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Strawberry Halloumi Salad with Candied Pecans

Farah Abumaizar
A simple summery salad with strawberries, grilled halloumi, arugula and candied pecans
Prep Time 10 mins
Cook Time 5 mins
Course Salad
Cuisine American
Servings 4 people


For the salad base:

  • 150 g halloumi, sliced
  • 1 cup ripe strawberries, sliced
  • 4 cups salad greens, I used one box of arugula
  • Handful pomegranate seeds

For the candied pecans:

  • 1/4 cup brown sugar
  • Pinch of salt
  • Pinch of cinnamon
  • 1 tbsp water
  • 1/2 cup pecans


For the candied pecans:

  • Combine the brown sugar, salt, cinnamon and water in a skillet and cook over medium heat until sugar dissolved and mixture is bubbling.
  • Add the pecan halves and cook for 3 more minutes, stirring to coat the pecans in the glaze.
  • Remove pecans from the heat onto a piece of parchment or non stick paper, allow to col completely, then break pecans apart. Set aside.

For the salad:

  • Drizzle a non stick pan with a little olive oil and heat on medium heat until hot
  • Add sliced halloumi and grill on each side 2-3 minutes until golden brown. Set aside
  • Assemble the salad by placing your washed salad greens in your serving bowl, topping with sliced strawberries, grilled halloumi, pomegranate seeds, and candied pecans.
  • Serve with salad dressing. I used Agora's pomegranate balsamic glaze which worked perfectly but you can also use my go to salad dressing I linked in the notes.


Candied pecans adapted from this recipe by fifteen spatulas
My go to easy salad dressing recipe can be found here: 
Keyword salad, healthy, strawberry, cheese