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Sweet Potato, Halloumi & Cranberry Salad with Mint Yogurt Dressing

Are you looking for a fresh and tasty salad? This Sweet Potato, Halloumi & Cranberry Salad with Mint Yogurt Dressing is perfect! It combines sweet and savory flavors with a creamy dressing that ties everything together. Whether you need a side dish or a light meal, this salad is sure to please everyone at your table.

Why Make This Recipe

This salad is not only delicious but also full of nutrition. Sweet potatoes are packed with vitamins and minerals, while halloumi adds a nice touch with its unique taste and texture. The cranberries offer a sweet pop, and the mint yogurt dressing gives a refreshing finish. It’s a colorful and healthy choice that supports your overall wellbeing!

How to Make Sweet Potato, Halloumi & Cranberry Salad with Mint Yogurt Dressing

Ingredients

2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
Salt and pepper, to taste
8 oz halloumi cheese, sliced
1/4 cup dried cranberries
2 cups baby spinach or mixed greens
1/4 cup toasted walnuts or pecans
1/2 cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp finely chopped fresh mint
1 tsp honey

Directions

Preheat your oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet.
Roast the sweet potatoes for 25–30 minutes, flipping halfway, until they are tender and golden.
While the sweet potatoes are roasting, heat a nonstick skillet over medium heat. Cook the halloumi slices for 1–2 minutes on each side until golden brown.
In a large bowl, combine the roasted sweet potatoes, halloumi, dried cranberries, spinach, and toasted nuts.
In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, mint, honey, salt, and pepper until smooth.
Drizzle the mint yogurt dressing over the salad just before serving.
Serve warm or at room temperature.

How to Serve Sweet Potato, Halloumi & Cranberry Salad with Mint Yogurt Dressing

This salad can be served on its own as a light meal or alongside grilled chicken or fish. It makes a great addition to any lunch or dinner table. Just remember to drizzle the dressing on top right before serving to keep everything fresh!

How to Store Sweet Potato, Halloumi & Cranberry Salad with Mint Yogurt Dressing

Leftover salad can be stored in an airtight container in the fridge for up to 2 days. However, the salad is best enjoyed fresh. If you do store leftovers, keep the dressing separate and add it just before serving.

Tips to Make Sweet Potato, Halloumi & Cranberry Salad with Mint Yogurt Dressing

Make sure to chop the sweet potatoes into uniform cubes for even roasting.
Try adding other veggies, like bell peppers or cucumbers, for extra crunch and flavor.
If you can’t find halloumi, you can substitute it with another cheese, like feta or goat cheese.

Variation

Feel free to swap dried cranberries with other dried fruits like raisins or apricots for a different taste. You can also use kale or arugula instead of baby spinach for a change in greens.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the sweet potatoes and the dressing in advance. Just combine them with the greens, halloumi, and nuts right before serving.

2. Is this salad vegetarian?
Yes, this salad is vegetarian-friendly. It contains no meat, making it suitable for vegetarians.

3. Can I use fresh mint instead of dried mint?
Absolutely! Fresh mint gives the dressing a wonderful flavor. Just make sure to chop it finely.

Enjoy making your Sweet Potato, Halloumi & Cranberry Salad with Mint Yogurt Dressing!