Description
This vibrant salad combines the earthy sweetness of roasted sweet potatoes with the salty richness of halloumi cheese. Tossed with peppery arugula, juicy pomegranate seeds, and drizzled with a refreshing mint yogurt dressing, it’s a colorful and satisfying dish perfect for lunch or a light dinner.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 8 oz halloumi cheese, sliced
- 4 cups arugula
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh mint (for garnish)
- For the dressing:
- 1/2 cup plain Greek yogurt
- 2 tbsp chopped fresh mint
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, or until tender and golden.
- While the sweet potatoes roast, prepare the dressing by whisking together yogurt, mint, lemon juice, olive oil, garlic, salt, and pepper. Chill until ready to use.
- Heat a nonstick skillet over medium heat. Sear halloumi slices for 2–3 minutes per side, until golden brown.
- In a large bowl or platter, combine arugula, roasted sweet potatoes, and pomegranate seeds.
- Top with seared halloumi and drizzle with mint yogurt dressing.
- Garnish with chopped fresh mint and serve immediately.
Notes
- Substitute spinach or mixed greens if arugula is unavailable.
- For added crunch, toss in some toasted walnuts or pistachios.
- The salad components can be prepped ahead and assembled just before serving.
Nutrition
- Serving Size: 1 salad portion
- Calories: 410
- Sugar: 7g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 40mg
Keywords: sweet potato salad, halloumi salad, mint yogurt dressing, pomegranate salad, vegetarian salad