Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing
A vibrant and hearty salad featuring roasted sweet potatoes, salty halloumi, and juicy pomegranate seeds, all tossed with a refreshing mint yogurt dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- For the Salad:
- 200g halloumi cheese, sliced
- 1/2 cup pomegranate seeds
- 4 cups mixed salad greens
- 1/4 cup toasted pine nuts
- For the Mint Yogurt Dressing:
- 1/2 cup Greek yogurt
- 2 tbsp fresh mint, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, cumin, and smoked paprika. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- While sweet potatoes roast, heat a non-stick pan over medium heat. Fry halloumi slices for 2-3 minutes per side, until golden brown. Cut into bite-sized pieces.
- In a small bowl, whisk together Greek yogurt, mint, lemon juice, garlic, salt, and pepper to make the dressing.
- Arrange salad greens on a platter. Top with roasted sweet potatoes, halloumi, pomegranate seeds, and pine nuts.
- Drizzle with mint yogurt dressing and serve immediately.
Notes
For a vegan version, substitute halloumi with crispy tofu and use a plant-based yogurt.
Nutrition
- Calories: 420
- Sugar: 12g
- Fat: 28g
- Carbohydrates: 32g
- Protein: 18g
Find it online: https://cheerychop.com/sweet-potato-halloumi-salad/