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.

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.

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.

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.

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.