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Roasted Sweet Potato and Halloumi Kale Salad

A hearty and satisfying warm salad featuring caramelized roasted sweet potatoes, salty grilled halloumi cheese, tender massaged kale, and crunchy walnuts, all brought together with a rich and creamy tahini dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course, Salad
Cuisine: Mediterranean, Modern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 medium sweet potatoes peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 pinch salt and pepper to taste
Salad Base
  • 1 large bunch kale stems removed, chopped
  • 1 tbsp olive oil for massaging kale
  • 1 tbsp lemon juice for massaging kale
Toppings
  • 8 oz halloumi cheese sliced or cubed
  • 0.5 cup walnuts roughly chopped
Tahini Dressing
  • 0.5 cup tahini paste
  • 0.25 cup lemon juice
  • 1 clove garlic minced
  • 1 tbsp maple syrup
  • 0.25 cup cold water plus more as needed
  • 0.5 tsp salt

Equipment

  • Baking sheet
  • Large Salad Bowl
  • Grill pan or skillet
  • Small bowl or jar (for dressing)
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized.
  2. While potatoes roast, make the dressing by whisking together tahini, lemon juice, minced garlic, maple syrup, and salt. Gradually whisk in cold water until smooth and creamy.
  3. Place chopped kale in a large bowl. Drizzle with olive oil, lemon juice, and a pinch of salt. Massage with your hands for 2-3 minutes until soft and dark green.
  4. Toast chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.
  5. Heat a grill pan or skillet over medium-high heat. Cook halloumi slices for 2-3 minutes per side until golden brown crispy.
  6. Add the warm roasted sweet potatoes and grilled halloumi to the massaged kale and toss gently.
  7. Top with toasted walnuts and drizzle generously with the tahini dressing. Serve immediately.

Notes

For a vegan version, substitute the halloumi with crispy baked tofu or chickpeas. If you don't have walnuts, pumpkin seeds or pecans are great alternatives.