty
- Pita bread: Toasted for irresistible crunch (I’m fond of Joseph’s original pita which is just 2 points for my WW friends)
- Olive oil: Binds everything together with Mediterranean flair
- Fresh herbs: Choose your favorites for aromatic finishing touches (I used a mix of oregano and dill)
Elevate Your Salad with This Simple Dressing
A fabulous halloumi and avocado salad deserves an equally outstanding dressing. This light vinaigrette complements the flavors perfectly without overwhelming them:
- 1 tablespoon extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/2 small shallot, finely sliced
- Salt to taste
Simply whisk all ingredients together or shake in a sealed jar until emulsified. This bright dressing ties together all the elements of your halloumi cheese salad while adding its own layer of flavor. BTW, this works great as an everyday salad dressing so keep it on hand for other salads too.
How To Make This Gorgeous Baked Halloumi Salad
There are several components to this salad recipe, but none are difficult or fussy. Take it one step at a time, and you’ll soon have a rustic, flavor-packed halloumi cheese salad with incredible textural contrast:
- Preheat strategically: Heat your oven AND a baking sheet to 400°F (200°C) This is an important tip: preheat the baking sheet. This will help toast the pita and make the cheese cook quicker.
- Prep the stars: Toss cut halloumi and torn pita with olive oil and a pinch of salt.
- Bake to perfection: Place the halloumi and pita on the preheated baking sheet for about 20 minutes until the pita becomes crispy and the halloumi turns golden and slightly shrinks and the liquid from the cheese evaporates. Give it a little time so the cheese gets golden brown and the pita is crispy. If the cheese is wet or the pita isn’t crispy, let it bake a little longer.
- Make the dressing: Whisk together a simple but flavorful dressing (recipe above)
- Prep the fruits: Slice the peeled oranges and extract pomegranate seeds (or use pre-packaged seeds for convenience)
- Assemble with care: Layer all components of your halloumi pomegranate salad. Start by laying the sliced oranges on a platter. Then, top with the halloumi and pita that was baked and mixed with the dressing. Finish with the pomegranate seeds and a sprinkle of chopped herbs. Serve immediately while the cheese is warm and pita is crunchy.
Make It Your Own: Customizing Your Halloumi Cheese Salad
One of the best things about this baked halloumi recipe is its versatility. Consider adding any of these ingredients to make this halloumi and pomegranate salad truly your own:
- Grilled shrimp for added protein
- Kalamata olives for briny depth
- Capers for pops of saltiness
- Cherry tomatoes for juicy sweetness
- Peppery arugula as a base
- Microgreens for elegant presentation
- Sliced jalapeños for those who enjoy heat
Why This Baked Halloumi Recipe Is Perfect for Entertaining
This halloumi pomegranate salad makes an impressive centerpiece for any gathering. The vibrant colors—ruby red pomegranate seeds, golden baked halloumi, creamy green avocado, and bright orange segments—create a visual feast that’s as beautiful as it is delicious.
The varied textures and flavors ensure that every bite offers something new to discover. Plus, many components can be prepped ahead of time, making this an ideal recipe for entertaining. Simply bake the halloumi and pita just before serving for maximum impact.
Final Thoughts: Why You’ll Love This Baked Halloumi Salad
Whether you’re new to cooking with halloumi or already a fan of this versatile cheese, this salad recipe showcases it at its best. The combination of warm, salty baked halloumi with fresh, sweet, and creamy companions creates a balanced dish that works as a light lunch, appetizer, or side.
The next time you’re looking to impress without stress, turn to this halloumi and avocado salad. It’s a testament to how simple ingredients, thoughtfully combined, can create something truly spectacular. Your taste buds—and your guests—will thank you!
If you enjoyed this recipe, please leave a rating and comment below. Looking for other unique salads? Try some of my favorites:
Prawn, Mango, Avocado Salad Stacks
Italian Tortellini Pasta Salad
Spinach Salad with Blueberries, Goat Cheese and Grilled Peaches
Creamy Cucumber and Apple Salad
Belgian Endive Salad Cups with Corn, Avocado and Feta
Compressed Watermelon, Feta & Arugula with Jalapeno Dressing
Baked Halloumi Cheese Salad
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 medium pita, torn into 1½" pieces
- 1 8–10-oz. package Halloumi cheese, patted dry, and cut into 1" pieces
- 2 Tbsp. extra-virgin olive oil, divided
- 1/2 tsp. kosher salt, plus more as needed
- 2 Tbsp. Red wine vinegar
- 1 Tbsp. honey
- 2 medium oranges
- ¼ cup pomegranate seeds
- 1/2 medium shallot, thinly sliced
- 2 Tbsps. coarsely chopped herbs (oregano, basil and/or dill)
- 1 ripe avocado, halved, pit removed
Instructions
- Place a rack in middle of oven and set a rimmed baking sheet on rack; preheat oven to 400 degrees F. Heat the baking sheet for 10 minutes.
- Toss medium pita (Low fat Joseph’s are my choice), torn into 1" pieces, one 8–10-oz. Package of Halloumi cheese, patted dry with paper towels, and cut into 1" pieces,one tablespoon olive oil, and big pinch of kosher salt in large bowl until well coated. Carefully spread out in a single layer on the hot baking sheet; reserve bowl. Roast, tossing halfway through, until cheese is golden brown on a few sides and pita is crisp, 18–20 minutes.
- Meanwhile, whisk 2 tablespoons of red wine vinegar, 1 Tbsp. honey, 1/2 tsp. kosher salt and remaining tablespoon of olive oil in reserved bowl to combine. Add the shallots.
- Using a small paring knife and working one at a time, cut away peel and white pith from the oranges, and discard skin and pith. Slice the peeled oranges into ½"-thick slices. Transfer citrus slices to a platter. Next, add the baked Halloumi and pita to the bowl with dressing. Toss to combine.
- Arrange the pita and Halloumi salad on the platter with the orange slices and scatter coarsely chopped herbs of your choice on top. Using a spoon, scoop out flesh from the ripe avocado by the teaspoon, and arrange over salad. Drizzle any leftover dressing in bowl on top. Sprinkle with the pomegranate seeds, serve and enjoy.
