Description
This halloumi salad has all the best flavors of fall—sweet potatoes, maple candied pecans, tart and crunchy apples, dried cranberries, and a maple apple cider vinegar dressing. The halloumi cheese adds a little extra tanginess and is so so good.
Ingredients
For the dressing:
1/3 cup apple cider vinegar
2 teaspoons maple syrup
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup oil (we use avocado oil, but any mild-tasting oil works)
For the pecans:
1 cup halved pecans (raw and unsalted)
2 tablespoons maple syrup
1 tablespoon brown sugar or coconut sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
For the rest of it:
5 ounces baby spinach or chopped kale
8 ounces romaine lettuce
2 sweet potatoes, cut into small cubes
2 apples, cut into thin slices
2 tablespoons oil (we use avocado, but any will work), divided
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
8 ounces halloumi cheese, cut into inch-long rectangles
1/2 cup dried cranberries
Instructions
- Preheat your oven to 400°F.
- Coat the sweet potatoes in 1 tablespoon of the oil, then toss them in cinnamon, salt, black pepper, and crushed red pepper. Transfer them to a sheet pan and bake for 15 minutes.
- While the sweet potatoes are cooking, add the pecan ingredients to a bowl and stir to combine. Set aside.
- After the sweet potatoes have cooked for 15 minutes, scoot them to the side of the sheet pan, put the pecans on the other half, and place them back in the oven for another 5 minutes. Transfer the pecans to a plate or bowl immediately to prevent them from sticking.
- Add the other tablespoon of oil to a pan over medium-high heat. Pat the cheese dry, then add it to the pan and cook for about 3 minutes on each side, or until golden brown.
- To make the dressing, add the apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper to a bowl or small jar and whisk (or shake) until well combined. Then add the oil and mix until fully combined.
- Add lettuce, dried cranberries, apple slices, sweet potatoes, candied pecans, and halloumi cheese to a large serving bowl and toss to combine. Serve with the dressing and enjoy!
Notes
Nutritional information is only an estimate.
If you can't find halloumi in your local grocery store, queso fresco, paneer, and bread cheese can also be pan-fried.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Seared, Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 632
- Sugar: 26.5 g
- Sodium: 926.6 mg
- Fat: 48.9 g
- Carbohydrates: 41.6 g
- Protein: 13.1 g
- Cholesterol: 33.2 mg
Keywords: halloumi salad, sweet potato halloumi salad
