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In a small bowl, combine 2 Tbsp honey, 2 Tbsp lemon juice, 1 tsp thyme, and a pinch of chili flakes.
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add halloumi slices and cook, undisturbed, until golden, about 2 minutes. Flip, and add honey-thyme mixture. Spoon the mixture over halloumi slices and allow them to caramelize for 2 to 3 minutes. Transfer halloumi to a plate.
Prepare dressing by combining all ingredients in a glass jar or bowl. Whisk or shake until smooth.
In a large bowl, combine kale, apple slices, farro/quinoa, pecans, and pickled shallots/onion. Drizzle with dressing and toss to coat.
Top salad with caramelized halloumi slices and pomegranate arils.
For the Garlic-Thyme Toast (optional): Preheat oven to 400°F. In a small bowl, combine softened butter, minced garlic, and 2 tsp fresh thyme. Spread mixture evenly over baguette halves. Sprinkle with Parmesan cheese, if desired. Bake for 8-10 minutes until golden brown.