Hello Lovelies, you all know about my love affair with figs and berries by now. But I not only enjoy them in sweet dishes but also in savory ones like in a big bowl of salad. In contrary to my hubby I love my salad with lot of add-ons. Nothing against some good plain green leaves, but if I can have some extra flavors and texture than I'm happy and I'm totally satisfied with such a salad for dinner.
The salad bowl I'm sharing with you today, has all of the above. Some fresh green baby leafs, juicy figs and berries, pan roasted sweet potatoes for some extra flavor, vegan "goat" cheese for a creamy texture and pan roasted almonds for some crunch. The Dressing was a simple balsamic vinaigrette with the addition of fresh thyme.
A salad full of textures
What makes this salad so special to me is the play of textures: warm, soft sweet potatoes, crunchy toasted almonds, creamy vegan cheese and juicy-sweet figs and blackberries on tender leaves. I pan-roast the sweet potatoes in slices rather than baking them in the oven – that way they pick up lovely roasted flavour and stay soft inside. In the same hot pan I then toast the almonds, which saves washing up and gives them extra flavour. A handful of simple ingredients turns into a wholesome, satisfying meal.
The vegan "goat" cheese is from www.new-roots.com and I really love their cheeses. If you are from Switzerland, make sure you try them. And this is not sponsored, I just think they make great cheeses with passion and if you might miss cheese since you became vegan or just want to try a vegan cheese for a change, this would be my recommendation.
Lot of pictures today, since the salad was not only delicious but I thought beautiful as well! What is your favorite way to eat your salad, plain or with lot of extras? Let me know!
If you love colourful salads with sweet potatoes and autumn flavours, you'll enjoy these favourites from my kitchen too: my protein-packed colorful salad with sweet potato and quinoa, the cosy autumn salad with roasted pumpkin, and my fruity-earthy spinach salad with blood oranges and roasted veggies. Enjoy!
