Sweet Potato, Halloumi & Cranberry Salad with Mint Yogurt Dressing
This vibrant salad combines roasted sweet potatoes, golden halloumi cheese, tart cranberries, and fresh greens. Drizzled with a cooling mint yogurt dressing, it’s a satisfying dish that works as a light main or a festive side.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings:2
Ingredients
For the salad:
1 medium sweet potato, peeled & cubed
1 tbsp olive oil
½ tsp paprika
Salt & black pepper to taste
150g halloumi cheese, sliced into 1 cm pieces
2 cups mixed salad greens (arugula, spinach, or lettuce)
¼ cup dried cranberries
2 tbsp toasted walnuts or pecans
For the Mint Yogurt Dressing:
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh mint leaves, finely chopped
1 tsp honey
Pinch of salt & pepper
Instructions
Roast Sweet Potatoes:
Preheat oven to 200°C (400°F).
Toss sweet potato cubes with olive oil, paprika, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
Cook the Halloumi:
Heat a non-stick pan over medium heat (no oil needed).
Add halloumi slices and cook 1–2 minutes per side until golden brown. Remove and set aside.
Prepare the Dressing:
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, mint, honey, salt, and pepper. Adjust consistency with 1 tbsp water if needed.
Assemble the Salad:
On a serving plate/bowl, layer salad greens.
Add roasted sweet potatoes, halloumi slices, and dried cranberries.
Sprinkle with toasted walnuts/pecans.
Drizzle generously with mint yogurt dressing before serving.
Notes & Tips
For extra depth, add pomegranate seeds or thinly sliced red onion.
If you prefer warm salads, toss all ingredients together while the sweet potatoes and halloumi are still hot.
Use maple syrup instead of honey if you want it fully vegetarian-friendly.
Frequently Asked Questions
Q: Can I make this ahead?
Yes — roast the sweet potatoes and cook the halloumi in advance. Assemble and add dressing just before serving.
Q: Can I use fresh cranberries instead of dried?
Dried cranberries add chewiness and sweetness. Fresh cranberries are very tart — best to roast them with a little honey if you want to use them.
Q: What can I substitute for halloumi?
You can use feta (crumbled, not fried) or paneer for a similar texture.
Nutritional Information
Calories: 460 kcal
Protein: 19g
Carbs: 44g
Fat: 23g
Fiber: 7g