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Sweet potato salad with cactus figs

Sweet potato salad with cactus figs

Use a surprising fruit in your salad. Cactus fig is a lovely, sweet fruit. Want to surprise your friends? Serve them this salad!

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  • EAT ME sweet potato Product photo
    1 sweet potato (about 250 g)
  • 3 tbsp pine nuts
  • 2 cactus figs
  • 250 g cherry tomatoes
  • 6 tbsp olive oil
  • 2 tbsp wood matured balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • 75 g rocket
  • 50 g lollo rosso
  • 100 g soft goat's cheese
  • Salt and pepper

Kitchen tools

  • Baking paper

Preparation method

  1. Preheat the oven to 200 °C.
  2. Peel the sweet potatoes, slice them into 1.5 cm thick cubes. Divide them over a baking tray lined with baking paper and sprinkle with 2 tablespoons of olive oil. Season with salt and pepper to taste and bake in the oven for about 20 minutes until tender. Leave to cool slightly.
  3. Heat a non-stick frying pan and toast the pine nuts until golden brown in about 3 minutes. Cool them on a plate.
  4. Fix the cactus figs to the chopping board using a fork. Cut both ends off the fruit. Score lengthwise into the skin. Remove the skin with a fork. Thinly slice the flesh. Halve the cherry tomatoes.
  5. Combine the rest of the olive oil with the balsamic vinegar, mustard and honey to make a dressing. Season with salt and pepper.
  6. Arrange the rocket and lollo rosso on a plate. Divide the sweet potato, cactus figs and cherry tomatoes over the salad. Crumble the goat's cheese over the top, drizzle with the dressing and scatter over the pine nuts.


Nutrition value per person/bite

460 kcal
9 g
35 g
8 g
25 g
13 g
5 g

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