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Ingredients

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)

Description

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