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Roasted Sweet Potato Salad with Lentils, Pearl Barley, Tuna and Herb Dressing

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course, Salad
Cuisine American
Servings 3


  • Mini food processor


For the Salad

  • 2 medium Sweet Potatoes peeled and diced
  • 1/2 cup Pearl Barley
  • 1/2 cup Green Lentils
  • 2 Eggs hard boiled, peeled, and sliced
  • 5 oz Tuna drained, if using canned
  • 2 cups Spinach
  • 3 cups Water or Vegetable Stock
  • Salt to taste
  • 1 tbsp Avocado Oil

For the Dressing

  • 1/3 cup Olive or Avocado Oil
  • 2 tbsp Dried Dill
  • 2 tbsp Dried Chives
  • 2 tbsp Red Wine Vinegar
  • 1 tsp Coarse Ground Mustard
  • 1/2 tsp Honey
  • Salt and Pepper to taste


For the Salad

  • Preheat the oven to 400 degrees.
  • Toss the sweet potatoes with the avocado oil, salt and pepper on a lined baking sheet. Roast the potatoes for 40 minutes, stirring occasionally. When finished, allow to cool slightly.
  • While the potatoes are roasting, combine the pearl barley, lentils, and water (or vegetable stock) in a small pot. Bring to a boil and reduce to a simmer for approximately 40 minutes or until tender and all the liquid has been absorbed.
  • When the lentils and barley have finished cooking, add the spinach to the pot. Cover and allow to wilt slightly, about five minutes.
  • In a large bowl, combine the sweet potatoes, lentil mixture, and tuna. Stir to combine and top with hard boiled eggs and herb dressing.

For the Dressing

  • Combine the dressing incredients in the bowl of a small food processor. Process to combine.


1/4 cup fresh dill and 1/4 cup fresh chives can be substituted for the dried herbs in the dressing.