• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Goodness Avenue
  • Recipes
  • Dinner
  • Shop
  • About
menu icon
go to homepage
  • Recipes
  • Dinner
  • Shop
  • About
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Dinner
    • Shop
    • About
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Salads

    Roasted Sweet Potato & Halloumi Salad

    Published: Oct 26, 2021 · Modified: Nov 6, 2021 by Caitlin Rule · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    This refreshing sweet potato and halloumi salad is filled with roasted sweet potatoes, fresh mint, lentils and quinoa in a simple lemon vinaigrette dressing. It's perfect for spring picnics, summer BBQ's or a delicious vegetarian lunch!

    Salad on serving platter.

    Looking for a fresh, lively and healthy dish that’s bursting with flavour? You’ve come to the right place!

    This sweet potato halloumi salad combo is truly the best. It’s super refreshing, versatile and makes for the perfect spring or summer salad idea! You can serve it as a weeknight dinner side dish, main meal or bring to a BBQ or gathering of sorts. It's been a crowd pleaser for years and I'm so excited to finally share it with you!

    As a nutritionist, I’ve made sure that this recipe is full of nutritious ingredients that pack in lots of vitamins, minerals, and antioxidants! The secret here is using tons of freshly chopped parsley and mint leaves instead of regular salad greens. Absolute game changer! It’s also got healthy fats (from the seeds), protein (from the cheese and lentils), as well as some energizing carbs (from the sweet potato and quinoa).

    Halloumi salad on plate with fork.

    Ingredients Needed

    All you need to make this halloumi salad recipe are the ingredients below. If needed, you can always swap or leave out some of the grains/ seeds or legumes – this recipe is flexible!

    • Halloumi cheese
    • Roasted sweet potato
    • Quinoa (or another grain, like couscous)
    • Canned lentils
    • Red onion
    • Fresh mint 
    • Parsley
    • Pumpkin seeds
    • Dried cranberries (or raisins or sultanas instead)

    For the balsamic vinaigrette dressing:

    • Lemon juice
    • Balsamic vinegar
    • Dijon Mustard
    • Olive oil
    Salad ingredients in mixing bowl with tongs.

    How to make this sweet potato and halloumi salad

    Sweet potatoes: Wash and dry your sweet potatoes, then chop into ½-inch pieces, leaving the skin on. You can also peel them if you prefer. Toss the sweet potato chunks in olive oil and salt. Spread on a baking sheet and bake for 25-30 minutes, until tender and brown.

    Quinoa: Cook quinoa according to package directions or use pre-cooked quinoa if you have some on hand. Note I usually keep 1 cup cooked portions in bags in the freezer! Set aside to cool to room temperature. In a hurry? Spread it on a sheet pan and place in the freezer for 15 minutes.

    Veggies: Chop the herbs, dice the red onion and add to a large bowl with lentils, pepitas, cranberries, cooled roasted sweet potato chunks and cooked quinoa.

    Dressing: Make the dressing by adding all dressing ingredients to a small bowl or jar with a lid. Whisk or shake together.

    Halloumi: Cut the halloumi cheese into ¼-inch thick slices. Heat a non-stick frying pan over medium and add slices directly to the pan (there is no need for additional oil). Allow to cook, undisturbed for about 1-2 minutes. Check to see if the underside is starting to brown and crisp. When it does, you can flip each piece over and repeat on the other side. Remove from heat when done.

    • Roasted sweet potato on baking tray.
    • Fried halloumi in fry pan.

    Assemble: Pour dressing over the salad and toss everything together. Plate salad and top with fried halloumi cheese. Enjoy!

    Salad in mixing bowl.

    Change It Up

    This salad recipe is versatile. Here are a few ways to change it to suit your needs:

    • Feel free to leave out or sub the lentils for another legume like cannellini beans or chickpeas. If you're not a fan of beans, simply add another cup of cooked quinoa.
    • Pumpkin (butternut squash) would work well in place of the sweet potato. Or, you could save time and simplify the recipe by swapping raw diced apples for the sweet potato.
    • Any cooked whole grain will work in place of the quinoa; wild rice; couscous or farro would be really nice.
    • While the mint and parsley base really do bring this salad to life, you could try swapping one for a leafy green, like baby kale, rocket (arugula) or chopped baby spinach leaves.
    • While halloumi is the star ingredient, you can always play around with other cheeses like feta or goat cheese.
    Close up shot of salad.

    Salad Notes

    This is a seriously flavoursome salad that makes great leftovers. Be sure to store the sweet potato and halloumi salad and lemon vinaigrette dressing separately if you intend to have leftovers that last for a few days. You can toss it all together at once, but the herbs will brown fairly quickly—not a bad effect if you’re eating it all within a day or so.

    You don't need to add oil when cooking halloumi, as it has quite a high fat content. Cut the halloumi into 1cm thick slices and dry fry in a non-stick frying pan over a medium heat. Cook halloumi for 1-2 mins.

    If you want to prepare this ahead of time, cook the quinoa and roast the sweet potatoes the day before serving. Store in separate airtight containers in the fridge and chop the herbs just before mixing.  Personally, I like to batch cook my quinoa and freeze in 1 cup cooked portions in the freezer.

    Halloumi salad on plate with fork on the side.

    More delicious salad recipes:

    Warm Cheesy Kale Mushroom Quinoa Salad

    Moroccan Cauliflower with Coriander Yoghurt Sauce

    Miso Glazed Pumpkin + Kale Salad

    If you try this sweet potato halloumi salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Salad on serving platter.

    Sweet Potato Halloumi Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Caitlin Rule
    • Total Time: 45 minutes
    • Yield: 4 people 1x
    Print Recipe
    Pin Recipe

    Description

    This refreshing sweet potato and halloumi salad is filled with roasted sweet potatoes, fresh mint, lentils and quinoa in a simple lemon vinaigrette dressing. It's perfect for spring picnic, summer BBQ's or a delicious vegetarian lunch!


    Ingredients

    Scale

    Salad:

    • 1 cup pre-cooked quinoa, cold
    • 1 can lentils, rinsed
    • 1 large sweet potato (about 500g/ 1.1 lbs)
    • ¼ cup pepitas
    • 2 cups chopped mint leaves (1 bunch)
    • 1 cup chopped curly or flat leaf parsley (1 small bunch)
    • ½ block haloumi (125g)
    • ½ diced red onion, finely diced
    • ¼ cup dried cranberries

    Lemon vinaigrette:

    • ¼ cup lemon juice
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon extra virgin olive oil
    • 2 teaspoons dijon mustard
    • Salt and pepper, to taste

    Instructions

    1. Preheat your oven to 400F/ 180C (fan-forced) and prepare the sweet potato. Wash and dry it well, then chop into ½-inch pieces, leaving the skin on.
    2. Toss the sweet potato chunks in olive oil and salt. Spread on a baking sheet and bake for 25-30 minutes, until tender and brown.
    3. Meanwhile, cook quinoa according to package directions or use pre-cooked quinoa if you have some on hand.  Set aside to cool to room temperature. In a hurry? Spread it on a sheet pan and place in the freezer for 15 minutes.
    4. Chop the herbs, dice the red onion and add to a large bowl with lentils, pepitas, cranberries, cooled roasted sweet potato chunks and cooked quinoa
    5. Make the dressing by adding all dressing ingredients to a small bowl or jar with a lid. Whisk or shake together.
    6. Cut the halloumi cheese into ¼-inch thick slices. Heat a non-stick frying pan over medium and add slices directly to the pan (there is no need for additional oil). Allow to cook, undisturbed for about 1-2 minutes. Check to see if the underside is starting to brown and crisp. When it does, you can flip each piece over and repeat on the other side. Remove from heat when done.
    7. Pour dressing over the salad and toss everything together.
    8. Plate salad and top with fried halloumi cheese. Enjoy!

     

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Salad
    • Method: Stovetop and roasted
    • Cuisine: Australian

    Did you make this recipe?

    Tag @goodnessavenue on Instagram and hashtag it #goodnessavenue

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Emma says

      November 13, 2021 at 4:24 pm

      Such a great recipe. So healthy and yummy, even without the halloumi which l forgot to cook. Will be making again for sure!






      Reply
      • Caitlin Rule says

        November 25, 2021 at 10:26 pm

        Yay! I'm so happy you enjoyed this salad Emma! Haha, I've made it so many times without halloumi too, or added feta instead ????

        Reply
    2. Helen says

      April 24, 2023 at 9:31 pm

      Such a good zingy, heartwarming salad.
      I slipped the lentils and onions and added spinach & radish for a crunch / bit of pepper.






      Reply
      • Caitlin Rule says

        April 25, 2023 at 6:00 pm

        Yay I'm so happy you enjoyed the recipe Helen! Will have to try it with radish myself, sounds like a yummy addition xx 🙂

        Reply

    Primary Sidebar

    About Caitlin

    Welcome! I’m Caitlin

    I'm a nutritionist, foodie, and mum, here to help you add more goodness to your everyday life! You'll find plenty of delicious, simple, and nutritious recipes to satisfy your cravings and nourish your family.

    More About Me →

    Latest Recipes

    • Close up side shot of Nutella cheesecake on plate.
      Healthier Mini Nutella Cheesecakes
    • Teriyaki beef bowl with a fork.
      Teriyaki Beef Bowls
    • Salmon poke bowl with smoked salmon, soy sauce and furikake seasoning on this side.
      Smoked Salmon Poke Bowl
    • Ground chicken chili in a bowl with tortilla chips.
      Ground Chicken Chili

    Footer

    • About
    • Privacy Policy
    • Contact
    • Pinterest
    • Instagram
    • YouTube
    • TikTok

    ©2024 Goodness Avenue. All rights reserved.