Nothing better than a beautiful salad alongside dinner and there have been so many fresh and colorful “fixings” at the market. In Texas, our seasons seem to not pay attention to the rules — they intersect and linger around, meaning lots of produce choices for me!
For example, I’m still seeing fresh, summery figs in abundance, but also cooler weather fruits and vegetables like pomegranates and purple sweet potatoes. I can’t decide what to choose, so I choose it all and make a Purple Sweet Potato Salad with Figs, Pomegranate & Balsamic Syrup. Read on to get the recipe and (hello) learn more about these out-of-the-ordinary, colorific tubers!
I was so happy to come home and find a case of purple sweet potatoes waiting on my door step – I crave these specialty spuds, thank you Freida’s Produce! If you’ve never had a Stokes Purple®, a California-grown, non-GMO sweet potato with purple skin and vibrant purple flesh that get even brighter when cooked, you are missing out!
While a tad drier and denser than a classic orange sweet tater, the taste is richer and the sweetness is well-balanced. Since “a tater’s gonna tate,” it’s good to know that these purple ones all of the nutritional benefits of a classic sweet potato . . . and more! They are a great source of complex carbs, dietary fiber, and essential vitamins and minerals. Stokes Purple® also has anthocyanins, a plant flavonoid that not only the source of their signature purple color, but also have been linked to an array of health benefits including reductions in certain cancers, lowering of bad cholesterol, improvements in vision, liver and heart health, and better cognition. 
I also love their versatility, check out my recipe for (Gluten Free) Nutty Purple Sweet Potato Flat Bread and Purple Sweet Potato String Fries. You can find Stokes Purple® at Trader Joes, Whole Foods, HEB, Central Market, Kroger, Sprouts, and United Supermarkets. This season, both conventional and organic are available. 
I like to serve this salad with the roasted sweet potatoes still warm, but it’s also fine to make ahead and serve 100 percent cold. If I had leftovers, I would have layered up in a jar for lunch the next day – but, alas, we scarfed down every speck!
- 2 medium Stokes Purple Sweet Potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 4 ounces baby spring mix lettuces
- 8 figs
- 1/3 cup pomegranate arils
- 1/3 cup feta cheese crumbles
- 2 tablespoons purchased balsamic syrup note: you can make your own if preferred
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Pre heat oven to 400 F. Wash and dry potatoes and slice into 1/3" thick wedges.
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Place sliced potatoes on rimmed baking sheet and drizzle with olive oil, sprinkle with salt. Use spatula to mix around on sheet to evenly coat.
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Bake for 15 to 20 minutes, flipping with spatula halfway through. Potatoes done when tender inside and crisped on outside. Remove from oven to let cool for a few minutes.
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Meanwhile, prepare salad by placing lettuce on platter (or in bowls) and topping with sliced figs, feta crumbles and pomegranate arils.
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Add cooled but still warm potatoes to salad and drizzle with balsamic syrup. Enjoy!
This looks amazing and so perfect for fall! I’ve never had purple sweet potatoes before.
you need to get the purple sweet potatoes! whole foods or trader joes
OMG this looks amazing! Pinned!
Thanks Annmarie! having figs and purples sweet potatoes at the same time was a real treat!
I just pinned this to try! Purple sweet potatoes are my favorite, and you know I love figs (I finally posted that recipe!).
We have the same situation with our markets here – the weather is so funky that we can get basically anything. It’s going to be 92 on Monday!!!
yes, yes, I remember you like purple sweet potatoes now!