Halloumi Waldorf Salad Recipe

Rinse and drain the cooked quinoa; fluff with a fork and let cool to room temperature.

Wash and spin or pat dry the mixed salad greens and place them in a large serving bowl.

Trim celery stalks and slice diagonally into 1/4-inch pieces (about 1 cup). Add to the bowl.

Stem and halve the red grapes; add to the bowl.

Trim radish ends and thinly slice; add to the bowl.

Add the cooled quinoa to the bowl with the greens and toss lightly to combine. Keep chilled while preparing remaining components.

In a small nonstick skillet over medium heat, add the butter and walnuts. Toast the walnuts, stirring frequently, about 2 minutes until fragrant.

Sprinkle the sugar over the walnuts and continue to cook, stirring, until the sugar melts and coats the nuts, about 1–2 minutes. Be careful not to burn.

Transfer candied walnuts to a parchment-lined plate, sprinkle with a pinch of sea salt, and let cool. Break any large clusters before serving.

In a small bowl or jar, whisk together tahini, lemon juice, apple cider vinegar, honey, salt, and pepper.

Slowly whisk in the olive oil until emulsified. Add 1–2 tablespoons water to reach a pourable consistency. Taste and adjust salt, acidity or sweetness as needed. Refrigerate until ready to use; whisk again before serving if separated.

Slice the halloumi into 1/3- to 1/2-inch thick slices and pat dry with paper towel.

In a small bowl, whisk together honey, soy sauce, rice vinegar, chili flakes and 1 tsp water to make a glaze.

Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.

Add halloumi slices in a single layer (work in batches if needed). Sear without moving for 1.5–2 minutes until golden brown, then flip and sear the other side 1–2 minutes.

Reduce heat to medium-low, pour the honey-chili glaze over the haloumi slices and spoon it over the cheese for 30–60 seconds until the glaze thickens and coats the slices. Remove from pan and transfer to a plate. Wipe the pan between batches if glaze burns.

Drizzle about half of the tahini vinaigrette over the salad base and gently toss to coat the leaves and quinoa evenly.

Arrange the glazed halloumi slices on top of the tossed salad.

Scatter the candied walnuts over the salad and finish with any remaining vinaigrette served on the side.

Serve immediately while the halloumi is warm so the glaze is slightly gooey. Leftovers can be kept chilled (store halloumi separately and reheat briefly to re-crisp).