Roasted Fig and Halloumi Salad with Honey-Balsamic Glaze

Name: Roasted Fig and Halloumi Salad with Honey-Balsamic Glaze
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 6 fresh figs (halved); 200 g halloumi cheese (sliced); 3 cups arugula; 2 tbsp olive oil; ¼ cup walnuts (optional); 3 tbsp balsamic vinegar; 1 tbsp honey

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This **Roasted Fig and Halloumi Salad** is a stunning blend of sweet, salty, and tangy flavors, perfect for a light lunch or an elegant starter. Fresh figs are roasted to caramelized perfection, paired with crispy halloumi cheese, peppery arugula, and a drizzle of honey-balsamic glaze. Inspired by Mediterranean cuisine, this salad is a celebration of seasonal produce and bold contrasts. Whether you’re hosting a dinner party or treating yourself, this dish is sure to impress!

Why This Recipe Works

Perfect Balance of Flavors: The natural sweetness of roasted figs contrasts beautifully with the salty, squeaky halloumi, while the honey-balsamic glaze ties everything together with a tangy finish. Every bite is a delightful mix of textures and tastes.

Quick and Easy: With just 15 minutes of active prep and 10 minutes of roasting, this salad comes together effortlessly. It’s ideal for busy weeknights or last-minute entertaining.

Customizable: Swap arugula for spinach, add toasted nuts for crunch, or include grilled chicken for extra protein. This recipe is versatile and adaptable to your preferences.

What’s In Roasted Fig and Halloumi Salad?

Fresh Figs: Roasting enhances their natural sweetness and adds a jammy texture.
Halloumi Cheese: A firm, grillable cheese that becomes golden and crispy when pan-fried.
Arugula: Adds a peppery bite and fresh crunch.
Honey-Balsamic Glaze: A simple reduction of balsamic vinegar and honey for a glossy, flavorful finish.
Walnuts (optional): For a nutty crunch and extra protein.

A Unique Roasted Figs and Grilled Halloumi Salad

How To Make Roasted Fig and Halloumi Salad

This salad is as easy to make as it is delicious. Here’s how to assemble it:

Step 1: Roast the Figs

Preheat the oven to 375°F (190°C).
Halve the figs and place them cut-side up on a baking sheet. Drizzle lightly with olive oil.
Roast for 8-10 minutes until softened and slightly caramelized.

Step 2: Pan-Fry the Halloumi

Slice the halloumi into ½-inch thick pieces.
Heat a non-stick pan over medium-high heat. Add a drizzle of olive oil.
Cook the halloumi for 1-2 minutes per side until golden brown. Remove and set aside.

Step 3: Assemble the Salad

Arrange arugula on a serving platter.
Top with roasted figs, warm halloumi, and walnuts (if using).
Drizzle generously with honey-balsamic glaze.
Serve immediately while the halloumi is still warm.

Sides for Roasted Fig and Halloumi Salad

Grilled Ciabatta: Perfect for soaking up the glaze and cheese drippings.
Quinoa Pilaf: Adds a hearty, protein-rich base.
Chilled White Wine: A crisp Sauvignon Blanc or Prosecco pairs beautifully.

Recipe FAQ’s

Can I Use Dried Figs?

Fresh figs are best for roasting, but you can rehydrate dried figs in warm water for 10 minutes before using.

How Do I Store Leftovers?

Store components separately: Keep arugula dry, refrigerate figs and halloumi, and reheat the cheese lightly before serving.

What Can I Substitute for Halloumi?

Feta (not grilled) or paneer cheese work, though the texture will differ.

Other Recipes To Try

Watermelon & Feta Salad: A refreshing summer salad with mint and lime.
Grilled Peach & Burrata Salad: Sweet peaches paired with creamy burrata and basil.
Persimmon & Pomegranate Salad: A vibrant winter salad with goat cheese.
Miso-Roasted Pear Salad: An umami twist with Asian-inspired flavors.