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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.
Prep Time10 minutes
Cook Time22 minutes
Course: Salad
Cuisine: American
Servings: 4 people
Author: Ali

Ingredients

Salad

  • 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

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

Instructions

  • 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!