Sweet Potato & Halloumi Salad with Pomegranate, Arugula, and Mint Yogurt is a delightful dish that perfectly combines flavors and textures. This salad is not only simple to prepare but also packed with nutrients. It’s customizable, allowing you to add your favorite nuts or greens. Perfect for busy days, it can be served as a light lunch or a hearty dinner.
Recipe Information
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 12g
Carbohydrates: 39g
Fat: 16g
Fiber: 7g
Sugar: 4g
Sodium: 620mg
Why Make Sweet Potato & Halloumi Salad with Pomegranate, Arugula, and Mint Yogurt
This Sweet Potato & Halloumi Salad is not just a colorful feast for the eyes but also an incredibly nutritious option. Sweet potatoes are rich in vitamins, fiber, and antioxidants, making them a healthy addition to any meal. Halloumi cheese adds a savory touch while providing good protein content. Pomegranate seeds introduce a juicy burst of sweetness, and arugula offers a peppery flavor that balances everything beautifully. Plus, with mint yogurt dressing, this salad is bursting with refreshing flavors and can easily be adapted to suit your taste preferences.
How to Make Sweet Potato & Halloumi Salad with Pomegranate, Arugula, and Mint Yogurt Step by Step
Ingredients
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
Salt & pepper, to taste
7 oz halloumi cheese, sliced
2 cups arugula
1/2 cup pomegranate seeds
2 tbsp chopped pistachios or walnuts (optional)
1/2 cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped fresh mint
Directions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until golden and tender. Meanwhile, whisk together Greek yogurt, lemon juice, olive oil, mint, salt, and pepper in a small bowl. Chill until ready to serve. Heat a non-stick skillet or grill pan over medium heat. Grill halloumi slices for 1–2 minutes per side until golden brown. In a large bowl, combine roasted sweet potatoes, arugula, pomegranate seeds, and nuts (if using). Top with warm halloumi and drizzle generously with mint yogurt dressing. Serve immediately.
How to Serve Sweet Potato & Halloumi Salad with Pomegranate, Arugula, and Mint Yogurt
This salad is perfect on its own, but it can also be paired with crusty bread or pita for a complete meal. It can be a delightful side dish with grilled meats or fish. Try adding a balsamic glaze for an extra layer of flavor.
How to Store Sweet Potato & Halloumi Salad with Pomegranate, Arugula, and Mint Yogurt
If you have leftovers, store the salad in an airtight container in the fridge for up to two days. Reheat the sweet potatoes and halloumi if desired, but it’s great served cold as well. You can freeze the sweet potatoes before adding the other ingredients, but it’s best to enjoy it fresh.
Expert Tips for Cooking Sweet Potato & Halloumi Salad with Pomegranate, Arugula, and Mint Yogurt
- Make sure to cut sweet potatoes into even cubes for consistent cooking.
- For a smoky flavor, try adding smoked paprika to the sweet potatoes before roasting.
- If you like it creamy, increase the amount of Greek yogurt in the dressing.
- Use a mix of greens for varied textures, such as spinach or kale.
- Consider marinating the halloumi in lemon juice for added flavor.
Delicious Variations of Sweet Potato & Halloumi Salad with Pomegranate, Arugula, and Mint Yogurt
Spice it up by adding diced jalapeños or a sprinkle of cayenne pepper for a spicy kick. For a herbed version, incorporate fresh basil or dill into the salad. If you want a citrus twist, add some orange segments for sweetness and freshness.
Frequently Asked Questions about Sweet Potato & Halloumi Salad with Pomegranate, Arugula, and Mint Yogurt
Can I use a different type of cheese instead of halloumi?
Yes, feta or goat cheese can be excellent substitutes if you want a different flavor.
Is this salad vegan-friendly?
To make it vegan, swap halloumi with a plant-based cheese and use a dairy-free yogurt for the dressing.
Can I prepare the salad in advance?
You can prepare the components separately ahead of time; just combine them when you’re ready to eat.
Conclusion
Try making this Sweet Potato & Halloumi Salad with Pomegranate, Arugula, and Mint Yogurt for a delicious explosion of flavors and textures. It’s easy to whip up and versatile enough for any meal occasion. You won’t regret it!
Sweet Potato & Halloumi Salad
Ingredients
For the salad
- 2 medium sweet potatoes, peeled and cubed Cut into even cubes for consistent cooking.
- 2 tbsp olive oil Used for roasting sweet potatoes.
- Salt & pepper, to taste Add according to preference.
- 7 oz halloumi cheese, sliced Can be substituted with feta or goat cheese.
- 2 cups arugula Offers a peppery flavor.
- 1/2 cup pomegranate seeds Adds a juicy burst of sweetness.
- 2 tbsp chopped pistachios or walnuts (optional) For extra crunch.
For the mint yogurt dressing
- 1/2 cup Greek yogurt Can increase for creaminess.
- 1 tbsp lemon juice Freshly squeezed preferred.
- 1 tbsp olive oil Also used in the salad.
- 1 tbsp chopped fresh mint Adds a refreshing flavor.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until golden and tender.
- Meanwhile, whisk together Greek yogurt, lemon juice, olive oil, mint, salt, and pepper in a small bowl. Chill until ready to serve.
Cooking
- Heat a non-stick skillet or grill pan over medium heat.
- Grill halloumi slices for 1–2 minutes per side until golden brown.
Assembly
- In a large bowl, combine roasted sweet potatoes, arugula, pomegranate seeds, and nuts (if using).
- Top with warm halloumi and drizzle generously with mint yogurt dressing.
- Serve immediately.
