Name: Hearty Bean Salad with Roasted Carrots and Halloumi
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: Middle Eastern
Ingredients: 3 carrots, peeled and sliced 1⁄4 inch thick on bias; 7 tablespoons extra-virgin olive oil, divided; 1¼ teaspoons table salt, divided; ¾ teaspoon ground cumin; 8 ounces halloumi cheese, sliced crosswise 1⁄2 inch thick; 1 shallot, minced; 2 tablespoons pomegranate molasses; 2 tablespoons chopped fresh parsley; 1 tablespoon cider vinegar; 1 tablespoon honey; 3 (15-ounce) cans cannellini beans and/or chickpeas, rinsed; 8 ounces lacinato kale, stemmed and sliced thin; 1 cup pomegranate seeds; 2 celery ribs, sliced thin on bias; ¼ cup shelled pistachios, toasted and chopped

Hearty Bean Salad with Roasted Carrots and Halloumi

By Claudia Catalano

Published on September 29, 2026

Time

35 minutes

Yield

Serves 4 to 6

Hearty Bean Salad with Roasted Carrots and Halloumi in a bowl

Ingredients

3 carrots, peeled and sliced 1⁄4 inch thick on bias7 tablespoons extra-virgin olive oil, divided1¼ teaspoons table salt, divided¾ teaspoon ground cumin8 ounces halloumi cheese, sliced crosswise 1⁄2 inch thick1 shallot, minced2 tablespoons pomegranate molasses2 tablespoons chopped fresh parsley1 tablespoon cider vinegar1 tablespoon honey3 (15-ounce) cans cannellini beans and/or chickpeas, rinsed8 ounces lacinato kale, stemmed and sliced thin1 cup pomegranate seeds2 celery ribs, sliced thin on bias¼ cup shelled pistachios, toasted and chopped

Before You Begin

Canned butter beans or black-eyed peas also work well here. If you don’t have pomegranate molasses, increase the vinegar to 1½ tablespoons and the honey to 2 tablespoons. The roasted carrots and halloumi can be refrigerated for up to 3 days; bring to room temperature before assembling the salad.

Instructions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss 3 carrots, peeled and sliced 1⁄4 inch thick on bias with 1 tablespoon extra-virgin olive oil, ¼ teaspoon table salt, and ¾ teaspoon ground cumin on rimmed baking sheet, then spread into even layer over three-quarters of sheet. Roast until beginning to soften, 5 minutes.

Pat 8 ounces halloumi cheese, sliced crosswise 1⁄2 inch thick dry with paper towels and rub with 1 tablespoon oil. Arrange halloumi on empty side of sheet and roast until carrots are tender and browned at edges and halloumi is golden brown on bottom, about 10 minutes, rotating sheet halfway through roasting. Let carrots and halloumi cool slightly, then cut halloumi into bite-size pieces.

Meanwhile, whisk 1 minced shallot, 2 tablespoons pomegranate molasses, 2 tablespoons chopped parsley, 1 tablespoon cider vinegar, 1 tablespoon honey, remaining 1 teaspoon salt, and remaining 5 tablespoons oil together in large bowl. Add carrots, halloumi, 3 rinsed cans cannellini beans, 8 ounces lacinato kale, sliced thin, 1 cup pomegranate seeds, and 2 celery ribs, sliced thin on bias and toss to combine. Season with salt and pepper to taste. Sprinkle with 1⁄4 cup shelled pistachios, toasted and chopped and serve.