Description
A colourful and satisfying salad combining tender roasted sweet potatoes, golden crispy halloumi, fresh baby spinach, toasted walnuts, dried cranberries, and a bright honey lemon dressing.
Ingredients
For the Roasted Sweet Potatoes
2 large sweet potatoes (about 700 g), peeled and cut into bite-sized cubes
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the Crispy Halloumi
8 oz (225 g) halloumi cheese, cut into bite-sized cubes
1 tbsp olive oil
1 tbsp cornstarch
1/4 tsp smoked paprika
1/4 tsp black pepper
For the Salad
5 cups (150 g) fresh baby spinach
1/3 cup (40 g) walnuts, roughly chopped and toasted
1/2 cup (60 g) dried cranberries
1/2 small red onion, thinly sliced
2 tbsp fresh parsley, chopped
For the Honey Lemon Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the sweet potato cubes in a large bowl. Add the olive oil, smoked paprika, garlic powder, dried oregano, salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 30–35 minutes, turning halfway through, until tender in the centre and golden around the edges.
4. While the sweet potatoes roast, place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
5. Pat the halloumi cubes dry with paper towels. Place them in a bowl and toss with the cornstarch, smoked paprika, and black pepper until lightly and evenly coated.
6. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the coated halloumi cubes in a single layer.
7. Cook the halloumi for 2–3 minutes per side, turning carefully, until deeply golden and crisp on the outside. Remove from the heat and set aside.
8. In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
9. Add the fresh baby spinach to a large serving bowl. Add the thinly sliced red onion, dried cranberries, toasted walnuts, and chopped fresh parsley. Gently toss to combine.
10. Add the warm roasted sweet potatoes to the spinach mixture and toss gently so the vegetables are evenly distributed without crushing them.
11. Scatter the crispy halloumi pieces over the top of the salad to help preserve their golden, crisp exterior.
12. Drizzle the honey lemon dressing over the salad just before serving. Start with most of the dressing and add more if desired.
13. Finish with extra toasted walnuts and fresh parsley. Serve immediately while the sweet potatoes are warm and the halloumi is golden and crisp.
Notes
Spread the sweet potatoes in a single layer so they roast and caramelize instead of steaming. Pat the halloumi dry before coating to help it develop a better golden exterior. A nonstick skillet makes it easier to turn the halloumi cubes without sticking. Do not overcook the halloumi; remove it once golden and crisp on the outside. Toast the walnuts for a few minutes in a dry skillet to make them more fragrant and crunchy. Add the dressing just before serving to keep the spinach fresh and the halloumi crisp. For a variation, use baby kale or mixed greens instead of spinach. Grilled paneer or another firm grilling cheese can be used instead of halloumi. Toasted pecans can be substituted for walnuts. The sweet potatoes can be roasted ahead of time and reheated before assembling, but crisp the halloumi just before serving. The honey lemon dressing can be prepared ahead and refrigerated. Whisk or shake well before using. Serve with warm pita bread, hummus, quinoa, or a simple soup for a larger meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean