Roast Apple, Beetroot & Halloumi Salad

This roast beetroot and halloumi salad is made with roasted apples, beets, pearled barley, halloumi cheese and a honey vinaigrette. It’s the perfect combination of sweet, salty and is absolutely delicious!

I feel like roasted apples are the most underrated salad addition. Usually they are added to salads raw but when you roast them up they develop such a delicious flavour. And speaking of flavour, we LOVE halloumi salads. I am obsessed with this salty, springy, grillable cheese. I want to add it to everything, hence the creation of this delicious beetroot and halloumi salad. It’s made with roasted apples and beetroots, pearled barley, chopped pecans and lots of chopped parsley which kind of gives it tabbouleh vibes. Oh and the honey vinaigrette dressing really adds the perfect touch to this beauty. It’s a hearty side salad that can be enjoyed warm or cold.

Ingredients you’ll need

All you need to make this beetroot salad recipe are 11 simple, healthy ingredients:

• Beetroot
• Apples (I used pink lady)
• Halloumi cheese
• Pearled barley
• Parsley
• Pecan nuts
• Apple cider vinegar
• Extra virgin olive oil
• Honey

How to make this beetroot and halloumi salad

• Preheat the oven to 180°C/ 350°F. 
• Barley: In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.
• Roast the beetroot and apples: Cut the apples and beets into cubes. Place the beetroots onto the baking sheet and toss in 1 teaspoon olive oil, salt, and pepper. Spread in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork tender. Toss the apples in ½ teaspoon olive oil, salt, and pepper. Spread in a single layer and roast in the oven for the final 12-15 minutes
• Dressing: whisk all the dressing ingredients together in a small bowl or shake together in a jar with a lid. Set aside.
• Halloumi: cut the halloumi cheese into 1/4-inch thick slices. Heat a non-stick frying pan over a medium/high heat and add the halloumi slices directly to the pan (no oil required). Cook for a few minutes on each side until speckled golden.
• Serve: Toss the cooked barley, chopped parsley, pecans, roasted apples and beetroot in a large serving bowl with the dressing. Top with the cooked halloumi and serve!

Recipe Modifications & Ingredient Swaps

This salad recipe is versatile. Here are a few ways to change it to suit your needs:

• Feel free to use a pear instead of the apple if you prefer. Just slice it into wedges or dice and bake until tender. Both would be equally delicious.
• While halloumi is the star ingredient, you can always use another cheese like feta or goat cheese. For a vegan version sub grilled tofu.
• Barley can be swapped with another grain, like quinoa, millet, or farro
• Pecans can be swapped with another nut – I’d recommend walnuts or almonds. Or you could use roasted sunflower seeds for a nut-free version!

What is Halloumi Cheese?

Halloumi is a semi-hard unripened cheese made of a combination of sheep and goat milk. It has a pretty high melting point, so it’s perfect for grilling and frying. It’s creamy, tangy and salty in flavour, and it has no rind. Once heated, it becomes beautifully crispy and savoury on the outside and subtly creamy on the inside, similar to the consistency of a roasted marshmallow.

More healthy salad recipes:

Roasted Beetroot & Pumpkin Salad

Sweet Potato Halloumi Salad

Roasted Sweet Potato & Beetroot Salad

Rocket & Pear Quinoa Salad

If you try this beetroot and halloumi salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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