Sweet Potato and Halloumi Chopped Salad

A hearty and flavorful salad featuring roasted sweet potatoes, crispy chickpeas, and golden halloumi, topped with a tangy honey mustard dressing.

Cook time: 35 minutes

Servings: 4

Ingredients

• 1 large sweet potato peeled and diced
• 1 tablespoon olive oil
• 0 salt to taste
• 0 black pepper to taste
• 1 cup canned chickpeas drained, rinsed, and patted dry
• 1 tablespoon olive oil
• 0 salt to taste
• 0 black pepper to taste
• 0 smoked paprika optional
• 0 cumin optional
• 7.5 oz halloumi cheese cut into thick slices
• 0.25 cup olive oil
• 2 tablespoon Dijon mustard
• 2 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 0 salt to taste
• 0 black pepper to taste
• 2 cup Brussels sprouts shaved or thinly sliced
• 0.5 small red onion thinly sliced
• 2 cup mixed greens arugula, spinach, or any preferred greens
• 0 honey mustard dressing to coat vegetables
• 0 roasted sweet potatoes
• 0 crispy chickpeas
• 0 crisp, golden halloumi
• 0 honey mustard dressing remaining

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper.
3. In a separate small bowl, toss the chickpeas with the remaining 1 tablespoon olive oil, salt, pepper, and a pinch of smoked paprika or cumin for extra flavor (optional).
4. Spread the sweet potatoes and chickpeas on the baking sheet (use two trays if needed) and roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
5. While the sweet potatoes and chickpeas roast, heat a non-stick skillet over medium heat.
6. Add the halloumi slices and cook for about 2-3 minutes per side until golden brown and crispy. Remove from the pan and set aside.
7. In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning if needed.
8. In a large mixing bowl, add the shaved Brussels sprouts, red onion slices, and mixed greens. Toss the salad with a bit of the honey mustard dressing to coat the vegetables.
9. Once the sweet potatoes and chickpeas are done roasting, let them cool slightly, then add them to the salad. Top with the crispy, golden halloumi slices.
10. Drizzle the remaining honey mustard dressing over the salad, and toss everything together gently. Serve immediately, with extra dressing on the side if needed!