Sunshine Salad
Created by ellie on January 28, 2024
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 30m
- Recipe #42275
Ingredients
- For the Salad
- 2 2/3 pounds sweet potatoes (this is about 3 sweet potatoes)
- 2 tablespoons olive oil
- 2 cups arugula (about two handfuls of arugula)
- 6 1/3 ounces cherry tomatoes (this is about 16-18 cherry tomatoes), halved
- 1 Hass avocado, ripe and peeled, stoned and sliced
- 4 ounces mint leaves, chopped (about a small handful of mint leaves)
- 4 ounces basil leaves, chopped (about a small handful of basil leaves)
- 9 ounces halloumi cheese
- Vegetable oil
- Salt
- Pepper
- For the Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon lemon zest, grated
How to Make
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Step 1: Preheat oven to 400 degrees F. (200 degrees C)
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Step 2: Peel the sweet potatoes and cut into wedges (about 1 1/4 inches thick and about 2 1/2 inches long) and place them on a baking sheet. Drizzle them with the olive oil, 1/2 teaspoon salt and some pepper. Bake for 30 minutes.
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Step 3: In a bowl add all the dressing ingredients (olive oil - lemon zest) along with 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk to combine.
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Step 4: Let the sweet pepper cool on a sheet before placing them in a large serving or salad bowl along with the arugula, tomatoes, avocado and herbs. Drizzle with the dressing and toss.
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Step 5: Slice the cheese into 8 pieces .
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Step 6: Heat some oil in a frying pan over medium high heat and add the halloumi cheese, frying for a few minutes on each side or until golden and seared. Arrange the cheese on top of the salad.
Nutritional Facts
- Serving Size: 1 (538.3 g)
- Calories 665
- Total Fat - 40.2 g
- Saturated Fat - 12.5 g
- Cholesterol - 49.8 mg
- Sodium - 876.4 mg
- Total Carbohydrate - 48.6 g
- Dietary Fiber - 13 g
- Sugars - 2 g
- Protein - 32.3 g
- Calcium - 767.4 mg
- Iron - 12.2 mg
- Vitamin C - 55.5 mg
- Thiamin - 0.3 mg