Halloumi and Citrus Salad with Curried Maple Dressing
  • 1 large pink grapefruit
  • 1 large navel orange
  • 1 small shallotpeeled and finely minced
  • 2 Tbsp extra-virgin olive oil
  • 1tsp pure maple syrup
  • 2tsp hot curry powder
  • 1/4tsp turmeric
  • 1/4tsp sea salt
  • 1/4tsp freshly ground black pepper
  • 2tsp extra-virgin olive oil
  • 7oz pkg halloumi cheesesliced into 4 equal-sized slices
  • 6cups Baby spinach leaveswashed and spun dry
  • 4cups baby romaineescarole, and/or other spring gem greens
  • 3 heirloom carrotspeeled and shaved into ribbons
  • 1/4cup chopped cashewstoasted
  • chopped chivesfor garnish
  1. Over bowl to catch juices, cut peel and pith away from citrus. Use 3 Tbsp juices for dressing and reserve the rest for another use. With sharp knife, segment orange and grapefruit and set segments aside on plate. In small bowl, to the 3 Tbsp fruit juices, add shallot, oil, syrup, curry powder, turmeric, salt, and pepper. Whisk together to blend. Add more seasonings to taste. Set aside.
  2. In medium-sized skillet, heat 2 tsp oil. Add halloumi and cook until golden on both sides, about 5 to 7 minutes. On serving platter, arrange greens and tuck carrot ribbons and citrus wedges throughout. Arrange halloumi on top. Give dressing a quick whisk and then drizzle over salad. Sprinkle with toasted cashews and chopped chives, and serve immediately.
Recipe Notes

Each serving contains: 355 calories; 16 g protein; 23 g total fat (3 g sat. fat); 26 g carbohydrates (11 g sugars, 5 g fiber); 270 mg sodium