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Photo of Rainbow salad bowl by WW

Rainbow salad bowl

Total Time
50 min
15 min
35 min
Eat a rainbow with this nutrient dense colourful salad. The sweet potato and haloumi in this salad is a combination that can't be topped!


Orange sweet potato (kumara)

400 g, cut into 5mm thick slices

Cherry tomatoes

250 g

Ground cumin

1 tsp


½ cup(s), (100g) tri-colour


175 g, leaves

Olive oil

1 tbs, extra-virgin

Lemon juice

2 tbs

Pumpkin seeds (pepitas)

1 tbs, (pepitas)

Haloumi cheese

120 g, coarsely chopped


1 medium, shredded

Yellow capsicum

1 medium, thinly sliced

Red onion

½ medium, thinly sliced

Fresh mint

2 tbs, shredded

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Spread sweet potato and tomatoes on prepared tray and sprinkle with cumin. Lightly spray with oil and bake for 30 minutes or until tender. Cool.
  2. Meanwhile, cook quinoa following packet instructions. Set aside to cool.
  3. Tear and discard stems from kale. Tear kale leaves into bite-sized pieces. Wash and dry thoroughly and place in a large bowl. Drizzle with oil and 2 teaspoons lemon juice. Use your fingers to massage oil and juice into kale (this softens the leaves).
  4. Heat a medium non-stick frying pan over medium heat. Cook pepitas and haloumi, stirring, for 2–3 minutes or until browned. Add sweet potato, tomatoes, quinoa, beetroot, capsicum and onion to kale. Drizzle with remaining juice and toss to combine. Serve salad sprinkled with haloumi, pepitas and mint.


TIPS: You can roast the vegies and cook the quinoa the night before. Store in an airtight container in the fridge and return to room temperature to serve. Store leftovers in an airtight container in the fridge for up to 2 days. Keep pepitas and haloumi in separate containers. You can use 180g reduced-fat feta cheese (omit cooking) instead of haloumi.