Grilled Halloumi Salad with Maple Blueberry Balsamic Pecan Compote

Nutty halloumi cheese gets warmed on the grill and served over a bed of fresh arugula then drizzled with a blueberry maple balsamic compote

Can we take a couple seconds for a little deep breathing? Maybe a few more? Because it’s Monday and if your week is shaping up to be anything like mine, we should start with a clear head and calm thoughts.

I’m facing a week chock full of things to do. Some things are the not-so-desired necessary tasks like a visit to the dentist and a run to the pet shop for dog food. Some things I welcome whole-heartedly like a get together with our cooking club and a beautiful wedding for a coworker to finish the week. But for this one moment, I have the opportunity to just relax and tell you about this simple and delicious salad.


In a season of busy when I need to simplify my cooking habits, I’m embracing the concept of quality over quantity. And this salad is the perfect embodiment of this ideology. A slab of cheese that’s been warmed on the grill on a bed of arugula drizzled with a blueberry compote that comes together in minutes. That’s it. Serve it with a hunk of bread for a quick and delicious lunch.

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Have you tried Halloumi cheese yet? It’s pretty fantastic. It has a very high melting point so it’s perfect for grilling or sautéing. Halloumi has a mild, nutty flavor that pairs great with sweet blueberries and balsamic.

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Grilled Halloumi Salad with Maple Blueberry Pecan Compote

Serves 2-4

  • 1 Cup Blueberries
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Balsamic Vinegar
  • 1/4 Tsp Salt
  • 1/4 Cup Chopped Pecans
  • 2 Tsp Olive Oil
  • 4 Slices Halloumi
  • 4 Cups Arugula
  • Fresh Cracked Black Pepper

Combine the blueberries and maple syrup in a medium saucepan over medium high heat. Stir until the blueberries start to bubble and continue to cook until the mixture thickens, about 3-4 minutes. Add the balsamic vinegar and salt and cook for an additional minute. Stir in the chopped pecans.

While the blueberry mixture is reducing, heat a large pan over medium heat. Add the olive oil to the pan and place the halloumi slices in the pan. Cook for 2-3 minutes per side and place each slice on a bed of arugula. Pour the blueberry mixture over the top.  Top with fresh cracked pepper and optionally sprinkle with additional pecans and blueberries.