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Crispy Shredded Halloumi Salad with Kale

Crispy Shredded Halloumi Salad with Kale

Name: Crispy Shredded Halloumi Salad with Kale
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 225 g halloumi, 7.9 oz; shredded using a box grater; 1½ tbsp olive oil; ¼ cup pine nuts, or slivered almonds; 5 cups kale leaves, tightly packed; chopped into approximately 1–1.5 cm (0.4–0.6 inch) pieces; ¼ red onion, very finely sliced, then roughly chopped (about 1/4 cup); or use finely sliced green onion; ¼ cup dill, roughly chopped; or parsley; 3 cups cooked white rice, equivalent to 1 cup uncooked rice grains; or use brown rice or quinoa; warm or cooled; 3 tbsp apple cider vinegar; ⅓ cup extra virgin olive oil; 1 tsp honey; ½ tsp Dijon mustard; 1 clove garlic, finely grated or crushed; ¼ tsp cooking salt or kosher salt, heaped; halve the amount for table salt or increase by 50% for flakes; ⅛ tsp black pepper; soft-boiled egg, halved

Bowl of kale and rice salad topped with golden shredded halloumi and pine nuts — Kale and rice salad covered with crispy shredded halloumi and pine nuts.

A hearty kale and rice salad topped with crisp, golden shredded halloumi, toasted pine nuts, and a garlic apple cider vinaigrette. Serve warm or at room temperature.

By Cookin' KitchenSeptember 30, 2026Updated October 19, 2026

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Total: 25 minutes
Servings: 4 servings

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4

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Recipe

Crispy Shredded Halloumi Salad with Kale

A hearty kale and rice salad topped with crisp, golden shredded halloumi, toasted pine nuts, and a garlic apple cider vinaigrette. Serve warm or at room temperature.

Cookin' · https://cookin.club/recipes/crispy-shredded-halloumi-salad-with-kale

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

Salad

225 g halloumi, 7.9 oz; shredded using a box grater
1½ tbsp olive oil
¼ cup pine nuts, or slivered almonds
5 cups kale leaves, tightly packed; chopped into approximately 1–1.5 cm (0.4–0.6 inch) pieces
¼ red onion, very finely sliced, then roughly chopped (about 1/4 cup); or use finely sliced green onion
¼ cup dill, roughly chopped; or parsley
3 cups cooked white rice, equivalent to 1 cup uncooked rice grains; or use brown rice or quinoa; warm or cooled

Dressing

3 tbsp apple cider vinegar
⅓ cup extra virgin olive oil
1 tsp honey
½ tsp Dijon mustard
1 clove garlic, finely grated or crushed
¼ tsp cooking salt or kosher salt, heaped; halve the amount for table salt or increase by 50% for flakes
⅛ tsp black pepper

Optional protein

soft-boiled egg, halved

Equipment

Jar
Large nonstick frying pan
Box grater
Mixing bowl
Wide, shallow serving bowl

Instructions

Prepare the salad

Step 1: Put the dressing ingredients in a jar and shake well until combined. Set aside to let the garlic flavor meld.
Step 2: Heat a large nonstick frying pan over medium heat without oil. Add the pine nuts and stir regularly for 3 minutes, or until they have light brown spots. Transfer to a bowl.
Step 3: Return the pan to the stove and heat the olive oil over high heat. Add the shredded halloumi and cook for 5 minutes, until most of it is golden or deep golden, not brown. Lower the heat to medium-high if patches brown too quickly. Transfer to a bowl while you dress the kale; the halloumi will crisp further as it cools.
Step 4: Put the kale and red onion in a bowl. Pour over about 2 tablespoons of the dressing, then use your hands to massage it into the kale leaves. Scrunch boldly; the kale can take it.
Step 5: Add the rice, dill, most of the pine nuts, and the remaining dressing. Toss well.
Step 6: Spread the salad in a wide, shallow serving bowl. Cover the surface with the crispy halloumi and remaining pine nuts. You can also divide the salad among individual bowls. Serve.

Notes

Make-ahead and variations

For meal prep, massage the kale with dressing, then combine it with the other salad ingredients without adding the remaining dressing. Store the dressing and crispy halloumi separately. Bring the salad to room temperature or warm it briefly before dressing and topping with halloumi. The halloumi stays crisp for days when stored separately.

Use slivered almonds instead of pine nuts, parsley instead of dill, or brown rice or quinoa instead of white rice. Curly kale or Tuscan kale works; baby spinach can also be used, but toss it with dressing rather than massaging it.

Nutrition per serving

Calories: 606 kcal
Fat: 43 g
Saturated fat: 13 g
Carbohydrates: 38 g
Sugar: 2 g
Fiber: 1 g
Protein: 17 g
Sodium: 805 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Mediterranean cuisine

Dinners
Side Dishes
Salads
cheese
fresh herbs
garlic
olive oil
salad dressing

About this recipe

This spoonable salad brings together chopped kale, rice, red onion, dill, and toasted pine nuts, finished with crunchy golden halloumi and a garlicky apple cider dressing. Enjoy it warm or at room temperature.

Spoonful of kale and rice salad with crispy halloumi and pine nuts — A spoonful of the finished salad with halloumi, rice, and kale.

Kale, rice, dill, pine nuts, red onion, and halloumi arranged for the salad — Salad ingredients arranged on a work surface.

For a light meal, serve with 4 portions; you can also top each bowl with a halved soft-boiled egg. The crispy halloumi can be prepared ahead and kept separate from the salad.

Apple cider vinegar, honey, garlic, olive oil, Dijon mustard, salt, and pepper for the dressing — Dressing ingredients arranged separately.

Individual serving of kale and rice salad topped with a halved soft-boiled egg — A bowl of the salad served with a soft-boiled egg.

Crispy Shredded Halloumi Salad with Kale