Crispy Halloumi Salad With Dates and Arugula

Name: Crispy Halloumi Salad With Dates and Arugula
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 tablespoon red wine vinegar; 2 teaspoons honey; ½ teaspoon Dijon mustard; Fine sea salt and black pepper; 2 tablespoons unsalted butter; Pinch sweet paprika; Pinch ground cinnamon; 6 Medjool dates, pitted and chopped; 3 tablespoons slivered or roughly chopped almonds; 2 tablespoons olive oil; 8 ounces halloumi, drained and cut into bite-size pieces; 5 ounces (about 4 cups) arugula (or a mix of arugula and baby spinach); ½ cup flat-leaf parsley leaves and tender stems, roughly chopped; 3 scallions, thinly sliced, plus more for garnish if desired

By Nargisse Benkabbou

Updated September 5, 2025

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

Ready In: 20 min
Rating: 5(20)
Comments: Read comments

This salad tastes just as indulgent as it sounds and strikes the perfect balance of sweet, savory and nutty flavors. Crispy, golden halloumi adds a rich, salty contrast to the peppery arugula, while warm, soft and buttery dates and toasted almonds bring a delightful mix of sweetness and crunch. A light honey-Dijon vinaigrette ties everything together, adding just the right amount of brightness. For a seasonal touch, toss in juicy peaches during the summer or crisp apple slices in the colder months. To make it a heartier meal, toss in cooked grains like quinoa or cilantro rice for extra texture and substance. The best part about this recipe? It comes together in 20 minutes.

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Ingredients

Yield:4 servings

For the Dressing

3 tablespoons olive oil
2 tablespoon red wine vinegar
2 teaspoons honey
½ teaspoon Dijon mustard
Fine sea salt and black pepper

For the Halloumi Salad

2 tablespoons unsalted butter
Pinch sweet paprika
Pinch ground cinnamon
6 Medjool dates, pitted and chopped
3 tablespoons slivered or roughly chopped almonds
2 tablespoons olive oil
8 ounces halloumi, drained and cut into bite-size pieces
5 ounces (about 4 cups) arugula (or a mix of arugula and baby spinach)
½ cup flat-leaf parsley leaves and tender stems, roughly chopped
3 scallions, thinly sliced, plus more for garnish if desired

Ingredient Substitution Guide

Preparation

Step 1
Make the dressing: In a large bowl, whisk together the olive oil, vinegar, honey, Dijon, ¼ teaspoon salt and a large pinch of pepper. Taste and adjust seasoning as desired; set aside.
Step 2
Make the salad: In a large pan, melt the butter over medium heat. Once melted, add a pinch of paprika and cinnamon, then the dates and almonds. Cook, stirring frequently, until the dates have absorbed the butter and softened and the almonds are lightly toasted, 3 to 5 minutes. Transfer to a plate.
Step 3
In the same pan, cook the halloumi: Heat the olive oil over medium. Add the halloumi and cook for 1 to 2 minutes on each side, until golden brown and crispy. Transfer to a plate and cover with foil to keep the halloumi warm.
Step 4
Assemble the salad: Add the arugula, parsley and scallions to the bowl with the dressing and toss to combine. Transfer to a large serving plate in an even layer. Arrange the halloumi on top of the greens, followed by the buttery dates and almonds. Garnish with more scallions, if desired, and serve immediately.

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