Grilled Halloumi Blueberry Salad


  • 1 can Oregon Fruit Products Blueberries, drained
  • 4 cups Baby Greens (Spinach, Kale, Arugula)
  • ½ cup Red Onion, thinly sliced
  • 8 oz Halloumi Cheese (Queso Para La Parrilla can be substituted)
  • 1 tbsp 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.
To make the salad:
  1. 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.
  2. 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.
  3. Drizzle the dressed Blueberries over the salad, garnish with the remaining thyme, chopped mint and feta cheese.
  4. Serve immediately with warm pita bread, lemon wedges to squeeze over the Halloumi and additional dressing on the side.

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