Crispy Halloumi Salad With Dates and Arugula
Recipe by Nargisse Benkabbou | Total time: 20 minutes This salad tastes just as indulgent as it sounds and strikes the perfect balance of sweet, savory and nutty flavors. Crispy, golden halloumi adds a rich, salty contrast to the peppery arugula, while warm, soft and buttery dates and toasted almonds bring a delightful mix of sweetness and crunch. A light honey-Dijon vinaigrette ties everything together, adding just the right amount of brightness. For a seasonal touch, toss in juicy peaches during the summer or crisp apple slices in the colder months. To make it a heartier meal, toss in cooked grains like quinoa or cilantro rice for extra texture and substance. The best part about this recipe? It comes together in 20 minutes. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
|
