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Allianna's Kitchen » Recipes » Meals » Appetizers » Sweet Potato, Fig, Blackberry Fall Salad

Sweet Potato, Fig, Blackberry Fall Salad

Published: Aug 31, 2020 By: Allianna Moximchalk Modified Sep 17, 2021

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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.
Nutrition Facts
PALEO Sweet Potato, Fig, Blackberry Salad
Amount Per Serving (1 serving)
Calories 891 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 10g63%
Polyunsaturated Fat 8g
Monounsaturated Fat 54g
Cholesterol 1mg0%
Sodium 1297mg56%
Potassium 302mg9%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 20g22%
Protein 2g4%
Vitamin A 1222IU24%
Vitamin C 32mg39%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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3 comments

  • Crispy Whole30, KETO & AIP Paleo Chicken Tenders - Allianna
    October 28, 2020

    […] (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
  • Lori
    March 31, 2022

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

    Reply
    • Allianna Moximchalk
      March 31, 2022

      Thanks!

      Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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