This hearty Roasted Sweet Potato and Halloumi Salad is a delicious combination of ingredients that I crave fairly often, no matter the season. The starting line up involves smoky roasted sweet potatoes, pan-seared Halloumi, avocados, pecans, dried cranberries, and I typically serve it over a bed of mesclun or mixed field greens. It’s a little bit smoky, salty, and sweet and it pairs wonderfully with my Balsamic Dijon Vinaigrette. This salad is super versatile and there’s so many different ways you can really make this salad your own. So, definitely read all the ways of how to “freestyle it”below.

Here are some ways to freestyle it:

  • use raw fruit such as blueberries, figs, or strawberries instead of sweet potatoes 
  • use arugula, kale, spinach, or watercress instead of mesclun
  • use feta cheese, goat cheese, paneer, or parmesan cheese instead of Halloumi
  • use almonds, hazelnuts, pistachios, or walnuts instead of pecans

Here are some other additions to consider, especially if you’re wanting to make this salad even heartier:

  • chickpeas or white beans
  • your favorite grain

To make this salad vegan, simply omit the halloumi and consider some of the additions above and maybe vegan feta cheese or vegan parmesan cheese.

Looking for other great salad ideas? Give these delicious recipes a try! 

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Thank you so much for stopping by today! I hope that you enjoy my Roasted Sweet Potato and Halloumi Salad. The full printable recipe is below. Enjoy!

Get the Recipe: Roasted Sweet Potato and Halloumi Salad

Yield: 4 servings, as a side dish or 2 to 3 servings as a meal
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
This hearty Roasted Sweet Potato and Halloumi Salad is a delicious combination of ingredients that I crave fairly often, no matter the season.
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Ingredients

For the sweet potatoes:

  • 1 large sweet potato, diced into bite size pieces
  • A good drizzle of olive oil
  • ½ teaspoon smoked paprika
  • salt and pepper, to taste

For the Halloumi:

  • A good drizzle of neutral oil
  • 8 ounces Halloumi cheese, patted dry with a paper towel and cut into slices ¼-inch thick

For the salad:

  • 5 ounces mesclun, or mixed field greens
  • 1 medium avocado, sliced
  • ⅓ cup pecan halves
  • 3 tablespoons dried cranberries

Equipment

  • sheet pan
  • Cutting Board
  • Large Non-Stick Skillet
  • Medium Mixing Bowl

Instructions

Make the vinaigrette:

  • If making the vinaigrette, prepare the vinaigrette using this recipe and refrigerate until you're ready to serve.

Prepare the sweet potatoes:

  • Preheat the oven to 400 °F.
  • Combine the sweet potato, olive oil, smoked paprika, and salt and pepper in a medium mixing bowl. Line a sheet pan with parchment paper. Transfer the mixture to the lined sheet pan and bake until fork tender, 25 to 35 minutes (flipping with a fork or spatula half way through). Once done, set to the side.

Make the Halloumi:

  • Heat the oil in a large non-stick skillet over medium-heat. Put the halloumi in the skillet and fry until both sides are golden in color, 3 to 5 minutes, flipping once. Transfer the halloumi to the pan with the potatoes. And don't forget to snack on a piece or two while you prepare the salad 🙂 .

Assemble the salad:

  • Add the mesclun to a large serving platter or bowl and top with the sweet potatoes, Halloumi, avocado, pecans, and dried cranberries. Drizzle the Balsamic Dijon Vinaigrette lightly over the top to coat the leaves (there will be some left over) and serve immediately.

Notes

For this recipe I call for 8 ounces of Halloumi. However, you may not need that much cheese. I just prefer to fry it all up at one time and use any remaining cheese in other salads, because it doesn’t keep as long after opening the packaging. 
Calories: 436kcal, Carbohydrates: 34g, Protein: 16g, Fat: 28g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Sodium: 741mg, Potassium: 640mg, Fiber: 8g, Sugar: 13g, Vitamin A: 12663IU, Vitamin C: 15mg, Calcium: 611mg, Iron: 1mg