If you’re anything like me, you’re always looking to strike that balance of satisfying, fresh, and yummy. And this halloumi and sweet potato salad absolutely nails it. It’s warm, creamy, tangy, crispy and sweet all at once, but it’s hearty enough to stand on its own for lunch or dinner.
What you’ll love about this recipe
I am one of these home cooks that likes to layer healthy dishes. I start with a few simple ingredients, and then, add a little bit of spice, then a creamy element (like a dressing), then some texture. Roasted harissa-spiced sweet potatoes, charred and gnarly grilled halloumi, a creamy tahini yogurt dressing, and pops of pomegranate and ribbons of pickled red onion… my flavor layering at its finest!
- 🧀 Soft, crispy and squeaky: that grilled halloumi brings a little saltiness too.
- 🍠 My secret flavor twist: sweet potatoes roasted with harissa and fennel seeds. You must try this combination and let me know what you think 😉!
- 🥬 Fresh: a more interesting lettuce (like lollo roso or red cos) keeps it light and crunchy.
- 🍋 Creamy: my tahini yogurt dressing brings everything together.
- 🌈 Bright and tangy: please don’t skip the toppings – pomegranate & pickled onions!
- 🕒 Ready in under 45 minutes—I love it for meal prep or a weeknight dinner.
- 🌱 Flexitarian-friendly and easily adaptable – make it your own by mixing it up a bit!
Watch how to make halloumi & sweet potato salad
Ingredients you’ll need
- Sweet potatoes: Go for medium-sized ones, peeled and diced into 1-inch chunks. When you roast them, they keep their shape, perfect bite-sized chunks!
- Halloumi: If you never had this cheese, it’s salty, squeaky and that holds really well to grilling. Dry it well and slice it thickly before cooking so it crisps instead of steams.
- Harissa seasoning: If you like smoky heat, you will love it. But smoked paprika and a pinch of chili work well if you don’t have it.
- Fennel seeds: Slightly sweet and aromatic—trust me, it’s so worth!
- Lettuce: I like lollo rosso or red cos for color and crunch, but use what you’ve got.
- Dressing: Greek yogurt and tahini make it creamy, and you get zing from the lemon🍋.
- Toppings: Quick pickled red onions and pomegranate seeds take this salad from good to amazing—don’t skip them!
How to make sweet potato & halloumi salad (step-by-step)
Time needed: 45 minutes
This vibrant halloumi and sweet potato salad is packed with flavor, texture, and color. Roasted, grilled, tangy, and creamy—all in one wholesome bowl!
- Prep the sweet potatoes:
Peel and dice into 1-inch chunks. Toss with olive oil and seasonings. Spread on a baking tray lined with parchment or in a tinfoil tray.
- Roast:
Bake in the oven at 200°C (390°F) for about 30 minutes, until golden and tender.
- Quick pickle the onions:
Thinly slice half a red onion (a mandolin helps!) and steep in white wine vinegar. Apple cider vinegar works too.
- Make the dressing:
In a bowl, whisk together Greek yogurt, tahini, grated garlic, salt, and lemon juice. Set aside.
- Grill the halloumi:
Pat dry the cheese and slice into ½-inch thick pieces. Brush lightly with oil and grill or fry for 3 minutes per side until golden. Cut into bite-sized chunks.
- Assemble:
In a big salad bowl or platter, layer your lettuce, roasted sweet potatoes, and halloumi pieces. Drizzle with dressing and finish with pickled onions and pomegranate seeds.
Pro Tips
- Dry your halloumi well—this makes all the difference for that crispy bite! Cut the slices thick to avoid it falling apart.
- Layer, don’t shred: leave the small lettuce leaves whole to catch the dressing and chunks in a perfect scoop.
- Meal prep friendly: I like to roast the sweet potatoes, make the dressing and pickle the onions ahead of time and just assemble quick before serving.
- Double the dressing: It’s so good and will pair with so many other meals, you’ll want extra to drizzle on during the week.
- While the sweet potatoes roast, save time by pickling the onions and making the dressing so that everything is ready for putting together when the roasting is done.
- TOP TIP: Cook the halloumi cheese last! It’s really lovely to get those soft and squidgy pieces whilst still a little warm.
Nutritional benefits
Of course the abundance of vegetables, fruit and spices makes this dish such a wholesome nourishing option. But for me, the hero here are the rich in fiber, antioxidants, and vitamin A sweet potatoes. Between those vibrant colors (that’s how you know a plant is high in antioxidants) and the probiotics in the yogurt-tahini dressing, you can feed those friendly gut bacteria happy!
Servings
This recipe yields 3 portions, enough for a small family.
What to serve with sweet potato and halloumi salad
This salad has everything to serve on its own, but I love to pair it with:
- Warm pita or flatbread
- Pea and basil soup
- Grilled chicken supreme
- A refreshing ice-cold drink in the garden (think glass of crisp rose or white 😉)
- A scatter of roasted pine nuts for even more crunch
variations and substitutions
- This recipe is vegetarian, yay!
- Make it vegan: Swap halloumi with grilled tofu and use a plant based yogurt for dressing.
- Add grains: Toss in some cooked quinoa or pearl barley like in my brown rice and quinoa salad, my ancient grain salad or my stuffed butternut squash with feta to make it more filling.
- Some like it hot: Chop a little chili or add crushed chili flakes or add extra harissa paste to the dressing if you like it hot 🔥🥵.
- If you don’t like tahini in your salad dressing, swap it with a nut butter (like cashew or almond) or miso paste instead.
- No pomegranate? Use dried cranberries, raisins or halved fresh red grapes.
This halloumi and sweet potato salad is everything I crave in a salad: comforting, crunchy, creamy, and colorful. It’s easy enough for a weeknight but impressive enough to serve at a dinner party or BBQ! Encourage everyone to scoop the crispy and sweet potatoes and halloumi bites in the lettuce cups. Just remember to leave a jug of that yummy dressing for pouring too 😜!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
Yes! Roast the potatoes, pickle the onions, and make the dressing ahead. Assemble before serving.
Try paneer, tofu, or even add some feta cubes.
Absolutely—it’s delicious cold or at room temperature, just store everything separately until ready to put together.
Yes, you can! Air fry at 200°C (390°F) for about 20 minutes, giving the tray a little shake halfway through.
Halloumi and sweet potato salad
Equipment
- 1 Chopping board
- 1 knife
- 1 large bowl
- 1 Sheet pan or tinfoil tray
- 1 mandolin optional
- 1 jar with lid for quick pickled onions
- 1 medium bowl for dressing
- 1 whisk
- 1 grill griddle pan or frying pan for cooking halloumi
- 1 large platter or salad bowl to assemble the salad
Ingredients
- 4 medium sweet potatoes peeled and diced
- 3 tbsp olive oil
- ½ tsp garlic powder or 1 garlic clove or 1 garlic clove, minced
- ½ tsp onion powder
- ½ tsp harissa seasoning
- 1 tsp fennel seeds
- ¾ tsp salt
- 225 g halloumi cheese
- 1 head lettuce such as lollo rosso or red cos
For the dressing:
- 3 heaped tbsp Greek yogurt
- 1 tbsp tahini
- 1 medium garlic clove grated
- ¼ tsp salt
- 1 lemon juice squeezed
To top:
- 4 tbsp pomegranate seeds
- ½ red onion thinly sliced and quick pickled in white wine vinegar (or apple cider vinegar)
Instructions
Prep the sweet potatoes:
- Peel and dice into 1-inch chunks. Toss with olive oil, garlic powder, onion powder, harissa seasoning, fennel seeds, and salt. Spread on a baking tray lined with parchment or in a tinfoil tray.
Roast:
- Bake in the oven at 200°C (390°F) for about 30 minutes, or until a little crispy on the outside but soft in the middle. While the sweet potatoes roast, follow the other steps, so that everything is ready when the roasting is done.
Quick pickle the onions:
- Thinly slice half a red onion (use a mandolin or just a knife) and steep in white wine vinegar. Apple cider vinegar works too.
Make the dressing:
- In a bowl, whisk together Greek yogurt, tahini, grated garlic, salt, and lemon juice. Set aside.
Grill the halloumi:
- Use paper towels to dry the halloumi cheese block, slice it in ½-inch thick slices to avoid it from crumbling and dry each piece well. Brush lightly with a little olive oil and grill or fry for 3 minutes per side until golden. Cut into bite-sized chunks.
Assemble & Serve:
- In a big salad bowl or platter, layer your lettuce, roasted sweet potatoes, and halloumi pieces. Drizzle with dressing and finish with pickled onions and pomegranate seeds. To eat you can use a fork, or simply scoop up the lettuce with a few sweet potato and halloumi pieces, drizzle more dressing and enjoy.
Video
Notes
- Dry your halloumi well—this makes all the difference for that crispy bite! Cut the slices thick to avoid it falling apart.
- Layer, don’t shred: leave the small lettuce leaves whole to catch the dressing and chunks in a perfect scoop.
- Meal prep friendly: I like to roast the sweet potatoes, make the dressing and pickle the onions ahead of time and just assemble quick before serving.
- Double the dressing: It’s so good and will pair with so many other meals, you’ll want extra to drizzle on during the week.
follow me on Instagram
