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)
Preparation
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.
