This Roasted Sweet Potato and Grilled Halloumi Salad is the healthy side dish you need on your table this holiday season. This bright and colorful salad is a simple to make and satisfying meal.
I like to eat a salad almost every day for lunch. I find that this is the easiest way to get a good serving of greens in my diet and to increase the amount of fruit and vegetables I eat. This goal has led me to make some interesting salads. One of my personal favorite salads has roasted carrots on top. This salad inspired me to roast sweet potatoes for this Sweet Potato and Halloumi Salad Recipe!
Looking for more salad inspiration? Try this Watermelon Salad with Kohlrabi and Hot Honey Dressing. This salad uses the best of summer produce and is light and crunchy. Or, try this Parmesan Brussels Sprout Salad with Walnut Dressing. This salad is on my Thanksgiving menu every year because it is the perfect salad to prepare ahead of time and toss before serving.
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Why You'll Love This Recipe
- Great for meal prep! Make this salad ahead of time and drizzle with the dressing when you are ready to enjoy!
- Vibrant colors make this an impressive-looking salad. This salad is great to make when hosting because, visually, it is beautiful! You have great color contrast with the leafy greens, bright pomegranate seeds, orange sweet potatoes, and the grilled halloumi.
- Nutritious. This salad is loaded with vitamins and antioxidants. The protein from the halloumi cheese and chickpeas make this salad a nutritious meal in itself.
Ingredients
- Roasted sweet potatoes give the salad a hint of sweetness.
- Crispy chickpeas add a crunch to the salad.
- Halloumi cheese adds a salty taste and a soft texture to the salad. It also provides extra protein.
- Pomegranate seeds add a pop of color, some crunch, and a sweetness to the earthy greens.
- A spring mix is used as the green salad base.
- Balsamic vinegar, maple syrup, Dijon mustard, garlic, extra virgin olive oil, salt and pepper are combined to create a tasty dressing.
Exact measurements can be found in the below recipe card.
Substitutions
- Swap the sweet potatoes for roasted carrots or butternut squash. Both options will give the salad an orange hue and a similar sweet taste and texture.
- Omit the chickpeas and substitute in chopped walnuts, pecans or pine nuts for extra crunch.
- Tofu can be used in place of the halloumi cheese for a vegan option that is similar in texture.
- Feta cheese can also be used in place of the halloumi cheese.
- Dried cranberries or raisins can be swapped for the pomegranate seeds.
- Use kale, baby spinach or arugula as the salad base.
- Use a store-bought salad dressing. My favorite store-bought salad dressings are Brianna's Fine Salad Dressings.
Sweet Potato and Halloumi Salad Variations
- This salad is vegetarian and gluten-free as written.
- Make this salad vegan by omitting the halloumi cheese and replacing it with tofu.
Equipment
- Grill pan or grill
- Rimmed baking sheet
- Large mixing bowl
- Mason jar or food processor
Step-by-Step Instructions
Step 1: Make the Maple Balsamic Vinaigrette. Add the balsamic vinegar, maple syrup, Dijon mustard, extra virgin olive oil, garlic cloves, salt, and black pepper to a mason jar or food processor. Combine until smooth and creamy.
Step 2: Preheat the oven to 425 degrees Fahrenheit. On a rimmed baking sheet, toss the sliced sweet potatoes and chickpeas with extra virgin olive oil, salt, and pepper. Spread them into an even layer. Bake for 25 minutes until the sweet potatoes are soft and the chickpeas are crunchy.
Step 3. Preheat a grill or grill pan to medium-high heat. Spray both sides of the halloumi cheese chunks with extra virgin olive oil. When the grill is hot, grill each side of the cheese chunks for 2-3 minutes until the sides become golden brown.
Step 4: Assemble the salad. Place the greens into a large bowl. Top the greens with roasted sweet potatoes, chickpeas, grilled halloumi cheese, and pomegranate seeds. Drizzle the salad with Maple Walnut Vinaigrette.
Storage
Store any leftover salad refrigerated in an airtight container. Do not drizzle with the dressing until ready to eat the salad. If possible, remove the pomegranate seeds and refrigerate them in a separate airtight container. This will help the greens from becoming soggy.
FAQ
Make sure that you cut the sweet potatoes into a uniform size. The sweet potatoes should not be crowded on the baking tray. Make sure that they have room around them for the air to circulate while they roast. Flip the potatoes halfway through the cooking time to ensure that the sweet potatoes are perfectly crispy and roasted.
Halloumi cheese is a semi-hard cheese made from sheep's milk or goat's milk. This cheese originated in Cypress but can be found in most large grocery stores. Halloumi cheese is known for its salty and tangy flavor, similar to feta, and its squeaky texture. Halloumi cheese is best served warm because the texture softens and it becomes creamy.
Grill halloumi cheese directly on the grill grates or on a grill pan. Heat the pan or grill to medium-high heat. Slice the halloumi cheese into chunks that are about ½ inch thick. Thicker slices will be less prone to breaking. If the cheese is wet or slippery from the brine, use a paper towel to remove the moisture. Spray or rub the cheese with extra virgin olive oil. If you are using a pan, skip this step and add the olive oil to the pan. Grill the cheese for 2-3 minutes on each side until you begin to see golden brown marks and the cheese begins to soften.
Halloumi cheese is delicious in salads and wraps. It also can be used as an appetizer or served with crackers and lemon juice. This grilled cheese could be used in a rice bowl paired with chicken and other vegetables.
Related
Looking for more light and healthy dishes? Try one of these:
Pairing
These are some of my favorite main dishes to pair with a light salad:
📖 Recipe
Roasted Sweet Potato and Grilled Halloumi Salad
Equipment
- Rimmed Baking Sheet
- Serving bowl
- Grill Pan or grill
Ingredients
- 3 Sweet Potatoes Sliced into ¼ inch rounds
- 15.5 ounces Chickpeas Drained and rinsed
- 2 tablespoons Extra Virgin Olive Oil
- 8 ounces Halloumi Cheese Sliced into ½ inch chunks
- 1 cup Pomegranate Seeds
- 8 ounces Leafy Greens
- Salt and Pepper
Maple Balsamic Vinaigrette
- ¼ cup Extra Virgin Olive Oil
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons Maple Syrup
- 1 tablespoon Dijon Mustard
- 2 Garlic Cloves minced
- Salt and Black Pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Toss sweet potatoes and chickpeas with Extra Virgin Olive Oil. Season with salt and pepper. Bake for 20-25 minutes flipping over half way through cook time. The sweet potatoes should be soft and the chickpeas crunchy. Let cool.
- Preheat a grill pan or grill to medium high heat. Spray halloumi cheese with extra virgin olive oil. Grill each side for 2-3 minutes until cheese is golden brown.
- Add the greens to a large serving bowl. Top salad with roasted sweet potatoes, chickpeas, halloumi cheese, and pomegranate seeds.
- Top salad with Maple Balsamic Vinaigrette.
Maple Balsamic Vinaigrette
- Add all ingredients to a food processor or mason jar. Combine until the dressing is smooth and creamy.
- Store refrigerated in an airtight container.
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