Print

Sweet Potato, Halloumi & Pomegranate Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Sweet Potato, Halloumi & Pomegranate Salad combines roasted sweet potatoes, crispy halloumi cheese, and refreshing pomegranate seeds. This vibrant salad is a perfect balance of sweet, savory, and tangy, ideal as a side dish or light main course.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Category: Salad
  • Method: Roasting, Cooking
  • Cuisine: Mediterranean

Ingredients

  • 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 (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

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
  2. Cook the Halloumi: Heat a non-stick skillet over medium-high heat. Add the sliced halloumi and cook for 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.
  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.
  5. Garnish and Serve: Top with fresh mint or parsley and add walnuts or pecans for extra crunch. For added sweetness, drizzle honey over the halloumi before serving.

Notes

  • Make ahead: Roast sweet potatoes up to 2 days ahead. Store in an airtight container in the fridge and reheat before assembling.
  • Make it vegan: Swap the halloumi for grilled tofu or tempeh.
  • For a spicy kick: Add chili flakes to the dressing or sprinkle paprika over the sweet potatoes.
  • Substitutes: Use feta or goat cheese instead of halloumi if needed.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-halloumi-pomegranate-salad/