Halloumi & Cranberry Butter Beans Salad with Mint-Lemon Dressing
How I Discovered This Salad I first made Halloumi & Cranberry Butter Beans Salad with Mint-Lemon Dressing on a sticky summer evening when I wanted something that felt light but substantial, a plate that hummed with contrasts: salty, sweet, creamy and bright. I remember pulling out a block of 200g halloumi cheese, slicing it thinly,…
How I Discovered This Salad
I first made Halloumi & Cranberry Butter Beans Salad with Mint-Lemon Dressing on a sticky summer evening when I wanted something that felt light but substantial, a plate that hummed with contrasts: salty, sweet, creamy and bright. I remember pulling out a block of 200g halloumi cheese, slicing it thinly, and wondering if the combo of a can of butter beans and a scatter of dried cranberries would really work. It did, and that night the kitchen smelled of warm cheese and lemon, and I vowed to make it whenever I wanted something that felt like a treat but was really just a few honest ingredients coming together. If you like salads with bold, citrusy dressings, you might also enjoy Avocado Mango Salad with Zesty Lime Dressing, which scratches a similar itch.
The Ingredient That Changes Everything
What makes this one sing is simple: the contrast between the squeaky, browned halloumi and the soft, nutty butter beans. I use one can (400g) butter beans, drained and rinsed until the water runs clear so they don’t water down the dressing. Toss those with about 2 cups mixed salad greens to give the dish volume and crunch from tender leaves. The 1/4 cup dried cranberries adds that sweet-tart pop that plays off the cheese, and 1/4 cup fresh mint leaves, chopped, brings a cool, herbaceous lift that I reach for almost every time. The dressing is nothing fancy but essential: 2 tbsp extra virgin olive oil, the juice and zest of 1 lemon, salt and black pepper to taste. Slice 1 small red onion thinly to add a wash of sharp color and bite. It’s almost laughably simple when I list it like this, but the way these things mingle on the plate is the point.
Getting the Texture Just Right
When I sear the halloumi, I always start with the same little ritual. 1. Prepare the Crust: heat a non-stick pan over medium-high heat, add a touch of the 2 tbsp extra virgin olive oil, then place the sliced 200g halloumi cheese in the pan and let it sit without moving it for about 2 to 3 minutes per side until a golden crust forms and it sings gently as it fries. That crust is everything; it gives a pleasant resistance before the cheese yields into a creamy inside. A couple of quick tips here: pat the halloumi dry so it browns instead of steaming, do not overcrowd the pan because the slices need space to crisp, and if you want a little smokiness, finish with a very quick high-heat flash at the end.
While the halloumi is sizzling, I usually give the butter beans a little loving: a quick toss in the pan just to warm them through can boost their nuttiness, but you can leave them cool if you want more contrast. Add the thinly sliced red onion so its edge softens but keeps a snap; if the onion is too sharp for your liking, soak it in cold water for 10 minutes first to take off the bite. When you dress the salad, zest the lemon directly over the bowl so those bright oils land where you want them.
My Grandmother’s Trick (and a Few Other Small Things)
My grandmother always said never to drown a salad in dressing. I learned to whisk the lemon juice with the 2 tbsp extra virgin olive oil and a pinch of salt, then taste as I go. A personal trick: reserve a tablespoon of dressing to warm the butter beans or to finish the halloumi just before serving, which helps everything feel more cohesive. I also like to scatter the 1/4 cup dried cranberries last so they sit on top and give a jewel-like contrast against the greens and the golden halloumi. If you want a slightly different balance, swapping the mixed salad greens for peppery arugula gives the dish a more assertive backbone.
If you’re curious about how this style of fruit-forward salad behaves in fall flavors, try pairing this dish with roasted evenings; there’s a nice companion in my recipe rotation called Fall Harvest Salad with Roasted Butternut Squash, which leans into roasted, earthy elements that play well alongside halloumi.
When Things Don’t Go As Planned
Sometimes the halloumi resists browning. In that case I turn up the heat slightly and add a tiny swipe more olive oil, but not too much or the cheese will flood the pan and steam. If the butter beans feel chalky, it usually means they needed a longer rinse or a quick simmer with a little olive oil and lemon juice to wake them up. If the mint wilts, don’t worry; the dish will still taste fresh. And if you make too much dressing, save it in the fridge — it will keep and brighten leftovers.
Speaking of leftovers, this salad is one of the better ones for make-ahead lunches. Store the halloumi separately if you can; the cheese softens a bit when refrigerated but reheats beautifully in a hot pan for 1 minute per side to restore the crust. The mixed salad greens tossed with butter beans and dressing will keep in the refrigerator for up to two days, but I find it best if eaten within 24 hours so the greens remain lively and the cranberries stay plump.
A Few Variations I Love
I experiment with small swaps depending on the season. Roasted sweet potato chunks folded in make the salad heartier and slightly sweet, and if you want crunch, toasted almonds or pine nuts are delightful. Swap the butter beans for chickpeas for a nuttier bite, or scatter pomegranate seeds for a winter-ready jewel tone. For a vegan twist, you can replace the halloumi with thick slices of firm tofu that have been marinated in a salty lemon soy mix and pan-fried until bronze; the texture changes, but the spirit of the salad remains.
If you enjoy mango-lime profiles, I often reach for inspiration from bright fruit-driven salads, and I sometimes tweak this recipe by adding mango slices and a touch more citrus; one of my quick references when I’m in that mood is Refreshing Mango Salad Recipe with Lime Dressing which helps me balance sweetness and acidity.
Conclusion
If you want to explore a version with roasted sweet potato alongside halloumi, I recommend the Roasted Sweet Potato and Halloumi Salad – Supper With Michelle for a delicious spin on the warm-versus-cool theme in salads like this one: Roasted Sweet Potato and Halloumi Salad – Supper With Michelle.
Final thought: this Halloumi & Cranberry Butter Beans Salad with Mint-Lemon Dressing is one of those dishes that looks composed but is forgiving, so make it when you want something that feels a little special without fussy work. The warm, golden halloumi and the bright lemon-mint dressing always make the plate sing for me, and I hope it finds a spot in your weeknight rotation too.
Halloumi & Cranberry Butter Beans Salad with Mint-Lemon Dressing
Ingredients
Method
- Heat a non-stick pan over medium-high heat and add a touch of extra virgin olive oil.
- Pat the halloumi slices dry and add them to the pan, cooking them for 2 to 3 minutes per side until golden brown.
- Optionally, warm the butter beans in the same pan and add the sliced red onion to soften slightly.
- In a large bowl, combine the mixed salad greens, warmed butter beans, cooked halloumi, and sliced red onion.
- Whisk together the lemon juice, olive oil, salt, and pepper to create the dressing, and drizzle over the salad.
- Toss gently to combine and scatter dried cranberries and chopped mint on top.
