Description
This Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing is a vibrant, flavor-packed dish with roasted sweet potatoes, crispy halloumi, juicy pomegranate seeds, and a cool, creamy mint yogurt drizzle. Perfect for lunch, dinner, or your next brunch spread!
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
For the Mint Yogurt Dressing:
- 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
Instructions
Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
While potatoes cook, pan-sear halloumi slices over medium heat for 2–3 minutes per side until golden brown.
Whisk together all dressing ingredients in a small bowl. Chill until serving.
In a large bowl, layer greens, roasted sweet potatoes, halloumi, and pomegranate seeds. Drizzle with dressing and serve.
Notes
Substitute feta or grilled tofu for halloumi if needed.
Add toasted nuts or cooked grains like quinoa for extra texture.
Dressing can be made up to 5 days ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting + Pan-Searing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9 g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg