A vibrant winter salad with apple, fennel, pan-seared halloumi, scallions, and pistachios. Tied together with a simple, zesty dressing.
A Closer Look at the Ingredients
- Apple: You can use your favorite apple variety. I like the sweetness and crispness that Fuji, Honeycrisp, and Pink Lady bring, as they balance the strong, slightly bitter flavor of fennel. Green apples work well too if you’re looking for more tartness.
- Fennel: Raw fennel is crunchy with a distinct anise-licorice flavor. If you’re new to fennel, this salad is a great place to start—it might even reconcile you with this bold winter vegetable, as it did for me.
- Scallion: Scallions have a milder flavor than most onions but still bring a gentle kick that adds depth without overpowering the salad.
- Halloumi: Originally from Cyprus, halloumi is a unique cheese that can be fried or grilled without melting. It’s often sold as a whole block and may contain small flecks of herbs like mint. Halloumi adds a pleasant saltiness and a good amount of protein, making this salad satisfying as both a main or side dish.
- Baby spinach: Baby spinach leaves and stems are more tender and slightly sweeter than mature spinach, which makes them ideal for raw salads.
- Pistachios: Their nuttiness beautifully complements the produce in this salad. Salted or unsalted, roasted or raw all work well—just be sure to buy them already shelled to avoid tedious prep.
- Parsley: Adds a touch of herby brightness.
- Olive oil: The base of the simple dressing.
- Lemon juice: Brings acidity that helps all the flavors pop and keeps the salad tasting fresh.
- Mustard: Helps emulsify the dressing (so it stays smooth) and adds a subtle kick.
Tips for Preparing this Apple and Fennel Salad
- This winter salad is fast and easy to prepare. For the best distribution of flavors, I like to chop all the fruits and vegetables—including the spinach base. I’ve tried shaving the fennel and apple, but found that the fennel became overpowering and that it was harder to get that perfect “everything bite.”
- I use only the bulb-shaped part of the fennel for this salad, though you can technically use the whole vegetable. I like to save the fronds and stalks for making homemade broth. To prepare the bulb, cut it in half and remove the hard triangular core at the bottom (see photo below). Then simply chop it up, as you would any other vegetable.
- For the scallions, if the outer layer is dried out or papery, feel free to peel it off and discard it. Trim off the root end. I like to use the entire scallion—the white part has a stronger onion taste, while the green part has a subtler flavor.
- Patience is key to achieving perfectly pan-fried halloumi. Resist the urge to move or peek at the cheese while it’s browning, or you risk tearing it and sacrificing that beautiful golden crust.
- Don’t skip toasting the pistachios—it completely transforms their flavor. Raw pistachios tend to fade into the salad without adding much depth.
Apple and Fennel Salad with Halloumi
A vibrant winter salad with apple, fennel, pan-seared halloumi, scallions, and pistachios. Tied together with a simple, zesty dressing. Serves 2 as a main or 4 as a side dish.
Equipment
- 1 frying pan
Ingredients
- 2 Tbl shelled pistachios (20g)
- 7 oz. block of halloumi cheese (200g)
- drizzle of olive oil
- ½ of a small fennel bulb (not including stems and fronds)
- 1 medium crisp red apple (skin on)
- 2 scallions
- 2 Tbl chopped parsley (small handful)
- 4 cups packed baby spinach (100g)
Dressing
- ¼ cup olive oil
- 1 tsp Dijon mustard
- 1 Tbl lemon juice (1/2 of a small lemon)
- salt and pepper to taste
Instructions
- Heat a frying pan over medium heat. Add the whole pistachios and toast, shaking the pan often, until golden and fragrant. Transfer to a cutting board and roughly chop.
- Cube the halloumi.Wipe the pan clean with a paper towel. Add a thin layer of olive oil and return to medium heat. Once the oil is shimmering, add the halloumi cubes in a single layer. Pan-fry until golden and the cheese releases easily from the pan. Flip once—the second side will cook faster.
- Chop all of the produce: fennel, apple, scallions, parsley, spinach. You should have about 1 cup of each chopped fennel and apple for the best balance.
- Prepare the dressing by whisking all the ingredients together in a small bowl.
- Assemble the salad by combining all the ingredients in a large bowl. Dress lightly and toss to coat.
Did you make this Apple and Fennel Salad with Halloumi?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more delicious salad recipes? You’ll love my Citrus Avocado Salad with Mint and my Summer Strawberry Salad.