Reviews (2) Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 2 Martha Stewart Member Rating: 4 stars 03/20/2012 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! Martha Stewart Member Rating: Unrated 11/02/2011 This was fabulous! I used kale instead of arugula.
Back to Arugula Salad with Roasted Sweet Potatoes and Mushrooms All Reviews for Arugula Salad with Roasted Sweet Potatoes and Mushrooms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Arugula Salad with Roasted Sweet Potatoes and Mushrooms Credit: John Kernick Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 3 pounds sweet potatoes, scrubbed, quartered lengthwise, and cut into 3/4-inch chunks 2 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 Notes Reserved sweet potatoes and mushrooms can be used to make Quesadillas with Chicken Sausage and Roasted Vegetables. Cool completely before refrigerating in an airtight container, up to 2 days.
Gallery Arugula Salad with Roasted Sweet Potatoes and Mushrooms Credit: John Kernick
Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Gallery
Arugula Salad with Roasted Sweet Potatoes and Mushrooms Credit: John Kernick
Arugula Salad with Roasted Sweet Potatoes and Mushrooms
Credit: John Kernick
Arugula Salad with Roasted Sweet Potatoes and Mushrooms
Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 4
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 3 pounds sweet potatoes, scrubbed, quartered lengthwise, and cut into 3/4-inch chunks 2 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)
Directions
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 (see Cook’s Note below).
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. (If you don’t have leftover sauteed corn, dress the salad with a simple vinaigrette.) Serve immediately, topped with tortilla strips and crumbled goat cheese, if desired.
Cook’s Notes Reserved sweet potatoes and mushrooms can be used to make Quesadillas with Chicken Sausage and Roasted Vegetables. Cool completely before refrigerating in an airtight container, up to 2 days.
Cook’s Notes
Reserved sweet potatoes and mushrooms can be used to make Quesadillas with Chicken Sausage and Roasted Vegetables. Cool completely before refrigerating in an airtight container, up to 2 days.
Reviews (2)
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 4 stars 03/20/2012 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! Martha Stewart Member Rating: Unrated 11/02/2011 This was fabulous! I used kale instead of arugula.
Reviews (2)
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 2
Add Rating & Review
5 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 2
5 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 2
5 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 2
5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 4 stars 03/20/2012 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! Martha Stewart Member Rating: Unrated 11/02/2011 This was fabulous! I used kale instead of arugula.Martha Stewart Member
Rating: 4 stars 03/20/2012
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!
Rating: 4 stars
Rating: Unrated 11/02/2011
This was fabulous! I used kale instead of arugula.
Rating: Unrated
All Reviews for Arugula Salad with Roasted Sweet Potatoes and Mushrooms
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Arugula Salad with Roasted Sweet Potatoes and Mushrooms
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
