Quick seasonal winter salad with roasted sweet potatoes, pear, and halloumi - photo 1
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Quick seasonal winter salad with roasted sweet potatoes, pear, and halloumi

Salads Vegetarian Dishes 25 min Easy 8 wyświetleń ~63.51 PLN - (0)
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Description

A colorful, contrasting winter salad that combines the sweetness of roasted sweet potatoes and pear with the crunch of toasted walnuts, the freshness of young spinach leaves, and the juicy sweet-and-sour note of pomegranate seeds. The addition of grilled or fried halloumi gives the dish a meaty texture and a salty accent, while a simple vinaigrette with mustard and balsamic vinegar brings the flavors together. The dish is visually striking — the contrast of orange sweet potatoes, red pomegranate seeds, and golden-brown slices of cheese is eye-catching — and at the same time quick to prepare (about 25 minutes of active work). Perfect as a light lunch, a quick dinner, or an impressive appetizer for guests; it can be served slightly warm or at room temperature.

Ingredients Used

Ingredients (14)

Servings:
4
  • Sweet potato 600 g
  • Pear 1.7 szt.
  • Pomegranate seeds 120 g
  • Walnuts 80 g
  • Halloumi 200 g
  • Olive oil 60 ml
  • Balsamic vinegar 30 ml
  • Dijon mustard 15 g
  • Shallot 30 g
  • Spinach 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 15 ml
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~63.51 PLN (15.88 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparations

1

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Line a large baking tray with parchment paper. Take out all the ingredients, rinse the spinach, and spin dry in a salad spinner or gently pat dry with paper towels — the leaves should be damp but not wet.

Ingredients: Spinach
Use a baking tray measuring about 30×40 cm and baking paper. A salad spinner significantly reduces drying time; if you don't have one, spread the leaves on a clean towel and gently pat dry.

Baking sweet potatoes

2

Wash the sweet potatoes (you don't need to peel them unless you prefer to) and cut them into pieces about 2 cm (cubes or small wedges). In a large bowl, drizzle 30 g (2 tablespoons) of olive oil, add 1 g of salt and 1 g of freshly ground pepper; mix thoroughly by hand or with a spoon to ensure all pieces are evenly coated. Spread the sweet potatoes on a baking sheet in a single layer, making sure they have space — this will allow them to roast nicely and caramelize slightly.

Ingredients: Sweet potato, Olive oil, Salt, Black pepper
Use a sharp knife and a cutting board. If the pieces are of different sizes, the smaller ones will burn — aim for even pieces about 2 cm. If you don't want the skin, peel the sweet potatoes before cutting.
3

Place the baking tray with sweet potatoes in the preheated oven and bake for 22-25 minutes, stirring halfway through (after 11-12 minutes) — they should be soft when pierced with a fork and have golden-brown, slightly caramelized edges.

Ingredients: Sweet potato
You will notice the characteristic sweet smell of caramelization. If the tines of a fork slide in smoothly, the sweet potatoes are ready. Do not bake for too long to avoid them falling apart.

Roasting nuts

4

About 6-8 minutes before the sweet potatoes are done baking, spread the walnuts on a small baking sheet or add them to the same tray (in the free space). Bake for 6-8 minutes until they start to smell intense and slightly darken — be careful, as they can burn quickly.

Ingredients: Walnuts
If you prefer to do this in a pan, toast the nuts for 3-4 minutes in a dry pan over medium heat, stirring — they should be lightly browned, not burnt.

Preparation of pears and pomegranate

5

Cut the pear in half, remove the seeds, and slice each half into thin wedges (about 6-8 slices per half). If you're concerned about quick browning, lightly drizzle with a few drops of balsamic vinegar (a few ml). Remove the seeds from the pomegranate: cut the fruit in half and tap the skin with a spoon over a bowl to release the seeds, or use the spoon method to scoop them out.

Ingredients: Pear, Pomegranate seeds, Balsamic vinegar
Use a sharp knife to cut the pears. To seed the pomegranate without splattering, hold it over a bowl and tap it with the blunt side of a spoon.

Frying halloumi

6

Cut the halloumi into slices about 1 cm thick (from 200 g you will get about 8 slices). Heat a non-stick or Teflon pan over medium-high heat, add 15 g (1 tablespoon) of olive oil. When the oil is hot (gently shimmering), place the cheese slices in the pan and fry for 2-3 minutes on each side until golden, crispy strips form. When flipped, the cheese will 'sizzle' and a light crust will begin to form.

Ingredients: Halloumi, Olive oil
The best pan is 24-28 cm in diameter; do not move the cheese too early when it sticks — let it form a golden crust, then it will come off easily. Halloumi will become slightly springy and golden.

Preparing the dressing

7

Finely chop the shallot (into small cubes). In a bowl, combine 15 g (1 tablespoon) of Dijon mustard with 30 g (2 tablespoons) of balsamic vinegar, add the chopped shallot, 30 g (2 tablespoons) of olive oil, 2 g of salt, and 1 g of pepper. Whisk vigorously with a fork or whisk until the dressing becomes smooth and slightly emulsified. If you prefer a sweeter balance, add the optional 15 g (1 tablespoon) of honey and mix again.

Ingredients: Dijon mustard, Balsamic vinegar, Olive oil, Shallot, Salt, Black pepper, Honey
Use a small bowl and a whisk or fork. If the dressing looks separated, add another tablespoon of oil and whisk vigorously; the emulsion will form with vigorous mixing.

Salad Assembly

8

In a large bowl or on a platter, lay down the baby spinach as a base. Add the roasted sweet potato pieces (you can place them warm), arrange the pear slices, sprinkle with pomegranate seeds and toasted nuts. On top, place slices of halloumi drained of fat (you can lightly pat them dry with paper). Drizzle the prepared dressing evenly over the salad — use about 2/3 of the dressing, and you can serve the rest at the table. Gently toss with spatulas or tongs just before serving to avoid damaging the sweet potato pieces and crushing the pomegranate seeds.

Ingredients: Spinach, Sweet potato, Pear, Pomegranate seeds, Walnuts, Halloumi, Honey, Dijon mustard, Balsamic vinegar, Olive oil
Use large silicone spatulas or wooden tongs for gentle mixing. If the salad seems dry, serve the remaining dressing in a sauceboat.

Finishing and decoration

9

Sprinkle with finely chopped parsley (30 g) for color and fresh aroma. Check the seasoning: if needed, add a little salt and freshly ground pepper. Serve immediately — best slightly warm (sweet potatoes and halloumi) or at room temperature.

Ingredients: Parsley, Salt, Black pepper
If you are using parsley, chop it finely just before sprinkling to avoid losing moisture and aroma. Additionally, you can add lemon zest for a bright aroma (optional).

Serving

10

Serve on a large platter or individually on plates. Arrange the ingredients so that the colors contrast: sweet potatoes next to the green spinach, pomegranate scattered evenly, slices of halloumi on top. Serve with an optional extra dressing in a small bowl and a piece of fresh bread or baguette.

Ingredients: Spinach, Sweet potato, Pomegranate seeds, Halloumi
Serve immediately — halloumi is best crispy. If you're serving guests, arrange the ingredients aesthetically: different heights and colors will make the dish more impressive.

Fun Fact

💡

The pomegranate has symbolized fertility and abundance for centuries in the cultures of the Mediterranean basin, while halloumi originates from Cyprus, where this cheese was traditionally fried to achieve its characteristic crispy crust. The combination of the sweetness of roasted vegetables with the saltiness of the cheese is a classic technique of flavor contrast.

Best for

szybki lunch lekka kolacja impreza / przyjęcie

Tips

🍽️ Serving

Serve the salad slightly warm to bring out the aroma of the roasted sweet potatoes and the crunchiness of the halloumi. On the plate, you can stack the portion: a base of spinach, sweet potatoes, and pear arranged alternately, with halloumi on top and sprinkled with pomegranate. For guests, serve additional dressing on the side. For drinks, I recommend dry white wine or sparkling water with a slice of lemon.

🥡 Storage

Store the dressing separately in a sealed container in the fridge for up to 3 days. Baked sweet potatoes can be stored in the fridge for 2 days (best reheated in the oven at 160°C for 8-10 minutes). Halloumi retains the best texture when consumed the same day; if you need to store it, place it in the fridge and sauté it again in a hot pan before serving. The salad composed and dressed is best consumed immediately — the leaves may wilt after a few hours.

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