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paleo fig salad3 1
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5 from 2 votes

The Best Fig Salad

Nutrient dense fall harvest salad.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Servings: 3 people
Calories: 891kcal
Cost: $7

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. 

Nutrition

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