This Farro Salad with Halloumi and berries is fresh, filling and loaded with flavour. Enjoy this salad as a side, appetizer or for a healthy and tasty lunch!

A white serving platter with farro and halloumi salad on it

A healthy farro salad with berries

This recipe for Farro Salad with halloumi and Berries featured pan-fried halloumi cheese “croutons,” walnuts, mint and arugula.

This salad features the hearty grain Farro, which is nutrient-packed ancient grain. It looks similar to barley but has a chewier texture and nutty taste. (It’s pretty much just amazing in salads.)

This recipe also features halloumi cheese, which is a firm cheese that holds its texture when grilling or frying. You do want to cook the halloumi cheese in this salad since it’s typically not a cheese that is enjoyed raw. (Though you can eat it raw, it has a much nicer flavour and texture when grilled or pan-fried!)

arugula, farro, fried halloumi, blueberries, raspberries and walnuts in a mixing bowl

Why you’ll love this recipe

  • This salad is filling and makes the perfect appetizer, side dish or can be enjoyed as a main for lunch!
  • The pan-fried halloumi croutons are crispy, cheesy and make this salad super delicious.
  • This salad is easy to throw together, but is one of those recipes that will impress your guests.

Ingredients you’ll need

  • Farro: the star ingredient! You can find it at most health food stores or in the health food aisle at your local grocery store.
  • Vegetable Broth: to cook the farro. You can use water too, but broth will make it more flavourful.
  • Halloumi cheese: generally sold in a small block.
  • Vegetable oil: to fry the halloumi. You can use avocado oil or sunflower oil.
  • Arugula: or any mixed greens you like.
  • Berries: any you love! I use a mix of wild blueberries and raspberries.
  • Mint: fresh mint leaves. You can also sub any herbs you like.
  • Walnuts: chopped.
  • Olive oil: the base of the dressing
  • Fresh squeezed orange juice (+zest): Use fresh-squeezed if possible.
  • White wine vinegar: can sub apple cider vinegar
  • Dijon Mustard: to emulsify the dressing
  • Honey: to balance the dressing with some sweetness.
  • a plate of halloumi and farro salad
  • A round white plate with farro and halloumi salad in it

Preparing the halloumi cheese

Don’t skip out on preparing the halloumi cheese for this salad and don’t add the halloumi cheese raw. If you prefer to not cook a cheese, I recommend substituting with crumbled feta cheese or parmesan cheese.

Halloumi cheese is quite firm and salty, and has the best flavour when cooked. You can also try grilling the halloumi cheese, but for this recipe pan-fried is best!

You can cut the halloumi into square cubes or into strips before frying, about 1/2- inch to 1-inch thick.

Tips for making this recipe perfectly

  • Cook the farro in broth rather than water. The broth will give the farro flavour and make for a better-tasting salad.
  • Prep the halloumi cheese right before serving. You want it to still be slightly warm and soft inside, and crispy outside!

More salad recipes to try

Farro and halloumi salad with berries on a serving tray

If you tried this Farro Salad with Halloumi and Berries or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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A white serving platter with farro and halloumi salad on it

Farro Salad with Halloumi and Berries

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Cook
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Farro Salad with Halloumi and Berries features crispy halloumi cheese croutons, mint and walnuts for a hearty and delicious salad.

Ingredients

Scale

Salad

  • 1 cup farro
  • 3 cups vegetable broth
  • 1 tbsp vegetable oil
  • 8-ounce block halloumi cheese, cub into squares
  • 1 cup arugula or mixed greens
  • 1 cup berries of choice
  • 1 handful mint leaves, chopped
  • 1/4 cup walnuts chopped

Dressing

  • 2 tbsp olive oil
  • 2 tbsp fresh-squeezed orange juice
  • 1/2 tsp orange zest
  • 1 tbsp white wine vinegar (can sub apple cider vinegar or lemon juice)
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  • Cook the farro: Bring the farro and vegetable stock to a boil in a saucepan and cook according to package directions. Drain off the excess liquid and let the farro cool completely.
  • Make the dressing: Mix all the salad dressing ingredients together in a small bowl. Set aside.
  • Pan-fry the halloumi: Heat the vegetable oil in a non-stick pan on medium-high heat. Pat the halloumi cubes dry with a paper towel, then add the halloumi and cook until golden brown on each side (about 1-2 minutes). Remove and place on a plate.
  • Assemble the salad: Mix the farro, halloumi, arugula, berries, mint and walnuts together in a large bowl. Top with the dressing and toss together. Taste and season with more salt and pepper if needed.

Notes

Cook the farro in broth rather than water. The broth will give the farro flavour and make for a better-tasting salad.

Prep the halloumi cheese right before serving. You want it to still be slightly warm and soft inside, and crispy outside!

Nutrition

  • Serving Size: 1/8th recipe
  • Calories: 280
  • Sugar: 3g
  • Fat: 19g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 10g