Sweet Potato & Halloumi Salad
A delightful salad featuring sweet potatoes, halloumi cheese, and a refreshing mint yogurt dressing, packed with nutrients and customizable to taste.
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.
Notes
This salad can be served as a light lunch or a hearty dinner. It’s great cold or warm, and you can maximize freshness by storing components separately.