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A bowl with diced carrots, celery, red onion, blue cheese crumbles, and buffalo sauce-coated tofu. A small cup of creamy dressing is on the side.
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Crispy Buffalo Halloumi Salad Recipe

This crispy buffalo halloumi salad features pan-seared halloumi tossed in my homemade buffalo sauce and paired with hearty veggies and blue cheese crumbles and dressing. It's tangy and a little spicy, and a great protein-packed vegetarian salad option.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: crispy buffalo halloumi salad
Servings: 6
Author: Linley Hanson

Ingredients

  • 2 cups carrot sticks
  • 2 cups chopped celery peeled
  • ⅓ cups chopped fresh parsley
  • ¼ large red onion thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • ½ tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • ½ cup Frank’s hot sauce
  • 3 tablespoons salted butter
  • 2 tablespoons honey
  • 1.5 tablespoons avocado oil
  • 17.6 oz. halloumi cut into 1-inch cubes
  • ⅓ cup blue cheese crumbles
  • ⅓ cup blue cheese dressing

Instructions

  • Add the carrot sticks, celery, parsley, and onion to a large bowl. Whisk the white wine vinegar, olive oil, lemon juice, honey, and salt to a separate bowl. Pour the mixture over the vegetables and toss to coat. Transfer the bowl into the refrigerator.
    Person pouring a light dressing into a bowl of chopped vegetables including carrots, red onions, celery, and herbs.
  • Next, prepare the buffalo sauce. Add the Franks, butter, and honey to a small saucepan and bring to a gentle simmer. Whisk and remove from heat.
    A grey pan contains a red liquid with three chunks of butter melting in it. The background is a light, textured surface.
  • Heat avocado oil in a large skillet over medium/high heat. Add the halloumi to the skillet. Halloumi releases liquid before it browns, so give the first side a few extra minutes to brown. Gently move the halloumi around so it doesn’t stick to the pan.
  • Flip the halloumi on all sides. Remove from the skillet and toss with the buffalo sauce. Let it rest for at least 5 minutes.
    Pan-fried paneer cubes coated in a rich red sauce in a non-stick pan on a light gray surface.
  • Top the carrot and celery salad with the buffalo halloumi, blue cheese crumbles, and blue cheese dressing. Enjoy immediately.
    A salad with grilled chicken pieces, carrots, celery, red onion, blue cheese crumbles, drizzled with dressing, in a large bowl with two spoons.

Video

Notes

  • I prefer to cut the carrot sticks, but you can use precut matchstick carrots.
  • Most major grocers carry halloumi in 8.8 oz. packages, so you will need 2 for this recipe. If you find halloumi in different sized packaging, this recipe does not need to yield 17.6 oz. of halloumi exactly -- anything close to that amount will be just fine. 
  • You can use pre-marinated halloumi or plain halloumi.
  • Halloumi can get pretty sticky depending on what pan is used. I suggest using a non-stick pan. If you don’t have one, just be sure to watch the halloumi closely so it doesn’t stick to the pan.

Nutrition

Calories: 476kcal | Carbohydrates: 14g | Protein: 21g | Fat: 38g | Fiber: 2g | Sugar: 10g