Roasted Apple Bulgur Salad with Halloumi & Date Vinaigrette

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a hearty, seasonal salad with arugula, bulgur, roasted apples, caramelized fennel, olives, and spiced pumpkin seeds tossed in a date vinaigrette and topped with pan-fried halloumi cheese

servings: 4-6


  • 1 ½ lbs honeycrisp apples, cored + diced ½”
  • 2 small fennel bulbs, cored + thinly sliced
  • olive oil
  • kosher salt
  • 1 cup bulgur
  • 2 tbsp toasted sesame seeds
  • 1 tbsp maple syrup
  • ½ cup toasted pumpkin seeds
  • 1 tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 1 large shallot, thinly sliced
  • ¼ lb medjool dates, pitted + diced ¼”
  • ½ cup apple cider vinegar
  • 2 tbsp chopped fresh parsley
  • freshly cracked black pepper
  • 1 (8 oz package) halloumi cheese, sliced ¼” + pat dry
  • 2 cups arugula
  • ½ cup halved castelvetrano olives


  1. Preheat the oven to 425°F. Place the apples onto a sheet pan and generously drizzle them with olive oil. Toss to coat. Spread the apples into an even layer. Season with a pinch of salt and freshly cracked black pepper. Roast for 20 minutes. Meanwhile, place the sliced fennel onto another sheet pan. Repeat the olive oil/seasoning process and roast for 10 minutes.
  2. Meanwhile, add the bulgur and 3 cups of water to a 2 qt saucepan with a pinch of salt. Bring to a boil. Reduce the heat to low, cover, and cook for 10 minutes. Remove from the heat. Let sit for 5 minutes. Drain if needed and fluff the bulgur with a fork.
  3. Sprinkle the sesame seeds and drizzle the maple syrup onto the apples. Toss the pumpkin seeds with the paprika, cinnamon, a pinch of salt, and a drizzle of olive oil. Make room on the sheet pan and add them next to the apples. Roast for another 5 minutes.
  4. Meanwhile, heat a 10” skillet over medium heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the shallots and cook for 2-3 minutes until tender and starting to caramelize. Season with a pinch of salt. Add the dates and apple cider vinegar. Reduce the heat to low and simmer for 5 minutes. Pour the mixture into a mixing bowl. Whisk in a ¼ cup of olive oil and stir in the parsley. Add a tablespoon or two of water to thin the vinaigrette out if needed. Season with salt and black pepper to taste.
  5. Wipe out the skillet and return to medium heat. Add enough olive oil to generously coat the bottom. Once the oil is hot, work in batches to fry the halloumi until golden, about 2-3 minutes per side (adjust the heat as needed so it doesn’t burn).
  6. Add the bulgur, apples, fennel, arugula, olives, and date vinaigrette (reserve about ¼ cup). Toss to combine. Plate the salad with the halloumi, pumpkin seeds, and remaining vinaigrette over top. Garnish with any extra parsley leaves.