gluten-free salads

The Summer Salad I Can’t Get Enough Of!

August 14, 2016

This Arugula Peach and Halloumi Salad is the summer salad I just can’t get enough of! Tossed with pecans, onions and fresh mint and topped with a lemon vinaigrette, I have no doubts you will love this salad too!

This Arugula Peach and Halloumi Salad is the summer salad I just can't get enough of! Tossed with pecans, onions and fresh mint and topped with a lemon vinaigrette, I have no doubts you will love this salad too!Hello friends! We’re back with our regular Sunday programming. I’ve taken the last few weeks off for some summer vacay and also because I have lots happening behind-the-scenes at THM HQ. I absolutely cannot wait to share!

But because of the hard work happening BTS, I haven’t been able to keep up with 3 posts a week and quite frankly, haven’t had a ton of time to put together big, extravagant meals. Plus with all the beautiful summer produce, I’ve been craving salads galore.

I’ve made this Arugula Peach and Halloumi Salad about 15 times in the last month, because it’s so easy and delicious! C and I will have it for dinner with leftovers the next day for lunch. And then I basically repeat this several times a week. It’s just the perfect combo of flavors and textures, while also getting in your greens.

Halloumi and I have been having a moment and especially when I give it a little pan-fry in the cast-iron skillet. With a sprinkling of toasted pecans, thinly sliced onions and juicy peaches, this salad just might become a staple in your kitchen too.

This Arugula Peach and Halloumi Salad is the summer salad I just can't get enough of! Tossed with pecans, onions and fresh mint and topped with a lemon vinaigrette, I have no doubts you will love this salad too!

Print

Arugula Peach and Halloumi Salad

  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 4 servings

Ingredients

  • 1 lb baby arugula
  • 2 large peaches
  • 1/2 small red onion, thinly sliced
  • 1/2 cup pecans, chopped and toasted*
  • 1/2 cup fresh mint, chopped
  • 1 tbsp olive oil
  • 250 grams halloumi (I like Pittas), sliced

For the Dressing:

  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 tsp mustard
  • 2 tsp maple syrup

Instructions

  1. Combine all salad ingredients (with the exception of the halloumi)
  2. Grease a cast-iron skillet with olive oil over med-high heat. The oil should be hot, but not sizzling.
  3. Add your halloumi and cook on each side for 2-3 minutes. It will sizzle when you add it to the pan. You want it to brown, but not burn.
  4. Add halloumi to salad
  5. Combine all dressing ingredients.
  6. Top salad with desired dressing.

Notes

I highly recommend toasting your nuts for added flavor. I do mine either in the toaster oven or on the stove top. Watch carefully to not burn.

This Arugula Peach and Halloumi Salad is the summer salad I just can't get enough of! Tossed with pecans, onions and fresh mint and topped with a lemon vinaigrette, I have no doubts you will love this salad too!

What’s your go-to summer salad? Are you a halloumi fan?

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