Name: Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 tbsp olive oil; Salt and pepper, to taste; 7 oz halloumi cheese, sliced; ½ cup pomegranate seeds; 2 cups mixed greens or baby spinach; ½ cup plain Greek yogurt; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tbsp chopped fresh mint; 1 tsp honey; Salt and pepper, to taste

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Ever bitten into something and thought, “Whoa—this shouldn’t be this good”? That’s what happened the first time I made this Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing. It was one of those accidental genius meals: a little leftover halloumi, some roasted sweet potatoes from dinner, a spoonful of yogurt sauce I’d whipped up days before, and pomegranate seeds leftover from a breakfast parfait. I tossed it all into a bowl, gave it a mix, and bam—salad magic.

It’s sweet, salty, crispy, creamy, and juicy. Every bite is a flavor bomb. The warm roasted sweet potatoes mingle with seared halloumi cheese, while fresh pops of pomegranate cut through the richness. And then there’s the mint yogurt dressing—tangy, fresh, and cool, like a breeze on a summer day. This Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing is the kind of thing you’ll crave all year round.

Let’s dig into why this salad works so well, how to make it, and how to serve it up like a total pro.

Flavor Fusion That Just Works

Roasted Sweet Potato & Grilled Halloumi: A Match Made in Heaven

Warm sweet potatoes, caramelized at the edges. Grilled halloumi that’s golden and squeaky. The combo? Comforting and unexpected. This recipe, isn’t your typical side salad. It’s hearty enough to be a meal but light enough to feel like a treat.

The sweet potato adds sweetness and softness. Halloumi brings salty chew. When you throw in fresh greens and those tart little pomegranate jewels, it’s next-level texture.

Mint Yogurt Dressing: A Cool Finish

Here’s the thing—without the dressing, this Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing is already solid. But that tangy yogurt drizzle? It seals the deal. Mint gives it a garden-fresh lift, lemon brings brightness, and honey rounds it out.

It’s the kind of dressing you’ll want to put on everything: falafel bowls, lentil salads, grilled veggies, you name it.

Simple Layers of Ingredients

Pantry to Plate in a Few Simple Steps

Here’s everything you’ll need to build this recipe :

2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and pepper, to taste
7 oz halloumi cheese, sliced
2 cups mixed greens or baby spinach
½ cup pomegranate seeds

For the Mint Yogurt Dressing:

½ cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh mint
1 teaspoon honey
Salt and pepper, to taste

Optional Additions

Want to take your Sweet Potato, Halloumi & Pomegranate Salad even further? Add toasted pistachios or walnuts for crunch. Or try a handful of fresh herbs like dill or parsley. You can even bulk it up with cooked quinoa or chickpeas.

How to Make It (Without Losing Your Mind)

Step-by-Step Instructions

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes until golden and tender.
Sear the Halloumi: While the potatoes roast, heat a non-stick skillet over medium heat. Cook the halloumi slices for 2–3 minutes per side until golden brown.
Make the Dressing: Whisk together the Greek yogurt, lemon juice, olive oil, chopped mint, honey, salt, and pepper in a small bowl. Chill until ready to use.
Assemble the Salad: In a large salad bowl or platter, layer the mixed greens, roasted sweet potatoes, seared halloumi, and pomegranate seeds. Drizzle with the mint yogurt dressing just before serving.

Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing Recipe

Tools You’ll Need

Baking sheet
Non-stick skillet
Mixing bowls
Whisk
Salad tongs or a big spoon for serving

Serving and Pairing Ideas

Great Alone, Even Better with Friends

This Sweet Potato, Halloumi & Pomegranate Salad is fabulous solo, but it also shines next to:

Grilled chicken thighs or salmon
Lentil soup or roasted carrot soup
Warm pita and hummus on the side

Turning It Into a Meal Prep Star

Make the components ahead of time and keep them separate. Store the dressing in a sealed jar, the sweet potatoes in a container, and reheat the halloumi lightly in a pan when you’re ready to eat.

Storage, Nutrition & Smart Swaps

Storing It Right

Component	Fridge Storage
Roasted sweet potatoes	3–4 days in airtight
Mint yogurt dressing	4–5 days sealed
Grilled halloumi	2 days (reheat gently)
Assembled salad	Best fresh

Nutrition (Per Serving)

Calories: 320
Protein: 12g
Fat: 18g
Carbs: 30g
Fiber: 5g
Sugar: 7g
Sodium: 450mg

Low in sugar, high in fiber, and full of flavor—this Sweet Potato Recipe is as nourishing as it is tasty.

FAQs

Can I make this salad vegan?
Swap the halloumi for grilled tofu and use a plant-based yogurt.

What other cheese works if I can’t find halloumi?
Try grilled paneer or thick-cut feta. Just know, halloumi’s grilling properties are one-of-a-kind.

Can I use dried mint in the dressing?
Fresh mint is ideal, but a pinch of dried mint will work in a pinch.

What greens should I use?
Mixed baby greens or spinach are great, but arugula adds a peppery punch.

The Final Word

So, what’s the verdict? This Recipe isn’t just another pretty plate. It’s got personality. A little sweet, a little salty, creamy, tangy, crunchy. And it all comes together in under an hour.

Make it for your next lunch. Serve it at brunch. Impress your friends at a potluck. Or, do what I do—whip it up on a weeknight just because you’re craving something better.

And if this recipe wins you over, check out these other recipes that bring the same magic:

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