Sweet Potato, Apple, and Halloumi Cheese Fall Harvest Salad

This fall salad is loaded with sweet potatoes, quick candied pecans, tangy pan-fried halloumi, crisp sliced apples, dried cranberries, and romaine lettuce and spinach or kale. It's served with a maple apple cider vinegar dressing, and tastes just like fall should.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees.

Step 2

Coat the sweet potatoes in 1 tablespoon of oil, then toss them in cinnamon, salt, black pepper, and crushed red pepper. Transfer them to a baking sheet and place it in the pre-heated oven for 15 minutes.

Step 3

While the sweet potatoes are cooking, add the pecan ingredients to a bowl and stir to combine. Set aside.

Step 4

After the sweet potatoes have cooked for 15 minutes, scoot them to the side of the baking sheet, put the pecans on the other half of the baking sheet, and place it back in the oven for another 5 minutes. Once you remove the baking sheet from the oven, I'd recommend transferring the pecans to a plate to prevent sticking.

Step 5

Add the other tablespoon of oil to a pan over medium-high heat and let it heat up for about a minute. Pat the cheese dry and add it to the pan, cooking for about 3 minutes on each side, or until both sides are slightly browned.

Step 6

Combine the dressing ingredients in a bowl or small jar. Set aside.

Step 7

Add lettuce, dried cranberries, apple slices, sweet potatoes, candied pecans, and halloumi cheese to a large serving bowl and toss to combine. Serve with the dressing and enjoy!

↑Support creators by visiting their site 😊