This Sweet Potato, Halloumi & Pomegranate Salad is a delightful dish that combines the natural sweetness of roasted sweet potatoes, the savory richness of halloumi cheese, and the refreshing burst of pomegranate seeds. Perfect as a vibrant side dish or a light main course, this salad offers a balanced blend of flavors and textures that are sure to impress. With its bright colors and dynamic tastes, it’s ideal for gatherings, meal prep, or when you simply want something satisfying yet healthy.

Why You’ll Love This Recipe

This salad is not only delicious but also simple to make. The sweet potatoes are roasted to perfection, bringing out their natural sweetness, while the halloumi is seared until crispy on the outside and tender on the inside. Pomegranate seeds add a touch of juiciness and tartness that contrast beautifully with the other ingredients. With a few pantry staples and some fresh ingredients, you’ll have a dish that’s both visually stunning and full of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 200g halloumi, sliced
• 1 pomegranate, seeds removed
• A handful of mixed greens (such as arugula, spinach, or baby kale)
• 1 tbsp honey (optional, for sweetness)
• A handful of walnuts or pecans (optional for added crunch)
• Fresh mint or parsley, for garnish

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar or pomegranate molasses
• 1 tsp Dijon mustard (optional)
• Salt and pepper, to taste

Directions

1. Roast the Sweet Potatoes:
   • Preheat your oven to 400°F (200°C).
   • Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
   • Roast for about 25-30 minutes, flipping halfway through, until golden and tender.
2. Cook the Halloumi:
   • While the sweet potatoes are roasting, heat a non-stick skillet over medium-high heat.
   • Add the sliced halloumi to the skillet and cook for about 2-3 minutes per side, until golden brown and crispy on the outside.
3. Prepare the Dressing:
   • In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar (or pomegranate molasses), Dijon mustard (if using), salt, and pepper until well combined.
4. Assemble the Salad:
   • In a large bowl, combine the roasted sweet potatoes, cooked halloumi, pomegranate seeds, and mixed greens.
   • Drizzle the dressing over the salad and toss gently to combine everything evenly.
5. Garnish and Serve:
   • Top the salad with fresh mint or parsley for added flavor and a pop of color.
   • For extra texture and crunch, sprinkle walnuts or pecans on top.
   • If you prefer a hint of sweetness, drizzle honey over the halloumi before serving.

Servings and Timing

This recipe serves about 4-6 people as a side dish or 2-3 as a main course.

• Preparation time: Approximately 15 minutes
• Cooking time: About 30 minutes for the sweet potatoes and halloumi
• Total time: Around 45 minutes

Variations

You can personalize this salad by:

• Adding a protein: Try adding grilled chicken, shrimp, or chickpeas to make the salad more filling.
• Swapping the cheese: If you can’t find halloumi, you can substitute with feta or goat cheese, though the texture will differ.
• Using different greens: Spinach, kale, or even watercress can replace mixed greens depending on your preference.
• Adding a spice kick: For a little heat, add some chili flakes to the dressing or sprinkle paprika over the roasted sweet potatoes.
• Making it vegan: Swap the halloumi for grilled tofu or tempeh for a plant-based version.

Storage/Reheating

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the sweet potatoes and halloumi in the oven at 350°F (175°C) for about 10 minutes. Note that the greens will wilt after storing, so it’s best to add them just before serving if making ahead of time.

FAQs

Can I make the sweet potatoes ahead of time?

Yes, you can roast the sweet potatoes up to 2 days ahead. Let them cool, then store in an airtight container in the fridge. Reheat them in the oven or microwave before assembling the salad.

Can I use a different dressing?

Yes, you can use a store-bought vinaigrette, tahini dressing, or even a simple olive oil and lemon juice combo. Just adjust to taste!

What if I don’t have pomegranate?

If pomegranate is unavailable, you can substitute with dried cranberries, raisins, or even sliced apples for a different texture and sweetness.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free as it contains no grains or gluten-based ingredients.

Can I use frozen sweet potatoes?

It’s best to use fresh sweet potatoes for this recipe for optimal texture and flavor. Frozen sweet potatoes might become too mushy during roasting.

Can I prepare the salad in advance?

You can prepare all the components (roast sweet potatoes, cook halloumi, and make the dressing) ahead of time. Assemble the salad just before serving to keep the greens fresh.

Conclusion

The Sweet Potato, Halloumi & Pomegranate Salad is a beautiful, flavorful dish that’s perfect for almost any occasion. With its balance of sweet, savory, and tangy elements, it’s sure to become a go-to favorite. Whether served as a side, a light lunch, or even a holiday dish, this salad is a celebration of vibrant flavors and textures. Enjoy it as a nutritious meal or share it with friends and family at your next gathering!

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