Summer Berry Salad - Deconstructed
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
For the Salad:
  • 6 Cups mixed spring greens
  • ½ cup toasted pecans
  • 1 cup blueberries
  • 1 cup strawberries - halved
  • 1 7oz. package Halloumi grilling cheese
  • small bamboo or like skewer sticks
For the Poppyseed Dressing:
  • ½ tsp dijon mustard
  • 2 Tbsp apple cider vinegar
  • 2 tsp 0% Greek yogurt
  • 1 tsp poppyseeds
  • 3 Tbsp good quality extra virgin olive oil
Instructions
For the Salad:
  1. Heat a small grill pan over medium-high heat. Add halloumi cheese, cook each side about 2 minutes until golden brown.
  2. Cut cheese into large chunks. Use bamboo skewers and thread a strawberry, a chunk of halloumi cheese and two blueberries. Repeat until desired amount of skewers are made.
  3. Plate mixed greens, top with candied pecans and add one or two skewers on top of each plate.
For the Poppyseed Dressing:
  1. Combine all ingredients in a bowl and whisk.
  2. Drizzle over salad - store remaining dressing in the fridge for up to 3-5 days.
**If you can't find halloumi cheese you can substitute for large chunks of feta cheese. Don't grill the feta, just thread on the skewers in place of the halloumi cheese instead.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/berry-salad-deconstructed/