Roasted Sweet Potato and Halloumi Salad with Dill Vinaigrette
A hearty salad featuring roasted sweet potatoes, crispy halloumi, and a tangy dill vinaigrette, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 200g Halloumi cheese
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups mixed greens
- 2 tablespoons fresh dill
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the sweet potatoes into bite-sized cubes, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
- Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes, stirring halfway.
- While the sweet potatoes roast, slice the halloumi into thick pieces.
- Heat a tablespoon of olive oil in a skillet over medium heat, then add the halloumi slices.
- Cook the halloumi for about 2-3 minutes on each side until golden.
- In a small bowl, combine dill, lemon juice, Dijon mustard, and honey or maple syrup to make the vinaigrette.
- In a large bowl, toss mixed greens with roasted sweet potatoes and seared halloumi, drizzling with the vinaigrette.
- Plate the salad and garnish with extra dill if desired.
Notes
Feel free to add nuts or serve with crusty bread for an elevated presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 50mg
Keywords: sweet potato, halloumi, salad, vegetarian recipe, dill vinaigrette