This fall salad can be served as a main dish and is the perfect combination of sweet, savory, fresh, and unctuous all at once. The maple glazed halloumi is genuinely irresistible and will easily become a staple of fall meals to come. The dressing makes itself thanks to the red wine vinegar, olive oil, and chili maple- when tossed all together it’s light and balanced and lets the ingredients really shine. This salad with pair perfectly with some pan seared or grilled chicken thighs.
A few tips – To keep things simpler and avoid turning on the oven you can always skip roasting the apples and add them in raw. Just be sure to toss them with a bit of lemon juice to prevent browning or otherwise cut them immediately before serving. Same goes for the pecans, don’t be use to buy pre-roasted if that’s your jam. For me I like to roast my own to control the salt content, plus I love the somewhat chewy bite you get with freshly roasted pecans. Another time saving time is to use quick-cooking farro, easily found at Trader Joe’s, which is ready in about 10 minutes!
2 large honey crisp apples, cut into 1/2-inch cubes, about 4 cups
2 teaspoons plus 1 tablespoons extra virgin olive oil, plus more as desired
1 small shallot, thinly sliced, about 1/2 cup
1 teaspoon plus 2 tablespoons red wine vinegar, divided
1/2 teaspoon kosher salt, plus more to taste
1/2 cup raw pecans
1 cup dry farro, cooked according to package instructions (2 cups cooked farro)
3 cups kale, cleaned and stems removed, cut into thin strips
4 ounces halloumi, cut into 1/4-inch slabs and halved
2 tablespoons maple syrup
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper, to taste