Recipe: Sweet Potato and Blackberry Salad

Sweet potato and blackberry salad – the perfect blend of hearty and sweet, and a great spring salad. Plus, it’s made with a quick and simple lemon poppyseed dressing (my favourite!). Okay, let’s get cooking.

Ingredients

• 2 cups of thinly sliced sweet potato
• a few drizzles of grapeseed oil
• salt to taste
• 4 cups of mixed greens
• 1 cup of blackberries
• 1/4 cup of pumpkin seeds
• 1/2 cup of crumbled feta

Poppyseed Dressing

• 3/4 cup of canola oil
• 1/4 cup of lemon juice
• 1 tablespoon of agave
• heaping tablespoon of dijon mustard
• 1 tablespoon of poppyseeds
• salt to taste

First, set the oven to 400 degrees on roast. Wash and cut the sweet potato. I cut mine into about 1/3 inch slices and then into half moons or quarters. You want them robust enough to stand out in the salad, but not so big they’re hard to eat.

Toss the sweet potato in a bowl with a few drizzles of grapeseed oil and some salt. Then, line a pan with parchment paper and roast for 25-30 minutes, turning half way.

While the sweet potatoes are cooking, put the greens in a big bowl and wash the blackberries. Get out the pumpkin seeds and crumble the feta – set aside.

Prep the dressing by putting everything into a jar and shake. The recipe for the dressing makes too much for this salad, but I love having extra. Your call – but you could cut the recipe down into 1/3 and make only one serving. Dress the mixed greens and then lay it out on a bright white dish.

Once the sweet potatoes are done, layer them nicely on the salad (you can wait for them to cool down, but I don’t). Top with the blackberries, pumpkin seeds, and feta. Then, eat up and enjoy!

It’s this recipe so pretty? I love the contrast of the orange and the deep rich purpleness of the blackberries. It’s so true that we eat with our eyes first.

I hope you enjoyed this sweet potato and blackberry salad – and I’ll see you again soon.

Thanks for visiting!