Roasted Sweet Potato, Halloumi And Kale Salad
16
- Prep Time25 min
- Total Time45 min
- Makes4 Servings
Produced by Aimee Nishitoba. Photo, Christie Vuong. Food Styling, Eshun Mott. Prop styling, Madeleine Johari.
This warm winter salad has it all: crispy kale, roasted sweet potato and salty pops of halloumi. I top it off with pita chips and sumac-pickled onions as a nod to my favourite Middle Eastern salad, fattoush.
Ingredients
½ cup white-wine vinegar
1 tsp granulated sugar
½ tsp sumac
1 ¾ tsp kosher salt, divided
1 ½ cups thinly sliced red onion, divided
1 bunch curly kale, stems removed and roughly torn
1 large peeled sweet potato (300 g), diced into ½-in. cubes (see tip)
1 cup canned chickpeas, drained
1 ¼ cups cubed halloumi (300 g)
6 tbsp olive oil, divided
1 large lemon, juiced
3 garlic cloves, minced
1 tsp ground coriander
½ tsp cumin
¾ tsp black pepper, divided
1 large, thin pita, torn or sliced into bite-sized pieces
½ cup pomegranate seeds
3 tbsp roasted pistachios, chopped
Fresh mint, for garnish
Lemon wedges, for garnish
Instructions
Position racks in top and bottom-thirds of oven, then preheat to 475F. Line two large baking sheets with parchment.
Stir vinegar with sugar, sumac, 1 tsp salt and ½ cup warm water in a large bowl until sugar dissolves. Add ½ cup onion and submerge in brine. Set aside.
Spread kale on one baking sheet, then top with sweet potato, chickpeas, halloumi and remaining 1 cup onion.
Whisk 4 tbsp oil with half of lemon juice, garlic, coriander, cumin and ½ tsp each salt and pepper in a bowl. Drizzle over vegetables and cheese and toss to coat.
Bake on top rack, stirring halfway through cooking, until sweet potato is tender, 20 to 25 min.
Meanwhile, toss pita bread with remaining 2 tbsp oil and ¼ tsp each salt and pepper on second sheet. Bake on bottom rack until golden and crispy, 8 to 10 min. Set aside to cool.
To serve, transfer roasted vegetables to a platter. Pour remaining lemon juice and 2 tsp onion pickling brine evenly over roasted vegetables. Top salad with pickled onions, pita chips, pomegranate seeds and pistachios. Serve with torn mint leaves and lemon wedges.
Kitchen tips
• Sweet potato can be swapped out for squash, pumpkin or even cauliflower.
• Serve salad with a dollop of hummus on the side.
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Jillian Barreca is a Toronto-based recipe developer who loves to create nourishing, European-inspired dishes.
