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–+ servings

Halloumi Kale Salad with Harissa Dressing

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Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 5 -6 oz bag shredded kale, or about 2 bunches chopped
  • 4 oz halloumi
  • 1/3 cup raw or roasted almonds, chopped
  • 16 oz cauliflower florets (I used colored cauliflower) or 1 small head of cauliflower
  • Olive oil
  • 1/2 tsp garlic powder
  • Salt u0026 pepper

Harissa Almond Butter Dressing

  • 1/4 cup creamy almond butter
  • 1 tbsp harissa
  • 1 tbsp honey
  • 3 tbsp coconut aminos, or sub 2.5 tbsp low-sodium soy sauce and leave out the salt
  • Juice from 1/2 lime
  • 1 tsp sesame oil
  • 2 cloves garlic
  • 1/4 tsp salt, plus more to taste
  • 2 -3 tbsp of water, as needed

Directions

  1. Preheat the oven to 400 F
  2. Add the cauliflower florets to a sheet pan and drizzle with olive oil, 1/2 tsp garlic powder and salt u0026 pepper. Bake for about 30 minutes.
  3. While that bakes, prepare the almond butter dressing by blending together the dressing ingredients until smooth. Start with 2 tbsp of water and add more by the tbsp if needed to thin. Taste and adjust salt as needed.
  4. Add the kale to a large salad bowl and pour half the dressing over the top then mix it into the kale.
  5. Slice the halloumi into 1 inch strips. Heat a skillet on medium heat then drizzle lightly with oil. Grill each piece of halloumi for about 1-2 minutes on one side until brown, then flip for another minute.
  6. Top the kale with the grilled halloumi, roasted cauliflower and chopped almonds, then toss together with the remaining dressing.
  7. Leftovers can be served cold or at room temperature. Refrigerate for up to 3 days.