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 Sweet Potato, Fig, Blackberry Salad
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.
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