Arugula Salad with Roasted Sweet Potatoes and Mushrooms Recipe | Yummly
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Arugula Salad with Roasted Sweet Potatoes and Mushrooms

MARTHA STEWART
10Ingredients
60Minutes
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Arugula Salad with Roasted Sweet Potatoes and Mushrooms
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Ingredients

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