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Arugula Salad with Roasted Sweet Potatoes and Mushrooms

If you don't have leftover sauteed corn, dress the salad with a simple vinaigrette.

  • prep: 25 mins
    total time: 1 hour
  • servings: 4

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Ingredients

  • 3 pounds sweet potatoes, scrubbed, quartered lengthwise, and cut into 3/4-inch chunks
  • 3/4 pounds medium cremini or white button mushrooms, stems trimmed, caps halved (or quartered, if large)
  • 1 tablespoon ground cumin
  • 1/4 cup olive oil
  • Coarse salt and ground pepper
  • 2 to 3 bunches arugula (about 12 ounces), stems trimmed
  • 2 1/2 cups leftover sauteed corn from Chili-Rubbed Salmon with Zucchini and Sauteed Corn
  • Baked Tortilla Strips, or store-bought tortilla chips, crumbled, for serving (optional)
  • Goat cheese, crumbled (optional)

Cook's Note

Reserved sweet potatoes and mushrooms can be used to make Quesadillas with Chicken Sausage and Roasted Vegetables.

Directions

  1. Step 1

    Preheat oven to 425 degrees. On 2 large, rimmed baking sheets, toss together sweet potatoes, mushrooms, cumin, and oil; season generously with salt and pepper. Roast, rotating sheets halfway through, until vegetables are tender, browned, and dry, about 40 minutes. Reserve 4 cups sweet potatoes and mushrooms for next day.

  2. Step 2

    In a large bowl, combine arugula with the sauteed corn and 6 cups of the roasted sweet potatoes and mushrooms; toss until arugula wilts slightly. Serve immediately, topped with tortilla strips and crumbled goat cheese, if desired.

Source
Everyday Food, October 2005

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Reviews (2)

  • 20 Mar, 2012

    This was a delicious recipe. I used half arugula and half spinach. I omitted the tortilla strips and used a good bit of goat cheese. We loved it and will definitely make it again!

  • 2 Nov, 2011

    This was fabulous! I used kale instead of arugula.