Description
A vibrant and sophisticated salad that perfectly balances the earthiness of roasted sweet potatoes with the savory chew of pan-seared halloumi. Finished with a zesty, bright citrus tahini dressing and the pop of fresh pomegranate arils, this dish offers a gourmet experience that is as nutritious as it is beautiful. Perfect for a hearty lunch or an impressive side at any gathering.
Ingredients
4 medium sweet potatoes, peeled and cut into 1-inch cubes
1.5 tablespoons olive oil
Salt and black pepper to taste
8 cups baby romaine lettuce
8 ounces halloumi cheese, sliced
1 cup pomegranate arils
1/3 cup pine nuts
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon warm water (to thin)
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
While potatoes roast, whisk together tahini, lemon juice, orange juice, and enough warm water to reach a drizzling consistency.
Toast pine nuts in a dry pan over medium heat until golden brown and fragrant. Set aside.
Heat a non-stick skillet over medium-high heat. Sear halloumi slices for 1-2 minutes per side until golden brown.
Arrange romaine on a large platter or individual bowls.
Top with roasted sweet potatoes, seared halloumi, pomegranate arils, and toasted pine nuts.
Drizzle generously with the citrus tahini dressing before serving.
Notes
Ensure the halloumi is patted dry before searing to achieve the perfect golden crust. If pine nuts are unavailable, toasted slivered almonds or sunflower seeds make great substitutes. Store dressing separately in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 large bowl
- Calories: 420
- Sugar: 9g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 35mg