Roasted Sweet Potato & Tuna Salad Recipe
Prep Time:
30 minutes
Cook Time:
35 minutes
Servings:
6 Servings
Ingredients
  • 3 sweet potatoes
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 (5-ounce) container mixed greens
  • 1 (12-ounce) can albacore tuna packed in water, drained
  • 1 ripe avocado, thinly sliced
  • ½ red onion, thinly sliced
  • ¾ cup pecan halves, toasted
  • ⅓ cup dried cranberries
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • ½ tablespoon Dijon mustard
  • 1 garlic clove, minced
  • Kosher salt, to taste
  • Black pepper, to taste
Directions
  1. Preheat the oven to 425 F.
  2. Line a 9x13-inch baking pan with parchment paper and set aside.
  3. Peel and dice sweet potatoes into ½-inch thick pieces.
  4. Transfer the diced sweet potatoes to the prepared pan. Drizzle with olive oil. Sprinkle generously with salt and pepper and toss to combine.
  5. Bake for 35-40 minutes, stirring halfway through baking, until tender. Once done, set the sweet potatoes aside to cool to room temperature, about 20 minutes.
  6. Prepare the dressing: Shake all ingredients in a mason jar until emulsified. Season to taste.
  7. In a large bowl, toss to combine mixed greens with 1/3 of the dressing.
  8. Transfer mixed greens to a serving platter. Top with tuna, avocado, sweet potatoes, red onion, pecans, and cranberries.
  9. Drizzle evenly with dressing and serve immediately.