Persimmon Halloumi Salad with Toasted Pecans
A stunning fall salad featuring sweet persimmons, crispy fried halloumi, peppery arugula, and toasted pecans with a honey Dijon vinaigrette. Ready in 25 minutes!
Ingredients
- For the Salad:
- 3/4 cup pecan halves
- 6-8 oz. halloumi cheese cut into 1/2-inch cubes
- 2-3 Tbsp. corn starch
- 2 Tbsp. extra-virgin olive oil for frying
- 2 ripe fuyu persimmons sliced and quartered
- 5 oz. baby arugula
- 2 roasted red beets sliced optional
- 1 medium avocado sliced
- For the Honey Dijon Vinaigrette:
- 2 Tbsp. minced shallots
- 2 Tbsp. apple cider vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper freshly cracked
Instructions
- Make the Dressing:
- Add minced shallots, apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper to a jar with a tight-fitting lid.
- Close the lid and shake vigorously for 30 seconds until smooth and emulsified.
- Set aside to let flavors meld while you prepare the other ingredients.
- Toast the Pecans:
- Heat a dry skillet over medium heat.
- Add pecan halves and stir frequently for 3-5 minutes until fragrant and toasted.
- Remove from heat immediately and let cool.
- Roughly chop the cooled pecans.
- Fry the Halloumi:
- Cut halloumi into 1/2-inch cubes and pat dry.
- Toss the cubes in corn starch until lightly coated.
- Heat 2 Tbsp. olive oil in a large skillet over medium-high heat until shimmering.
- Add halloumi cubes in a single layer without crowding.
- Fry for 1-2 minutes per side until deep golden brown and crispy.
- Transfer to a paper towel-lined plate.
- Prepare the Persimmons:
- Cut off the leafy stem end of each persimmon.
- Slice persimmons crosswise into 1/4-inch thick rounds.
- Quarter each round into wedges.
- Assemble the Salad:
- Place arugula in a large serving bowl or platter.
- Drizzle with half the dressing and toss gently to coat.
- Arrange persimmon wedges, sliced beets (if using), and avocado slices over the arugula.
- Scatter toasted pecans and crispy halloumi cubes evenly on top.
- Drizzle remaining dressing over the salad in a zigzag pattern.
- Serve immediately.
Notes
Persimmon Selection: Use fuyu persimmons (short and squat, tomato-shaped) that have a slight give when gently squeezed. Avoid hachiya persimmons (pointy, acorn-shaped) unless completely soft and ripe.
Cheese Substitutions: If halloumi is unavailable, use crumbled feta (2 oz.), goat cheese, or paneer fried the same way.
Fruit Alternatives: Firm pears (Bosc or Anjou), Honeycrisp or Gala apples, or summer stone fruits like peaches work well in place of persimmons.
Make it a Meal: Add grilled chicken, seared salmon, shrimp, chickpeas, or white beans for extra protein.
Make-Ahead Tips: Prepare dressing up to 2 days ahead and store in the fridge. Toast pecans days in advance and store in an airtight container. Fry halloumi a few hours ahead and keep at room temperature. Do not dress the arugula until ready to serve.
Storage: Best served immediately. Store components separately if needed - dressing in fridge, arugula in container with paper towel, halloumi in fridge (reheat in skillet), pecans at room temp.
Variations: Add pomegranate arils, dried cranberries, walnuts, almonds, thinly sliced red onion (soaked in cold water first), or fresh herbs like mint or basil.Claude is AI and can make mistakes. Please double-check responses.
Cheese Substitutions: If halloumi is unavailable, use crumbled feta (2 oz.), goat cheese, or paneer fried the same way.
Fruit Alternatives: Firm pears (Bosc or Anjou), Honeycrisp or Gala apples, or summer stone fruits like peaches work well in place of persimmons.
Make it a Meal: Add grilled chicken, seared salmon, shrimp, chickpeas, or white beans for extra protein.
Make-Ahead Tips: Prepare dressing up to 2 days ahead and store in the fridge. Toast pecans days in advance and store in an airtight container. Fry halloumi a few hours ahead and keep at room temperature. Do not dress the arugula until ready to serve.
Storage: Best served immediately. Store components separately if needed - dressing in fridge, arugula in container with paper towel, halloumi in fridge (reheat in skillet), pecans at room temp.
Variations: Add pomegranate arils, dried cranberries, walnuts, almonds, thinly sliced red onion (soaked in cold water first), or fresh herbs like mint or basil.Claude is AI and can make mistakes. Please double-check responses.