Ingredients The salad: Arugula + mix greens + mint + cherry tomatoes + cucumber + radish + red onion + beets + roasted sweet potatoes & cauliflower + pomegranate + honey roasted pistachio + grilled Halloumi Balsamic vinaigrette: Lemon juice + olive oil + balsamic vinegar + garlic + Dijon mustard + salt & pepper
Directions Recommended Order: Roast beets prior to starting the salad. Marinate Halloumi + Roast veggies + Make Dressing + Right before plating salad & removing veggies from oven grill Halloumi. The salad: Arugula + mix greens + mint + cherry tomatoes + cucumber + radish + red onion + beets + roasted sweet potatoes & cauliflower + pomegranate + honey roasted pistachio + grilled Halloumi Balsamic vinaigrette: Lemon juice + olive oil + balsamic vinegar + garlic + Dijon mustard + salt & pepper Grilled halloumi: 1. Slice halloumi & marinate for at least 30 min with honey, lemon, & olive oil 2. In a sauce pan on medium heat grill each side till browned/golden on the edges Roasted sweet potatoes & cauliflower: 1. Chop veggies & season with salt + pepper, honey, thyme, oregano, all spice, cumin, turmeric, olive oil, & lemon juice 2. Roast at 400-425° for about 40-45 min flipping for about every 20min Roasted Beets: Chop and peal the beats. Season with a little balsamic vinegar, avocado oil and a little honey. Lay on a pan and cover with foil. Poke wholes in the foil. Roast at 365 until they get soft they take anywhere from 45-1 1/2 so you just have to keep checking them