@dishingouthealth: Honeycrisp and Halloumi Salad with Creamy Cider Dressing (FULL recipe below). I’m teaming up with @Whole Foods Market to bring you this fully-loaded fall salad to celebrate the season. Filled with honey-thyme glazed halloumi cheese, Honeycrisp apples, and pickled shallots tossed with kale, farro, and pecans. Whole Foods Market is my go-to grocer for sourcing high-quality everyday essentials, special weekly deals, and seasonal exclusives. With everyday market leading prices on produce (like Honeycrisp apples and lemons) and in-store savings on 365 by Whole Foods Market items (all the ingredients used in the dressing, plus the bagged chopped kale and pecans!) for creating amazing meals this fall. Tap the link in my bio for tips and ways to save. #WholeFoodsMarket #WaysToSaveAtWFM Honeycrisp and Halloumi Salad SERVES 6 1 (8-ounce) pkg halloumi cheese, thinly sliced 1 Tbsp extra-virgin olive oil 2 Tbsp 365 brand honey 2 Tbsp fresh lemon juice Pinch of chili flakes 1 tsp fresh thyme leaves 1 (12-ounce) bag organic chopped kale 1 Honeycrisp apple, thinly sliced 1 cup cooked farro or quinoa ½ cup chopped pecans 1/3 cup pickled shallots or red onion 3 Tbsp pomegranate arils for garnish Creamy Cider Dressing 1/3 cup extra-virgin olive oil ¼ cup apple cider vinegar 2 Tbsp Dijon mustard 2 Tbsp honey 2 Tbsp mayonnaise or Greek yogurt ½ tsp kosher salt + ¼ tsp black pepper Garlic-Thyme Toast (optional, however I like taking advantage of the Buy 1, Get 1 50% off Full-Sized French Baguette deal on Tuesdays!) 1 Full-Sized French Baguette, halved lengthwise 4 Tbsp softened butter 4 garlic cloves, minced 2 tsp fresh thyme leaves Optional: ¼ cup grated parmesan cheese In a small bowl, combine 2 Tbsp honey, 2 Tbsp lemon juice, 1 tsp fresh thyme leaves, and a pinch of chili flakes. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add halloumi slices and cook, undisturbed, until golden, about 2 minutes. Flip, and add honey-thyme mixture. Spoon the mixture over halloumi slices and allow them to caramelize for 2 to 3 minutes. Transfer halloumi slices to a plate. Prepare Creamy Cider Dressing by combining all dressing ingredients in a glass jar or large liquid measuring cup. Whisk or shake until smooth. Place kale in a large mixing bowl and add half of the dressing. Use your hands to massage dressing into kale until it softens, about 30 seconds. Add farro and half the pecans; toss well to combine. Empty kale mixture onto a large serving platter and top with sliced Honeycrisp apple, halloumi cheese, remaining pecans, pickled shallots, and pomegranate arils. Drizzle remaining dressing overtop. If making Garlic-Thyme Toast, spread butter evenly over each baguette half and sprinkle with minced garlic, thyme leaves, and a pinch of sea salt (and parmesan, if using). Bake at 425ºF for 10 to 15 minutes, until golden and crispy. Cut into wedges. Serve with salad.

Jamie

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Region: US

Wednesday 18 September 2024 14:19:54 GMT