Mediterranean Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing
This Mediterranean sweet potato, halloumi and pomegranate salad is the kind of dish that feels both comforting and fresh at the same time. Roasted sweet potatoes bring warmth and depth, while golden halloumi adds a satisfying salty bite. Juicy pomegranate seeds and fresh herbs lift everything, making the salad bright and balanced. The cool mint yogurt dressing ties it all together with a creamy, tangy finish.
It works beautifully as a hearty salad, a light main, or a standout side for gatherings. Whether you serve it warm or at room temperature, it holds its texture and flavor well, making it practical as well as impressive. Simple ingredients, bold contrast, and Mediterranean flair make this recipe a reliable favorite.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 4
Ingredients
For the Salad
2 large sweet potatoes, peeled and cut into cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and black pepper, to taste
225 g halloumi cheese, sliced
1 cup pomegranate seeds
1 small red onion, thinly sliced
1 cup baby arugula or mixed greens
2 tablespoons toasted pine nuts or walnuts
Fresh mint leaves, roughly chopped
For the Mint Yogurt Dressing
1 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 small garlic clove, finely grated
2 tablespoons fresh mint, finely chopped
Salt, to taste
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Place the sweet potato cubes in a bowl. Add olive oil, smoked paprika, cumin, salt, and pepper. Toss well until evenly coated.
Spread the sweet potatoes in a single layer on the tray and roast for 25 to 30 minutes, turning halfway, until tender and lightly caramelized.
While the sweet potatoes roast, prepare the mint yogurt dressing. In a small bowl, whisk together yogurt, olive oil, lemon juice, garlic, chopped mint, and salt. Taste and adjust seasoning. Refrigerate until needed.
Heat a nonstick pan over medium heat. Grill the halloumi slices for about 2 minutes per side until golden and crisp. Remove from heat and set aside.
In a large serving bowl, combine the roasted sweet potatoes, arugula, red onion, and pomegranate seeds.
Gently toss the salad with half of the mint yogurt dressing.
Top with grilled halloumi, toasted nuts, and extra fresh mint. Drizzle with remaining dressing just before serving.
Tips for Best Results
Cut sweet potatoes evenly so they roast at the same rate.
Do not overcrowd the roasting tray, as this prevents proper caramelization.
Pat halloumi dry before grilling to help it brown better.
Serve the salad slightly warm or at room temperature for best flavor.
Add dressing gradually to avoid overdressing.
Toast nuts lightly to enhance their aroma and crunch.
Variations
Swap halloumi with grilled feta slabs for a softer texture.
Add roasted chickpeas for extra protein and crunch.
Use spinach instead of arugula for a milder green base.
Replace sweet potatoes with roasted butternut squash.
Stir a little honey into the dressing for a sweeter contrast.
Add sliced cucumber for extra freshness.
Q & A
Can I make this salad ahead of time?
Yes. Roast the sweet potatoes and prepare the dressing in advance. Assemble just before serving.
Is this salad vegetarian?
Yes, it is fully vegetarian.
Can I serve it cold?
You can, but it tastes best when slightly warm or at room temperature.
What can I use instead of pomegranate?
Dried cranberries or fresh orange segments work well.
How long does it keep?
Store leftovers in the fridge for up to 2 days, keeping dressing separate if possible.
Nutrition (Approximate per serving)
Calories: 420
Protein: 17 g
Carbohydrates: 38 g
Fat: 24 g
Fiber: 6 g
Conclusion
This Mediterranean sweet potato, halloumi and pomegranate salad brings together rich roasted flavors, creamy cheese, and bursts of freshness in every bite. It is filling without being heavy and vibrant without being complicated. The mint yogurt dressing adds just the right balance of cool and tangy to tie everything together.
Whether you are preparing a casual lunch, a festive side dish, or a meatless dinner option, this salad delivers on both flavor and presentation. Simple, colorful, and satisfying, it is the kind of recipe you will come back to again and again.