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.