Crispy Halloumi Salad with Dates and Arugula

Updated: September 5, 2025 | Prep Time: 20 minutes

Introduction

A vibrant blend of crispy, salt-sweet halloumi, caramelized Medjool dates, peppery arugula, and toasted almonds, this salad balances savory, sweet, and bitter notes perfectly. It’s an ideal weeknight dinner or a fresh appetizer for gatherings, offering a Mediterranean-inspired twist with minimal effort.

Ingredients

For the Dressing

• 3 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar

• 2 teaspoons honey

• ½ teaspoon Dijon mustard

• ¼ teaspoon fine sea salt (adjust to taste)

• 1 large pinch freshly ground black pepper

For the Halloumi & Salad Components

• 2 tablespoons unsalted butter

• ¼ teaspoon sweet paprika

• ⅛ teaspoon ground cinnamon

• 6 Medjool dates, pitted and chopped into ½-inch pieces

• 3 tablespoons slivered or roughly chopped almonds (toasted optional)

• 2 tablespoons olive oil (for cooking halloumi)

• 8 ounces halloumi cheese, drained and cut into ½-inch bite-size cubes (pat dry with paper towels)

• 5 ounces (about 4 cups) arugula (or mixed greens: arugula, baby spinach, kale)

• ½ cup flat-leaf parsley leaves and tender stems, roughly chopped

• 3 scallions, thinly sliced (white and green parts separated; more for garnish)

Preparation Steps

Step 1: Prepare the Vinaigrette Dressing

In a medium bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, ¼ teaspoon salt, and a large pinch of pepper until fully emulsified. Taste and adjust seasoning (e.g., add ½ teaspoon honey if too tart, or a pinch of salt if bland). Set aside to infuse flavors while assembling the salad.

Step 2: Cook the Buttery Dates & Almonds

Heat a large non-stick skillet over medium heat. Add the butter and let it melt into a smooth foam. Once foaming subsides, stir in the sweet paprika and cinnamon; toast for 30 seconds to release their aroma. Add the chopped dates and slivered almonds. Cook, stirring frequently, until the dates soften and their sugars caramelize slightly (3–5 minutes), and the almonds turn golden. Transfer to a plate to cool.

Step 3: Pan-Fry Crispy Halloumi

In the same skillet, add 2 tablespoons olive oil and heat over medium. Pat halloumi cubes dry with paper towels (critical for crispiness). Arrange halloumi in a single layer (avoid overcrowding; use two batches if needed). Cook undisturbed 1–2 minutes until golden on the bottom, then flip and cook 1–2 minutes per side until all edges are crispy and browned. Transfer to a plate lined with foil and cover loosely to retain heat.

Step 4: Assemble & Serve

In a large bowl, combine arugula, chopped parsley, and sliced scallion whites. Pour the dressing over the greens and toss to coat evenly. Transfer the dressed greens to a serving platter. Arrange crispy halloumi, then the warm date-almond mixture on top. Garnish with scallion greens. Serve immediately while halloumi is hot and flavors are fresh.

Customer Reviews & Variations

• First-time commenter: "Absolutely delicious! Added quinoa for a hearty weeknight meal—perfect balance of textures."

• Seasonal twist: "Substituted kale for arugula, added roasted butternut squash with cardamom, and cut oil/butter by half. Fall-ready and light!"

• Kale conversion: "Swapped kale for arugula; became a top favorite. Salty, sweet, and peppery in every bite."

• Sweet-savory harmony: "Calorie-dense but impossible to stop eating! Halloumi’s saltiness pairs flawlessly with dates’ sweetness."

• Protein boost: "Added chili-rubbed steak for extra protein. Halloumi crispiness is game-changing—next try with Bosc pear!"

• Budget tip: "Used feta instead of halloumi (likely a typo for ‘panzanella’ cheese). Still divine for special meals!"

Pro Tip: For maximum crispiness, dry halloumi thoroughly and avoid overcrowding the pan. Adjust date sweetness by using more/less honey, or add a squeeze of lemon to brighten the dressing.