Crispy Halloumi Salad

This halloumi salad is a hearty one-bowl meal featuring crispy seared or grilled halloumi cheese, fresh greens, caramelized summer squash (or any vegetables you like), nutty quinoa, candied maple pecans, and a creamy green tahini dressing. The contrast of flavors and textures is sublime, making this one of my favorite salads of all time.

If you haven't tried searing halloumi before, it's a game changer. The cheese cooks in a hot skillet until it turns caramelized and crispy on the outside, and warm and tender on the inside. It's irresistible on its own but is especially delicious in this Mediterranean-inspired salad. It's a hearty, nourishing dinner, and you can adapt it with whatever vegetables are in season.

• ½ cup quinoa
• 1 cup water
• Salt

• 4 tablespoons extra virgin olive oil, divided
• 1 medium summer squash or zucchini, cut crosswise into ¼-inch-thick rounds
• Salt and freshly ground black pepper
• 1 teaspoon dried Italian seasoning
• 8 ounces halloumi cheese, cut lengthwise into ½-inch-thick planks

• 2 cups baby arugula
• Green Tahini Dressing
• ¼ cup coarsely chopped fresh mint
• ¼ cup chopped Maple Pecans, or toasted nuts, such as walnuts, pistachios or almonds
• 2 tablespoons pomegranate arils (or dried cranberries)