Sweet Potato and Halloumi Chopped Salad

A delightful fall chopped salad featuring crispy chickpeas, roasted sweet potatoes, and fried halloumi tossed with shaved Brussels sprouts, apples, and red onion, all brought together with a hot honey mustard dressing.

By @kalememaybe

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 2 whole sweet potatoes peeled and cubed
• 2 tablespoons olive oil for roasting
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 can chickpeas drained and rinsed
• 1 tablespoons olive oil for roasting
• 0.5 teaspoons salt
• 8 ounces halloumi cheese sliced
• 2 cups Brussels sprouts shaved
• 1 whole apple diced
• 0.5 whole red onion sliced
• 2 tablespoons hot honey
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
3. Rinse and dry the canned chickpeas. Toss with olive oil, salt, and roast on a baking sheet for 25 minutes alongside the sweet potatoes.
4. Fry sliced halloumi in a skillet over medium heat until golden brown on both sides. Remove and chop into bite-sized pieces.
5. In a large bowl, combine shaved Brussels sprouts, diced apple, and sliced red onion.
6. Whisk together hot honey, mustard, lemon juice, olive oil, salt, and pepper to make the dressing.
7. Combine roasted sweet potatoes, chickpeas, fried halloumi, and the contents of the bowl. Drizzle with the dressing and toss to coat evenly.