This Sweet Potato and Halloumi Salad is a warm roasted vegetable salad made with za’atar seasoned sweet potatoes, baked halloumi, and a simple pomegranate vinaigrette.
This warm sweet potato and halloumi salad combines roasted sweet potato rounds, crispy oven baked halloumi, and a tangy pomegranate vinaigrette. It’s seasoned with za’atar, fresh herbs, and lemon, and works as a vegetarian main or side dish.
Ingredients
See the recipe card for exact amounts.
- Sweet potatoes: Use two medium sweet potatoes, sliced into half inch rounds. This size helps them roast evenly and gives you caramelized edges without drying out.
- Olive oil: Just a tablespoon to coat the potatoes so they brown in the oven and the za’atar sticks to them.
- Za’atar: A tablespoon seasons the potatoes and adds herbs, toasted sesame, and a tangy note from sumac. It brings Middle Eastern flavor to the dish.
- Kosher salt and black pepper: Necessary to unlock the flavor in a dish.
- Halloumi: 5-6 ounces of halloumi cheese, cut into one-inch cubes. The package I buy regularly is 160 grams. Halloumi is perfect for salads because it holds its shape when heated. Baking it with the potatoes gives it a golden exterior and soft center.
- Onion: One medium yellow onion, sliced. You’ll marinate it briefly in lemon juice so the flavor softens and adds brightness to the salad.
- Lemon juice: This works in two places: softening the onions and adding acidity to the dressing.
- Fresh Spinach: I like spinach for greens in this salad, but you could also use kale, romaine, or mixed greens.
- Pomegranate vinaigrette: Made with pomegranate molasses, olive oil, salt, and pepper. A simple dressing, but the pomegranate molasses is quite bold. It coats the salad lightly without overpowering the halloumi.
Instructions
Prep Tips
You’ll build this salad in layers, starting with roasted sweet potatoes, adding the halloumi to the oven halfway, and finishing with the pomegranate vinaigrette.
Prep the onions.
Slice the onion and pour the lemon juice over it. I like to use a kitchen mandoline to slice the onions, because it gives neat, uniform slices. A chef’s knife also works well. Set the onions aside while you roast everything.
This quick marinade softens the onion flavor and adds acidity to the final dish. You can also soak the onions in ice water for 5-10 minutes first to mellow them out even more. I don’t, I like the slight bite of onion.
Season the sweet potatoes.
Add the sweet potato rounds to a bowl with the olive oil, za’atar, salt, and pepper. Toss until everything is coated.
Roast the sweet potatoes.
Spread the seasoned sweet potatoes on a parchment lined baking sheet in a single layer. Roast at 425°F (220°C) for 25 minutes or until the edges start turning brown and they are fork tender.
Add the halloumi.
After 10 minutes, add the halloumi cubes to the baking sheet. Bake for another 15 minutes. The halloumi should turn golden but still hold its shape.
Make the vinaigrette.
Whisk or shake together the pomegranate juice, olive oil, za’atar, and a pinch of salt and pepper. Taste and adjust the acidity or seasoning if needed.
Assemble the salad.
Drain the onions. Add the fresh spinach, roasted sweet potatoes, halloumi, and onions to a large bowl. Pour the vinaigrette over and toss gently so the halloumi doesn’t break. Garnish with pomegranate arils and pumpkin seeds.
Serve warm.
This salad tastes best warm, right after the halloumi comes out of the oven.
Tips for Making Sweet Potato Salad
- Cut the sweet potatoes evenly. This keeps them roasting at the same pace and gives you even browning. I cut them into half-inch rounds so that they cook perfectly in 25 minutes.
- Use parchment paper. It helps the potatoes caramelize and keeps the halloumi from sticking.
- Taste the vinaigrette. Pomegranate molasses is quite bold; add more molasses or olive oil as needed.
- Serve it warm. Halloumi firms up as it cools, so mixing the salad while everything is warm keeps the texture soft.
Recommended Kitchen Tools for This Recipe
Kitchen Mandoline: I like this mandoline; it has different attachments and feels sturdy.
Chef’s Knife: If you are not using a mandoline, you can use a knife to slice the onions (and cut the potatoes). This chef’s knife is the one I use. I’ve had it for 12 years, and use it daily, and I keep it sharp with a whetstone.
Baking Sheet: I like these heavy-duty baking sheets by Nordic Ware. They don’t warp in the oven.
Parchment paper: This is optional, and parchment paper helps prevent the potatoes and cheese from sticking to the baking sheet, but I like the browning I get when I don’t use it. It’s your choice!
What to Serve With Sweet Potato and Halloumi Salad
This warm salad is a great side for hot honey chicken sandwiches, airfryer chicken Katsu, or airfryer buffalo shrimp. For a vegetarian option, try easy lentil balls.
More Salad Recipes
Storage
Store components separately if possible, but this salad is best served fresh. Halloumi turns a bit tough and chewy once baked and refrigerated.
FAQs
You can roast the sweet potatoes and pickle the onions in advance, then pan fry the halloumi right before serving. This keeps the salad warm and keeps the cheese crisp.
You can, and I’ve eaten it cold, but this salad tastes best warm because the halloumi stays softer and the sweet potatoes hold their texture better.
Any classic halloumi block will work. I often use one that is pre-seasoned with Mediterranean herbs.
If you need a substitute, feta is nice, but it will give you a different texture. It won’t stay whole if baked like halloumi, so I would recommend crumbling it over the top of the assembled salad. For a cheese you can bake, with a very mild flavor, try paneer.
It’s herbal, slightly nutty, and a bit tangy from the sumac. It works well with sweet roasted vegetables.
This sweet potato and halloumi salad is warm, filling, and easy to make with simple ingredients. The roasted sweet potatoes, crispy halloumi, quick pickled onions, and pomegranate vinaigrette work together to make a balanced salad you can serve as a main dish or a simple side.
If you’ve made this Sweet Potato and Halloumi Salad recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Sweet Potato and Halloumi Salad with Pomegranate Vinaigrette
Equipment
- mandoline or
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes sliced into half inch circles
- 1 tablespoon olive oil
- 1 tablespoon za’atar seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 160 grams halloumi cut into 1-inch cubes, about 5-6 oz
Onions
- 1 medium yellow onion
- ¼ cup lemon juice
- ½ teaspoon za’atar seasoning or sumac
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Dressing
- ⅓ cup extra virgin olive oil
- 1 ½ tablespoons pomegranate molasses
- ½ teaspoon za’atar seasoning
- pinch salt and pepper
Salad
- fresh spinach
- pomegranate arils from one pomegranate
- 2 tablespoon pumpkin seeds
Instructions
Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Wash or peel the potatoes and then slice them into half inch circles. Place the circles in a large mixing bowl and drizzle with olive oil. Sprinkle with za’atar, salt, and pepper. Toss to coat.
- Transfer the sweet potatoes to a large baking sheet, arranging them in a single layer, evenly spaced apart.
- Bake for 10 minutes, remove the baking sheet from the oven and add the halloumi, dotted between the sweet potatoes. Return to the oven for 15 minutes. The sweet potatoes should be cooked and the halloumi will be browned and crispy on the bottom.
Onions
- While the sweet potatoes and halloumi roast, slice a medium onion into rings. Place in a small container with the lemon juice, za’atar, salt, and pepper. Toss to coat. Set aside for 20 minutes.
Dressing
- In a small jar with a lid, add the olive oil, pomegranate molasses, za’atar, salt, and pepper. Shake to mix. Set aside. It will separate and you will shake it again just before using.
Pomegranate
- To remove the arils from the pomegranate cut it in half horizontally. Invert each half and pluck the arils out, discarding any of the white bits. This is finicky but not difficult. I don’t use the water method because then you lose all of the pomegranate juice.
Assemble
- You can assemble the salad in a large serving bowl, or plate them individually.
- To assemble, divide and layer the spinach, sweet potatoes, halloumi, pomegranate arils, and pumpkin seeds. Drizzle with dressing.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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