Arugula Salad With Roasted Sweet Potatoes and Mushrooms

• 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 (about 12 ounces) arugula, stems trimmed
• 2 1/2 cups leftover 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.

1. 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 for next day.

2. 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. Serve immediately, topped with tortilla strips and crumbled goat cheese, if desired.

Serves 4

from Everyday Food