Blackberry Fig Salad with roasted sweet potatoes
Servings: 2 -4 servings
Calories: 350kcal
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.
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Ingredients
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
- 2 oz 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
Instructions
- 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!
Notes
Double recipe if serving a crowd Store leftover dressing in covered jar in fridge, up to 1 week.
Nutrition
Serving: 1/4th | Calories: 350kcal | Carbohydrates: 55g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 207mg | Fiber: 13g | Sugar: 26g