Fall Harvest Salad with Halloumi Cheese Recipe

Step 1

Preheat the oven to 400°F.

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, and place them back in the oven for another 5 minutes. Once you remove the baking sheet from the oven, transfer the pecans to a plate or bowl to prevent them from 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

To make the dressing, add apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper to a bowl or small jar and whisk (or shake) until well combined. Then add the oil and mix until fully combined.

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!