Blackberry Fall Harvest Salad
Time: 40 minutes
Serves: 4-5
This salad combines juicy blackberries, hearty kale, and roasted sweet potatoes for a perfect seasonal blend. Drizzled with a tangy blueberry balsamic vinaigrette, it offers a balance of sweet, savory, and tart flavors. The combination creates a delicious, vibrant, and nourishing dish perfect for autumn. The sweet potatoes can be made ahead of time and stored in the refrigerator until needed.
Prep Time:
15 minutes
Cook Time:
25 minutes
Serves:
4-5
Perfect for:
Bookclub Bites
Potluck Standouts
Ingredients
Sweet Potatoes
- 2 small sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Vinaigrette
- 1 package (6 ounces) Driscoll’s Blackberries
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- Half of 1 small shallot, peeled
- 2 cloves garlic, peeled
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Assembly
- 2 large bunches lacinato kale
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1 large shallot, peeled
- 1/2 cup purchased plain roasted or candied nuts (optional)
- 1 package (6 ounces) Driscoll’s Blackberries
- 2 – 3 ounces goat cheese, crumbled
Directions
Sweet Potatoes
- PREHEAT oven to 400°F.
- LINE a baking sheet with parchment paper and SET ASIDE.
- SLICE 2 small sweet potatoes into cubes.
- PLACE cubes onto prepared baking sheet.
- DRIZZLE with 2 tablespoons olive oil.
- SPRINKLE with 1/2 teaspoon salt.
- SPRINKLE with 1/4 teaspoon pepper.
- STIR to evenly COAT cubes.
- SPREAD cubes into a single layer.
- BAKE 20 – 25 minutes until tender and golden brown.
- SET ASIDE roasted sweet potatoes to cool slightly.
Vinaigrette
- PLACE 1 package (6 ounces) blackberries into a blender.
- ADD 1/2 cup olive oil.
- ADD 1/4 cup balsamic vinegar.
- ADD half of 1 small shallot.
- ADD 2 cloves garlic.
- ADD 1 tablespoon Dijon mustard.
- ADD 1 tablespoon lemon juice.
- ADD 1 tablespoon maple syrup.
- ADD 1/2 teaspoon salt.
- ADD 1/4 teaspoon pepper.
- BLEND until creamy, about 1 minute.
- TASTE and ADJUST lemon juice, maple syrup, salt, and pepper to taste.
Assembly
- REMOVE stems from 2 large bunches lacinato kale.
- CHOP kale roughly and PLACE into a large bowl.
- DRIZZLE with 1 tablespoon olive oil.
- SPRINKLE with 1/8 teaspoon salt.
- MASSAGE kale 1 – 2 minutes using fingertips until softened and dark green.
- ADD roasted sweet potatoes.
- SLICE 1 large shallot thinly and ADD to bowl.
- ADD 1/2 cup purchased plain roasted or candied nuts, if using.
- ADD 1 package (6 ounces) blackberries.
- DRIZZLE with blackberry vinaigrette.
- CRUMBLE 2 – 3 ounces goat cheese and SPRINKLE over salad.
- SERVE immediately.
