Delicious Kale & Halloumi Salad With Creamy Curry Dressing

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macro-friendly kale & halloumi power salad

if you’re looking for a salad that’s packed with protein, fiber, and flavor, this kale & halloumi power salad is about to become your new go-to!

it’s the perfect balance of hearty, fresh, and satisfying, making it a great meal for lunch, dinner, or meal prep.

the taste & texture

this salad is a mix of sweet, salty, crunchy, and creamy goodness.

the massaged lacinato kale is tender yet sturdy, giving it a great base that doesn’t wilt too quickly.

roasted chickpeas and carrots add a slightly crispy and caramelized touch, while the pan-fried halloumi brings in a rich, salty bite.

edamame adds a bit of chew and extra plant-based protein, while chopped medjool dates provide the perfect natural sweetness.

finally, pumpkin seeds bring a nutty crunch, and the creamy curry hummus dressing ties it all together with a savory, slightly spiced, and citrusy flavor.

the macros & nutrition

this salad is balanced in protein, healthy fats, and fiber-filled carbs, making it a powerhouse meal. here’s what you get per serving:

calories: ~400 kcal
protein: ~23g
carbs: ~35g
fat: ~15g

it’s such an excellent option for anyone looking for a high-protein vegetarian meal with tons of flavor and texture!!

how to make it vegan!

this salad can EASILY be made vegan by swapping the halloumi for a plant-based alternative.

there are several vegan grilling cheeses available, like violife’s mediterranean style grill me cheese, which mimics the texture and saltiness of halloumi when pan-fried.

another great option is crispy tofu, which can be pan-seared or air-fried for a similar bite.

if you want even more protein, you can double up on the roasted chickpeas or edamame. the rest of the salad is already vegan, so just swap out the honey in the dressing for maple syrup or agave, and you’re good to go!

substitutions & modifications

this salad is super flexible, so you can tweak it based on your preferences or dietary needs:

• change up the greens: use baby kale, spinach, or arugula instead of lacinato kale.
• switch up the protein: add more edamame or toss in some hemp seeds for extra plant-based protein.
• different dressing options: if you’re not a fan of curry, try a simple lemon tahini dressing or a balsamic vinaigrette.

how to make it

1. massage the kale – chop the lacinato kale and massage it with a little avocado oil to soften it.
2. roast the chickpeas & carrots – toss with oil and roast at 400°f for 20-25 minutes.
3. pan-fry the halloumi – cook in a skillet until golden brown on both sides.
4. make the dressing – whisk together hummus, tahini, lemon juice, liquid aminos, curry powder, garlic powder, onion powder, honey, olive oil, and a little water to thin.
5. assemble – combine kale, roasted chickpeas, carrots, edamame, dates, and pumpkin seeds. toss with dressing and top with halloumi.

storage & meal prep

this salad is great for meal prep, but a few things to keep in mind:

• store everything separately if making ahead, especially the dressing and halloumi.
• roasted chickpeas will lose crispiness in the fridge, so if you want crunch, store them separately and add before serving.
• this salad keeps well for up to 3 days in an airtight container in the fridge.

if you like Delicious Kale & Halloumi Salad With Creamy Curry Dressing, you’ll also love these other recipes of mine!

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