Arugula Salad with Roasted Sweet Potatoes and Mushrooms
If you don't have leftover sauteed corn, dress the salad with a simple vinaigrette.
Everyday Food, October 2005
- Prep Time 25 minutes
- Total Time 1 hour
- Serves 4
- 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 <u>Chili-Rubbed Salmon with Zucchini and Sauteed Corn</u>
- Baked Tortilla Strips (http://www.marthastewart.com/261842/baked-tortilla-strips), or store-bought tortilla chips, crumbled, for serving (optional)
- Goat cheese, crumbled (optional)
- 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.
- 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.
Reserved sweet potatoes and mushrooms can be used to make Quesadillas with Chicken Sausage and Roasted Vegetables.
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