Always looking for fun new ways to enjoy salad: This Blackberry Fig Salad with roasted sweet potatoes (and homemade tahini dressing!) needs to be on your list ASAP.
I think I’m finally coming to terms with the fact that fall is fast approaching. That may have to do with the fact that it was cold(er) and rainy here in Michigan the past few days and I fully embraced sitting in sweatpants all day. And now I’m in Portland as I write this and it actually IS cooler and rainy here so I’m feeling the fall vibes. The leaves are even beginning to change as well so now I am excited and ready for it.
But one thing I am not ready for is fig season to end. It comes and goes so quickly! So I couldn’t let fig season pass us by without bringing you one recipe to inspire your fig eating ways. They were on major sale on Whole Foods the other day and I couldn’t pass them up!
By the way… Have you tried fresh figs? I think it’s one of those fruits that not many people grow up eating. Unless we’re talking about fig newtons. But we’re talking about fresh figs which are just so lovely. Not to mention beautiful! Well, at least I think so. They’re beautiful in their own weird way though, ya know?
I watched “I Feel Pretty” on the plane to Portland which was also a lesson in “we’re all beautiful and weird in our own way”. I kind of cried if we’re being honest (always) but it was just so cute and a lesson I wish we could all know while growing up. related post – Real Talk Tuesday: My Story with (Lacking) Confidence
Let’s get on with it, shall we?
Blackberry Fig Salad with roasted sweet potatoes
Ingredients Needed for Salad with Figs
- roasted sweet potatoes
- fresh figs
- salad greens
- pecans (replace with pumpkin seeds if nut free)
- goat cheese (omit if dairy free or vegan)
Ingredients needed for Maple Tahini Dressing
- maple syrup
- stoneground mustard
The only little bit of prep time you need is for the sweet potatoes. I like to cube mine up into smaller chunks so they cook fairly fast – about 20 minutes at 375ºF and you’re good to go.
While the sweet potatoes cook, wash the fruit, slice the figs and make the tahini dressing – you just throw everything in a blender for that. EASY.
Also I hope you’re ready to get on the tahini bandwagon because this dressing is delightful with this fig salad combo.
I am picturing this salad being served at an early fall dinner gathering and wowing your guests with all of it’s deliciousness.
Oh oh, and if you’re looking for a way to make this fig salad a meal, I think grilled balsamic chicken or even salmon would be so good hear!
Be sure to leave a comment and review below if you make this recipe! I love hearing from you, and it helps others find the recipe too! Xx Ashley
For the salad
1/2 TBSP olive oil
1 medium sweet potato, peeled and cubed
1 pint blackberries
6 fresh figs, quartered
6 cups salad greens (or as much as you want for 2-4 people)
2oz goat cheese, crumbled
- 1/4 cup pecans
Balsamic Maple Tahini Dressing
2 TBSP tahini
1 TBSP balsamic vinegar
1/2 TBSP maple syrup (or to taste)
1 tsp stoneground mustard
1/2 tsp minced garlic
pinch of salt, to taste
- Roast the sweet potatoes: Preheat oven to 375ºF and line baking sheet with parchment paper. Spread cubed sweet potatoes on baking sheet and drizzle with olive oil. Spread around with hands to coat. Bake for 20 minutes or until sweet potatoes are golden and soft. Set aside.
- Meanwhile, prepare the fruit by washing and drying, and slicing figs into quarters.
- Make the dressing: add all dressing ingredients to small blender or small food processor and blend until smooth. You can add a pinch more of salt or a splash of more maple syrup to taste.
- Add salad greens to a large bowl and toss in blackberries, figs, roasted sweet potatoes, pecans and goat cheese if using. Serve with tahini dressing and enjoy!
Double recipe if serving a crowd Store leftover dressing in covered jar in fridge, up to 1 week.
- Serving Size: 1/4th
- Calories: 350
- Sugar: 26
- Sodium: 207
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 13
- Protein: 12
- Cholesterol: 7