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Grilled Halloumi Blueberry Salad

Recipe Detail


4 oz Reserved liquid from Oregon Specialty Fruit Canned Blueberries
¼ cup Sherry Vinegar
2 T. Honey
½ tsp Kosher Salt
1/3 cup Olive oil

4 cups Baby Greens (Spinach, Kale, Arugula)
½ cup thinly sliced red onion
1 can Oregon Specialty Fruit Canned Blueberries, drained
8-oz Halloumi Cheese (Queso Para La Parrilla can be substituted)
1 T Olive Oil
1-1/2 tsp Fresh Thyme, chopped
¼ cup Fresh Mint, chopped
Kosher salt to taste

To serve:
1 Lemon, cut into wedges
Warm Pita Bread, grilled or toasted


    To make the dressing:

  1. In jar or mixer add blueberry liquid, sherry vinegar, honey and salt and blend.
  2. With blender running at low speed, add olive oil and blend until it becomes emulsified. This will take under 1-minute. Makes 1-1/4 cups dressing.
  3. To make the salad:

  4. Toss the greens, red onion and a few tablespoons of the blueberry dressing and arrange on a platter. In a small bowl, mix the blueberries with ¼ cup dressing and set aside.
  5. Preheat the grill. Brush the cheese with olive oil on both sides and lightly season with salt. Place the cheese on the grill and cook for 3-minutes on each side or until grill marks form and cheese begins to melt. Sprinkle the cheese with ½ tsp. tablespoon thyme and transfer to the platter of greens.
  6. Drizzle the dressed Blueberries over the salad, garnish with the remaining thyme, chopped mint and feta cheese.
  7. Serve immediately with warm pita bread, lemon wedges to squeeze over the Halloumi and additional dressing on the side.
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