Arugula Salad with Roasted Sweet Potatoes and Mushrooms


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 Chili-Rubbed Salmon with Zucchini and Sauteed Corn
  • Baked Tortilla Strips, or store-bought tortilla chips, crumbled, for serving (optional)
  • Goat cheese, crumbled (optional)


If You Don\'t Have Leftover Sauteed Corn, Dress The Salad With A Simple Vinaigrette. Note: Spreading The Sweet Potatoes And Mushrooms In A Single Layer And Rotating The Baking Sheets Halfway Through The Cooking Time Ensures That The Vegetables Cook And

Martha Stewart Favicon Martha Stewart
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