Fall Salad With Fig Balsamic Salad Dressing
Nutrient dense fall harvest salad.
Servings: 3 people
Calories: 650kcal
Cost: $8
Equipment
- baking sheet
- food processor or whisk
Ingredients
For the salad:
- 7 cups spinach
- 1 whole sweet potato washed and diced into 1/2 inch pieces
- 2 tablespoon avocado oil
- 10 whole figs washed and sliced in half, use dried if out of season
- 1 cup blackberries washed
- 1 pinch sea salt
- 1/3 cup pine nuts
- 1/2 cup goat cheese Or blue cheese, use vegan cheese if you are dairy free.
For the dressing:
- 1/2 cup balsamic vinegar
- 5 figs Washed, stems removed and sliced.
- 1 tbsp dijon mustard
- 1 clove garlic minced
- 1/2 tsp sea salt
- 2/3 cup olive oil
Instructions
- Preheat the oven or air fryer to 400 degrees F.Now, wash the sweet potatoes and dice them up into small 1/2 inch cubes and toss with the avocado oil and sea salt. Now roast for 30 minutes or until they are soft all the way through. You can push a pork through to do the trick.
- While the sweet potatoes are cooking, wash the fruit and slice the stems off of the fresh figs. Slice the figs in half.
- Now, add the balsamic fig dressing ingredients into a food processor or a bowl with an immersion blender and blend until smooth. Set the balsamic vinaigrette aside and pour the dressing over the salad as you are ready to serve.
- Lastly, assemble the salad with the fruit and sweet potatoes on top.
Notes
Storage: This dressing can be stored in the fridge for up to 7 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be guaranteed.
Servings: This recipe should yield 4 servings.
Nutrition
Serving: 1serving | Calories: 650kcal | Carbohydrates: 32g | Protein: 4g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Sodium: 523mg | Potassium: 730mg | Fiber: 7g | Sugar: 23g | Vitamin A: 6841IU | Vitamin C: 32mg | Calcium: 131mg | Iron: 3mg