Description
A vibrant and hearty salad featuring roasted sweet potatoes, pan-fried halloumi, juicy pomegranate seeds, and a refreshing mint yogurt dressing.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 block (8 oz) halloumi cheese, sliced
- 1/2 cup pomegranate seeds
- 4 cups mixed salad greens
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- While sweet potatoes roast, prepare the dressing by whisking together Greek yogurt, chopped mint, lemon juice, honey, salt, and pepper in a small bowl. Set aside.
- Heat a non-stick skillet over medium heat. Pan-fry halloumi slices for 2-3 minutes per side until golden brown. Remove and set aside.
- Assemble the salad by layering mixed greens, roasted sweet potatoes, halloumi slices, and pomegranate seeds in a large bowl. Drizzle with mint yogurt dressing and serve immediately.
Notes
You can customize the seasonings to taste.