Roasted Sweet Potato Halloumi Salad
This is a light and healthy salad loaded with seasoned oven roasted sweet potato, pan grilled Halloumi and toasted walnuts then finished with a drizzle of honey and fresh squeezed lemon.
It’s a healthy salad bowl friends! This protein bowl is full of fiber, vitamin K, A and C and antioxidants.
I have a confession to make. Not a huge lover of salads. The thought of cold greens on my plate honestly turns me off. So the challenge has always been to create salads that I would vouch for and want to eat on a regular basis and this is one of them.
Warm Salads are a personal favorite because they are WARM. Apart from the fresh spinach, this Roasted Potato and Halloumi salad is super tasty fresh and warm, but also really good the next day cold!
All About the Flavor
What’s special about this salad is the seasonings and combination of sweet and salty combined. Garlic powder, Salt, Pepper, smoked paprika and my new favorite Za’atar herb seasoning. The blend of these seasonings is light but fragrant giving the roasted sweet potatoes and extra kick of flavor. Once paired with the sweet honey and tangy lemon juice its a burst of fun in every bite.
What’s Up With Za’atar
Za’atar spice originates from the Middle Eastern countries and consists of a blend of herbs and spices varying depending on region. I purchase this spice blend from my local Turkish market but any grocer that personalizes in international foods will most likely supply Za’atar spice blends.
If you run into difficulty finding this spice, use a mix of oregano, thyme or marjam and sesame seeds. Salt and pepper can be added optionally.
Halloumi Me Please
Halloumi is one of my favorite grilling cheeses. It has a high fat content but also really high in protein. You also don’t need a lot making this a fairly healthy option.
It is slightly firm with a mild tangy and salty flavor. It pairs really well with sweet and tangy flavors because of its milky salty notes.
This cheese is easy to find in any international section of your nearest super market, however if its proving hard to find substitute for a Queso Panela or Mexican Cheese.
Storing Sweet Potato and Halloumi Salad
As previously mentioned, this salad is great the next day. Make sure it is stored in an air tight container and when ready to eat drizzle with honey and fresh squeezed lemon juice. For this reason this salad also makes a great meal prep option just place the dressing in a separate container and its good to go.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
Recommendations
Here are a few other salad ideas to check out:
- Vegetarian Cobb salad
- Chipotle chickpea salad with cilantro lime dressing
- Kale and roasted veg salad: A must try
This deliciously nutritious salad features roasted sweet potato, Chopped Walnuts and pan seared Halloumi all over a bed of Fresh spinach.
First, Peel and chop sweet potatoes. Spread over a lined baking tray. drizzle with oil then season with garlic powder, salt, pepper and smoked paprika.
Next, Pre heat the oven on 350F/240C. Roast the sweet potatoes for 10 - 15 minutes or until softened. Remove from oven and place into a medium sized bowl.
Now, To the same baking tray add the walnuts and roast for 2 minutes or until slightly brown. When ready, place with the potatoes.
Second, heat a pan adding a splash of oil. Slice the Halloumi to your liking and place into the pan cooking until both sides are golden brown.
Meanwhile, rinse and drain the spinach leaves.
Once the Halloumi is cooked, add to the bowl of roasted potatoes and walnuts. Season with Za'atar spice and mix well.
To Finish, Layer the salad with spinach then the roasted potato halloumi mixture. Drizzle with fresh lemon juice and honey then serve.
Ingredients
Directions
First, Peel and chop sweet potatoes. Spread over a lined baking tray. drizzle with oil then season with garlic powder, salt, pepper and smoked paprika.
Next, Pre heat the oven on 350F/240C. Roast the sweet potatoes for 10 - 15 minutes or until softened. Remove from oven and place into a medium sized bowl.
Now, To the same baking tray add the walnuts and roast for 2 minutes or until slightly brown. When ready, place with the potatoes.
Second, heat a pan adding a splash of oil. Slice the Halloumi to your liking and place into the pan cooking until both sides are golden brown.
Meanwhile, rinse and drain the spinach leaves.
Once the Halloumi is cooked, add to the bowl of roasted potatoes and walnuts. Season with Za'atar spice and mix well.
To Finish, Layer the salad with spinach then the roasted potato halloumi mixture. Drizzle with fresh lemon juice and honey then serve.
