Roasted Sweet Potato and Grilled Halloumi Salad
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.
Servings: 6
Calories: 480kcal
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.
Nutrition
Serving: 6g | Calories: 480kcal | Carbohydrates: 56g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 572mg | Potassium: 822mg | Fiber: 12g | Sugar: 18g | Vitamin A: 19.829IU | Vitamin C: 42mg | Calcium: 559mg | Iron: 4mg