Salads
·
Vegetarian

Arugula Salad with Beets, Citrus, and Halloumi Croutons

Citrus and beets make up the core of this spring salad, but what kicks it up a notch is the fried halloumi croutons sprinkled on top. You've got to try it!

a close up shot of the salad. in the front are the blocks of fried halloumi, beside them are the sliced red beats. Behind them and out of focus are the rest of the salad's toppings.

Prep Time

35 minutes

Cook Time

35 minutes

Yield

8 Servings

Ingredients

1 beet, red (medium)
1 beet, golden (medium)
5 tablespoons olive oil, extra virgin
1⁄2 teaspoon salt, kosher
12 ounces orange, navel (or Cara Cara)
3 tablespoons pomegranate molasses
1 tablespoon dijon mustard
1⁄2 teaspoon black pepper
  sunflower oil (or canola for frying)
1⁄4 cup flour, all-purpose
8 ounces cheese, Halloumi (cut in 3/4-inch cubes)
5 ounces arugula, baby
1⁄3 cup almonds (sliced and toasted)

Instructions

  1. Preheat oven to 400°F. Wrap beets in foil and roast for 1-2 hours until tender. Unwrap cooled beets and peel, then cut into ½-inch wedges. Set aside.
  2. Cut the halloumi into ¾-inch cubes and pat dry on paper towels.
  3. While beets roast, trim 1/4 inch from top and bottom of each orange. Stand the oranges upright and use a sharp knife to cut and remove the rind and white pith. Alternatively, slice in between membranes to cut into supremes. Squeeze juice from rinds into a small bowl to yield 1 tablespoon juice. Add pomegranate molasses, mustard, pepper, 1/2 teaspoon salt, and remaining 1/4 cup olive oil; whisk until well combined. Set aside.
  4. Pour sunflower/canola oil to a depth of 1/2 inch in a medium saucepan, and heat over medium-high until oil reaches 400°F. Stir together flour and ¼ tsp black pepper in a medium bowl. Toss halloumi in the flour mixture, and toss well to coat; shake off excess flour mixture. Working in batches, fry halloumi, stirring occasionally and flipping as needed, until crispy and dark golden brown, 1 minute and 30 seconds to 2 minutes and 30 seconds per batch. Using a slotted spoon, transfer halloumi to a paper towel–lined plate.
  5. Arrange arugula, beet wedges, and citrus on a large platter; drizzle with 1/4 cup dressing. Top salad with halloumi croutons and sliced almonds. Serve with remaining dressing.