Sweet Potato & Halloumi Chopped Salad

Name: Sweet Potato & Halloumi Chopped Salad
Cuisine: American
Ingredients: xoxo,; (serves 2-4); 1 large sweet potato, diced; 1 (15.5 oz) can chickpeas, rinsed, drained, and patted dry; 2 1/2 tbsp olive oil, divided; 1 tsp onion salt; 1/2 tsp smoked paprika; 8 oz halloumi, cut into 1-inch slices; 2 cups shaved/shredded brussels sprouts; 1 apple, chopped; 1/2 cup finely chopped red onion; 1 1/2 tbsp Dijon mustard; 2 1/2 tsp hot honey (can sub regular honey with a pinch of crushed red pepper); 1 garlic clove, minced; 4 tbsp apple cider vinegar; 2 1/2 tbsp olive oil; Salt & pepper

7 steps

Updated at: Thu, 03 Oct 2024 23:00:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories2258.1 kcal (113%)

Total Fat145.9 g (208%)

Carbs184.9 g (71%)

Sugars71 g (79%)

Protein82.3 g (165%)

Sodium8159.9 mg (408%)

Fiber39.1 g (140%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1sweet potato

large, diced

1 x 15.5 ozcan chickpeas

rinsed drained, and patted dry

2 ½ Tbspolive oil

divided

1 tsponion salt

½ tspsmoked paprika

8 ozhalloumi

cut into 1-inch slices

2 cupsshredded brussels sprouts

½ cupred onion

1 ½ Tbspdijon mustard

2 ½ tsphot honey

can sub regular honey with a pinch of crushed red pepper

1garlic clove

minced

4 Tbspapple cider vinegar

2 ½ Tbspolive oil

salt

pepper

Instructions

Step 1

CATCH UP!

Step 2

RECIPE!

Step 3

1. Preheat oven to 425 F. Add sweet potatoes and chickpeas to a parchment lined baking sheet, and toss in 1 1/2 tbsp olive oil, onion salt, and smoked paprika. Bake for 25 minutes, tossing halfway, until chickpeas are crispy and sweet potatoes are soft on the side and crispy on the outside.

Step 4

2. While the sweet potatoes and chickpeas are roasting, prepare the halloumi. Heat up 1 tbsp olive oil in a large skillet on medium heat. Add the halloumi, and fry for 2-3 minutes on each side until halloumi is golden brown. Set aside to let cool slightly, and then chop up into bite-sized pieces.

Step 5

3. Prepare the dressing by whisking together Dijon mustard, hot honey, garlic, apple cider vinegar, olive oil, and a pinch of salt and pepper in a small bowl or jar until smooth.

Step 6

4. Add Brussels sprouts, cooked chickpeas and sweet potatoes, chopped halloumi, apple, and red onion to a large bowl. Toss in the dressing, add another pinch of salt and pepper, and serve!

Step 7

Sep 13