Kale Salad with Beets and Halloumi
This Kale Salad with Beets and Halloumi is a hearty, healthy, and delicious salad. It can be prepped ahead of time so it works well for dinner parties.
Servings: 4
Equipment
- Salad Spinner optional
- Immersion blender or mini food processor or small blender
Ingredients
- 2 medium beets or 4 small beets
- 2 teaspoons olive oil divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large bunch kale or two small bunches - approximately 1/2 to 3/4 pound, preferably lacinato, but regular curly kale will work too
- 7 ounces halloumi cheese
- 1/2 cup toasted walnut halves or pieces
Basil Balsamic Vinaigrette
- 1/2 cup lightly packed basil leaves coarsely chopped
- 3 Tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 small clove garlic
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon kosher salt or MSG-salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup canola oil or other neutral oil like grapeseed or avocado
Instructions
Salad Prep
- Heat the oven or toaster oven to 425°F. Without peeling, cut the beets into quarters (if medium) or halves (if small). Place the beets on a large sheet of aluminum foil and drizzle with 1 teaspoon of the olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Fold the foil into a packet around the beets, making sure to seal the edges well. Roast the beets for 35-40 minutes, then let them cool in their foil packet for at least 15 minutes. Use a clean paper towel to rub the skins off. Cut the beets into 1/2 to 3/4" pieces.
- Remove any tough stems from the kale and slice it into thin ribbons. Place the sliced kale into your salad spinner and rinse with water twice. Spin dry. (See note if you don't have a salad spinner).
- Cut the halloumi into 1/2 to 3/4" pieces. Heat the remaining 1 teaspoon of olive oil in a medium non-stick skillet over medium-high heat. Add the halloumi pieces and saute, stirring often until the halloumi is golden brown. Remove from heat.
Basil Balsamic Dressing
- Add the coarsely chopped basil, 3 Tablespoons balsamic vinegar, 1 teaspoon honey, 1 small clove garlic, 1/2 teaspoon dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to a 2-cup measuring cup (or any vessel that will fit your immersion blender). Blend until smooth. With the immersion blender running, slowly drizzle in 1/4 cup canola oil and continue blending until emulsified.
Salad Assembly
- Toss the sliced and dried kale and cubed beets with the salad dressing (if you want to save a little dressing to drizzle over the tops of the salads before serving, make sure to do that). Divide the kale and beets evenly between your bowls.
- Divide the seared halloumi and toasted walnuts evenly and sprinkle them over the salads. Drizzle with additional dressing, if desired and garnish with sprigs of basil.
Notes
If you don't have a salad spinner, wash the kale before slicing it. Immerse the whole leaves into a large bowl of water, rinsing twice. Lay the kale leaves in a single layer on a clean dish towel and pat dry with a second towel. Remove the ribs and slice the kale as per the recipe.
To make ahead: All of the salad prep can be done ahead of time, including dressing the kale and beets with the dressing. I recommend browning the halloumi shortly before serving (or at least re-warming it), and don't sprinkle the walnuts and halloumi over the kale/beet mixture until you're ready to serve.
