This Blackberry Fig Salad with roasted sweet potatoes is the perfect side dish for dinner. Top with goat cheese, pecans and homemade tahini dressing for a unexpected yet delicious combination. Gluten-free and paleo-friendly.
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 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.
- Category: salad
- Cuisine: American
Keywords: fresh fig recipes, fall salads, tahini dressing