Sweet Potato Haloumi Salad

Sweet Potato Haloumi Salad

I love a good salad. My body craves it and I just feel the healthy vibes as I eat it. But it has to be a gooood salad. Not just leaves and dry veggies. It’s got to have substance and a good dressing to bring it all together. This Sweet Potato Haloumi Salad is just that and ticks all the boxes! Enjoy it by itself or as a side to your favourite protein.

Sweet Potato Haloumi Salad

Course Salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Katie Dow



  • 1 medium sweet potato peeled and cut into cubes
  • 1 180g block haloumi cut into cubes
  • 4 big handfuls spinach
  • 1/4 red onion sliced thinly
  • 1/2 red capsicum/pepper sliced thinly
  • 3/4 cup grape tomatoes halved
  • 1/2 cup kalmata olives pitted
  • 1/4 cup pumpkin seeds
  • 1 pinch pink himalayan salt
  • 1 pinch paprika


  • 2 Tbsp olive oil extra vigin
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp honey


  1. Preheat oven to 180/350 degrees.

  2. Place your chopped sweet potato on a lined baking tray, drizzle with olive oil and sprinkle with salt and paprika.

  3. Bake for 20 minutes or until slightly crispy.

  4. Heat a medium frypan and fry your cubed haloumi until it's just brown on the outside.

  5. Add spinach, capsicum/pepper, olives and onion to a salad bowl.

  6. Place the cooked sweet potato and haloumi on top and sprinkle with pumpkin seeds.


  1. Add olive oil, vinegar and honey to a small jug and whisk until combined.

  2. Pour over prepared salad to your liking.

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