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    Allianna's Kitchen » Meals » Appetizers

    Published: Aug 31, 2020 · Modified: Sep 17, 2021 by Allianna Moximchalk · This post may contain affiliate links · 4 Comments

    Sweet Potato, Fig, Blackberry Fall Salad

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    This fall harvest nutrient dense salad is perfect for any occasion. The fresh berries, sweet potatoes and natural syrup from the figs add the perfect amount of sweetness. The added salmon can make this salad a full meal. This salad is paleo, AIP, and WHOLE 30 compliant, it can also be made vegan.

    The Salad:

    Figs are by far my favorite fall fruit, I like to joke that they are the rhubarb of fall, because everyone goes crazy over rhubarb in the spring. Figs add a nice sweet taste, they contain their own natural syrup like substance that seeps out and adds even more flavor to the salad. The sweet potatoes make this salad more filling by adding in some healthy slow acting carbs. The blackberries add the perfect crunch. I like adding salmon on top to make this more of a meal, but you can certainly leave the salmon out to make this a side dish or vegan. 

    The PALEO | AIP | WHOLE 30 Dressing:

    I have included two different dressing options to make this salad both autoimmune protocol and whole 30 friendly. Honey mustard is not whole 30 and AIP friendly, so the AIP and WHOLE 30 version is EVOO and coconut aminos based. Coconut aminos are a great alternative for soy sauce and much lower in sodium. I like to make my dressings in my NINJA. The NINJA is great because you can also store the dressing in the smoothie cup and lid it comes with.

    How To Store:

    The dressing can be stored in the NINJA container for up to two weeks. If you would like to store the salad to eat throughout the week, store the contents separately from the mixed greens. Add the sweet potato, figs, and blackberries to the salad as you prepare to eat it. If you store it together it could get soggy.

    Keywords: aip recipes, autoimmune protocol, fig recipes, fall salads, paleo salad, whole 30 salad, vegan salad

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    paleo fig salad3 1

    PALEO Sweet Potato, Fig, Blackberry Salad

    Course Salad
    Cuisine American
    Keyword salmon
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 3 people
    Author Allianna Moximchalk
    891kcal
    Cost $7
    Print Recipe Pin Recipe

    Equipment

    • baking sheet

    Ingredients

    For the salad:

    • 7 cups mixed greens washed
    • 1 whole sweet potato washed and diced into 1/2 inch pieces
    • 1 tablespoon extra virgin olive oil
    • 10 whole figs washed and sliced in half, use dried if out of season
    • 1 cup blackberries washed
    • 1 pinch sea salt

    For the salmon (omit if vegan):

    • 3 filets wild caught salmon defrosted if frozen
    • 2 tbsp EVOO
    • 1 tsp dried parsley
    • 1 tsp dried oregano

    For the PALEO dressing (see AIP/ WHOLE 30 alternative below)

    • 1 cup honey mustard I like this brand
    • 1/3 cup extra virgin olive oil
    • 2 tbsp red wine vinegar

    AIP/ WHOLE 30 dressing substitute:

    • 1/4 cup coconut aminos
    • 2 tbsp apple cider vinegar
    • 2 tsp dried ginger
    • 2 tsp dried basil
    • 1/2 tsp pink sea salt
    • 1/2 cup extra virgin olive oil
    • 1/2 tsp cinnamon

    Instructions

    For the salad:

    • Preheat the oven 400.
    • Mix the diced sweet potato with EVOO and sea salt.
    • Lay out the sweet potato in a single layer on a baking sheet.
    • Bake for 30 minutes.
    • Once the sweet potato is done, add it to the salad and mix. If you want your sweet potato cold, place it in the freezer for a few minutes after cooking to chill it.

    For the dressing (both versions):

    • Place all ingredients in a blender and blend for 30-60 seconds.

    For the salmon: ( Omit if vegan. I like to bake it in my toaster oven while the sweet potatoes are in the oven)

    • Preheat the toaster or oven to 350.
    • Mix the herbs and oil in a bowl with a fork
    • Brush the mixture over the salmon on a baking sheet or toaster oven tray.
    • Bake for 15-20 minutes. 15 minutes for rare- medium well, and 20 minutes for well done.
    • Once the salmon is done, let it cool, remove the skin and shred the salmon into pieces with a fork.

    Notes

    Store the dressing separately in the fridge, mix right before eating. 
    Nutrient dense fall harvest salad.
    Serving: 1serving | Calories: 891kcal | Carbohydrates: 47g | Protein: 2g | Fat: 74g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 54g | Cholesterol: 1mg | Sodium: 1297mg | Potassium: 302mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1222IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Appetizers

    • Air Fryer Potato Wedges
    • Air Fryer Salmon Bites
    • Gluten Free Tomato Soup
    • Air Fryer Pork Belly

    Reader Interactions

    Comments

    1. Lori says

      March 31, 2022 at 10:57 pm

      5 stars
      This is my favorite salad – fresh and delicious! The figs are such a great addition.

      Reply
      • Allianna Moximchalk says

        March 31, 2022 at 11:00 pm

        Thanks!

        Reply
    2. Christina says

      September 02, 2022 at 1:47 am

      5 stars
      One of my all time favorite salads! It’s so fresh and the dressing is amazing!

      Reply

    Trackbacks

    1. Crispy Whole30, KETO & AIP Paleo Chicken Tenders - Allianna says:
      October 28, 2020 at 2:40 pm

      […] (REFINED SUGAR FREE) Sweet Potato, Brussels Sprout, Bacon Breakfast Sheet Pan Sweet Potato, Fig, Blackberry Fall Salad Strawberry Mint Mocktail Thai Creamy Coconut Chicken Soup ( PALEO | WHOLE 30 | […]

      Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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