Prepare the Halloumi: Heat a non-stick skillet over medium heat. Add the sliced halloumi and pan-fry until golden brown, about 3-4 minutes on each side.

Combine Salad Ingredients: In a large bowl, toss together the baby spinach, sliced cucumber, cubed avocado, pomegranate seeds, and toasted pecans.

Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, garlic powder, and honey until combined.

Dress the Salad: Drizzle the dressing over the salad mixture and gently toss to coat all the ingredients evenly.

Add the Halloumi: Finally, add the crispy halloumi on top of the salad. Serve immediately.