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+ servings

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
Cost $7
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  • baking sheet


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


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.


Store the dressing separately in the fridge, mix right before eating. 
Nutrient dense fall harvest salad.
Tried this recipe?Tag me on instagram @alliannaskitchen!