Winter persimmon, pomegranate and halloumi salad
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon finely grated ginger
  • 1 teaspoon honey
  • 4 tablespoons extra-virgin olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 1 8-ounce package of halloumi cheese, cut into 8 slices
  • 2 fuyu persimmons, peeled and sliced into wedges
  • 1 cup of pomegranate seeds
  • 6 cups of baby arugula
  • ¼ chopped pistachios
  • large handful of fresh mint
  • large handful of fresh parsley
  1. To make the dressing whisk lime juice, ginger, and honey in a small bowl. Gradually add 3 tablespoons olive oil. Season with salt and pepper to taste.
  2. In a large bowl combine the arugula, persimmon, pomegranates, and about half of the herbs. Pour the dressing over the top and lightly toss to coat all the ingredients. Taste and add more salt or pepper as desired.
  3. Heat a medium skillet over medium-high heat and add the remaining tablespoon of olive oil. When the pan is hot add the halloumi and cook for 2-3 minutes per side, until a nice crust forms on the cheese and it is golden brown. Remove the halloumi from the pan and each slice in half.
  4. Divide the salad among 4 plates and top with a few slices of the halloumi the rest of the herbs and a sprinkling of pistachios.
Recipe by Scaling Back at