Description
A fresh salad combining sweet potatoes, halloumi, cranberries, and a mint yogurt dressing for a delicious and nutritious meal.
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
Instructions
- 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.
Notes
This salad can be served on its own or as a side dish. Leftover salad can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean