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Spinach Salad with Blueberries, Almonds & Halloumi

  • 15 m
  • 15 m
Carolyn Casner
“The combination of sweet berries, crunchy almonds and salty cheese in this spinach salad really can't be beaten. Pan-fried bites of the Greek cheese halloumi are a delicious stand-in for croutons. A simple shallot vinaigrette is made right in the same bowl as the salad, so this stunning summer salad is quick and easy to prep too.”


    • 1 teaspoon extra-virgin olive oil plus 2 tablespoons , divided
    • ½ cup diced halloumi
    • 4 teaspoons red-wine vinegar
    • 2 teaspoons finely chopped shallot
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 8 cups baby spinach
    • 1 cup blueberries
    • ¼ cup toasted slivered almonds


  • 1 Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add halloumi and cook, stirring, until browned on all sides, 3 to 5 minutes. Transfer to a paper towel-lined plate.
  • 2 Whisk the remaining 2 tablespoons oil, vinegar, shallot, salt and pepper in a large bowl. Add spinach, blueberries, almonds and the halloumi; toss to coat.
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