Grilled Halloumi & Roasted Broccoli Salad with Spinach & Almonds

Serving: Serve immediately as a warm salad or at room temperature. It pairs well with grilled meats or as a stand-alone dish.
Storage: Store leftover salad in an airtight container in the fridge for up to 2 days. However, the halloumi may lose some of its crispness.
Variations:
Add More Veggies: Feel free to add other roasted vegetables like bell peppers, sweet potatoes, or zucchini for more flavor and texture.
Nuts: Swap almonds for other nuts like pine nuts, walnuts, or pecans for different flavors.
Dairy-Free Version: If you’re looking for a dairy-free alternative, you can try grilled tofu or a dairy-free cheese as a substitute for halloumi.
FAQ:
Can I use pre-cut frozen broccoli?

Yes, you can use frozen broccoli. Just be sure to thaw and drain it well before roasting for the best texture.
Can I make this salad ahead of time?

The salad is best enjoyed fresh, but you can roast the broccoli and grill the halloumi ahead of time and store them separately in the fridge. Assemble when ready to serve.
What if I don’t have a grill pan?

You can also sauté the halloumi in a regular skillet over medium heat, just be sure to cook until golden and crispy.
Can I use other greens besides spinach?

Absolutely! Arugula, mixed greens, or kale would also work well in this salad.
This recipe is easy to prepare and delivers big flavors—let me know if you need any other variations or suggestions!