Roasted Sweet Potato Kale Salad with Halloumi

This is the salad you make for this coming holiday season, but realize you want to have over and over again because it's that good. This is my Roasted Sweet Potato Kale Salad with Halloumi. This salad is the perfect vibrant addition to your Thanksgiving table. It’s packed with fall flavors—roasted sweet potato, caramelized butternut squash, juicy pomegranate arils, fresh figs, and crispy golden halloumi—all tossed with a bright, sweet honey lemon dressing. Not only does it bring color and freshness to a typically heavy holiday spread, but it’s also loaded with nutrients that help balance your plate.

When it comes to the nutrition behind this salad, kale provides your body with antioxidants, and vitamins A, C, and K, while sweet potato and butternut squash add dietary fiber, beta-carotene, and natural sweetness. The pomegranate and figs boost the salad with antioxidants and natural anti-inflammatory benefits, and the halloumi adds satisfying protein and calcium.

It’s a feel-good, nutrient-dense side dish that pairs beautifully with classic Thanksgiving mains—and it’s hearty enough to enjoy as a standalone meal anytime during the fall season. If you're looking for a fresh, colorful, and wholesome dish to brighten your holiday table, this salad checks every box.

Yields: 4-6

Portion: 1 cup

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour

This recipe is gluten free and vegetarian.

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Ingredients:

Starches:

½ butternut squash, cubed

1 sweet potato, cubed

1 tbsp extra virgin olive oil or avocado oil (you can use spray as well)

½ tsp sumac

Salt & black pepper to taste

Kale:

8 kale stalks finely chopped or 4 cups tuscan kale

1 tbsp extra virgin olive oil

Juice of ½ lemon

Pinch of salt

1 cup pomegranate arils

8 figs, medium chopped

8oz halloumi

2 tbsp pumpkin seeds

Dressing:

3 tbsp extra virgin olive oil

1 tbsp honey

Juice of 2 lemons

½ tsp salt

Black pepper

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Instructions:

1. Prep butternut squash and sweet potato: preheat oven to 375. Have butternut squash and sweet potato prepped. Add to a baking sheet. Drizzle on olive oil, season with salt, black pepper, and sumac. Mix seasonings in well. Bake for 30 minutes or until starches have softened and browned.

2. Prep kale: in a bowl, massage kale with olive oil, lemon, and salt.

3. Prep other veggies: have pomegranate seeds and figs prepped. Set aside.

4. Make dressing: combine all ingredients into a mixing bowl or salad dressing mixer if you have one. Whisk well. Set aside.

5. Sear halloumi: slice halloumi into 1 inch slices. Heat a non-stick or cast-iron skillet over medium-high heat. Add a bit of olive oil. Place the slices in the pan without overcrowding. Cook 2–3 minutes per side, until golden brown and crisp. Gently remove from pan and chop into cubes. Set aside. (Make sure to prep halloumi right before serving, to ensure it doesn't become rubbery.)

6. Assemble: on a serving plate, layer on kale. Top with butternut squash, sweet potato, figs, pomegranate arils, halloumi cubes, pumpkin seeds. Top with dressing. Mix and adjust for salt. Enjoy!

FAQ:

1. Can I make this recipe ahead of time?: Yes! You can prep the kale, the pomegranate arils, the figs. But, I'd recommend baking the sweet potato and butternut squash and searing the halloumi before serving to ensure the salad is fresh.

2. Can I bake the halloumi instead?: Yes! Preheat oven to 400°F.Line a tray with parchment paper, place slices on it, brush lightly with olive oil. Roast 10–15 minutes, flipping halfway, until golden.

3. What can I use instead of halloumi?: Feta, parmesan, or goat cheese all make great substitutes. Each will give you a slightly different flavor profile—goat cheese is tangy, feta is salty, parmesan is sharp.

4. Is this recipe gluten-free?: Yes, the recipe is naturally gluten-free as long as all added ingredients (like seasonings or store-bought toppings) are gluten-free.

Recipe Notes:

• Cut your vegetables evenly: Keep the butternut squash and sweet potato cubes similar in size so they roast evenly and brown at the same time.

• Don’t skip massaging the kale: Massaging with oil, lemon, and salt helps soften the leaves, reduce bitterness, and makes the salad easier to eat.

• Prep the halloumi last: Halloumi tastes best right after cooking. If it sits too long, it becomes firm and rubbery.

• Fresh figs work best: If you can't find any figs you can use dried figs, but slice them thin and soak them in warm water for 5–10 minutes to soften.

• Serving tip: Dress only what you plan to eat immediately. Kale holds up well to dressing, but the halloumi is best fresh.

• Add crunch: Pumpkin seeds add great texture, but you can swap them for pistachios, walnuts, or pecans.

• Make it a meal: Feel free to add quinoa, farro, bulgur, or even grilled chicken or salmon to add protein.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD