Crunchy Broccoli & Cranberry Salad with Halloumi

A vibrant, texture-packed salad with crisp broccoli, sweet cranberries, salty halloumi, and toasted nuts—tossed in a tangy honey-mustard dressing!

Ingredients

For the Salad:

1 head broccoli (~350g), cut into small florets
150g kale, stems removed, leaves torn
200g halloumi, sliced into 1cm-thick pieces
50g dried cranberries
40g mixed seeds (pumpkin, sunflower, etc.)
50g roasted salted pecans, roughly chopped

For the Dressing:

2 tbsp Dijon mustard
Juice of 1 lemon
1 tbsp apple cider vinegar
1 tbsp honey (or maple syrup for vegan)
1 tsp garlic granules (or 1 fresh clove, minced)
60ml cold-pressed rapeseed oil (or mild olive oil)
Salt & pepper, to taste

Instructions

1. Prep the Veg & Halloumi

Blanch broccoli (optional for crunch): Drop florets into boiling water for 1 minute, then plunge into ice water. Drain and pat dry.
Massage kale: Rub kale leaves with a bit of oil and salt to soften.
Pan-fry halloumi: Cook slices in a dry non-stick pan over medium heat until golden (1-2 mins per side). Set aside.

2. Make the Dressing

Whisk together mustard, lemon juice, vinegar, honey, garlic, oil, salt, and pepper until smooth.

3. Assemble the Salad

In a large bowl, combine broccoli, kale, cranberries, seeds, and pecans.
Drizzle with dressing and toss gently.
Top with warm halloumi slices just before serving.

Tips

🌱 Vegan option: Skip halloumi or use crispy tofu.
🔥 Extra crunch: Toast the seeds/pecans in a dry pan for 2-3 mins.
🍯 Dressing tweaks: Add a pinch of chili flakes or orange zest for brightness.
⏳ Meal prep: Store dressing separately; assemble before eating.

A showstopping salad that’s sweet, salty, crunchy, and fresh! 😍

(Perfect for picnics, potlucks, or a hearty lunch!)