INGREDIENTS
10 oz Tuscan Kale, trimmed and chopped
8 oz halloumi
¼ cup chopped dried cherries, cranberries or pitted medjool dates
½ cup toasted pinenuts (toast by sautéing in light evoo)
SALAD DRESSING
¼ cup balsamic vinegar (I ❤️ @luciniitalia fig flavored)
⅓ cup olive oil or spray evoo
¼ cup chopped dried cherries, cranberries or pitted medjool dates
1 tsp dijon mustard
1 clove garlic, mashed
1-2 tbsp water
Salt & pepper to your liking
PREP
.Sauté pinenuts in evoo until slightly browned
.Slice and grill halloumi in non stick pan (optional, add spray evoo to grill pan)
.Mix all salad ingredients with dressing. Top with grilled halloumi and pine nuts