Spinach, Sweet Potato, and Shiitake Salad

[quicklook-recipe prep_time=”10 min” cook_time=”30 min” serves=”4″ details=”” ] To save time, instead of baking the sliced sweet potatoes in the

[quicklook-recipe prep_time=”10 min” cook_time=”30 min” serves=”4″ details=”” ]

Spinach, Sweet Potato, and Shiitake Salad Recipe
Spinach salad topped with sauteed shiitake mushrooms roasted sweet potatoes and toasted walnuts.

To save time, instead of baking the sliced sweet potatoes in the oven, microwave whole, unpeeled potatoes and then peel and slice them after cooking.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 pound sweet potatoes, peeled, halved lengthwise, and cut crosswise into 1/3-inch slices
  • 1/3 cup walnuts, shelled
  • 2 cloves garlic, minced
  • 12 ounces fresh shiitake mushrooms, stems discarded and caps thickly sliced

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon salt
  • 12 cups spinach leaves
  • 4 teaspoons olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”About 40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet coated with nonstick cooking spray, and bake until tender, about 15-20 minutes. Remove the potatoes from the oven and cool. Toast the walnuts in a separate pan in the oven until crisp, about 5-7 minutes. Coarsely chop the nuts when they are cool enough to handle.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Heat a large nonstick skillet coated with cooking spray over medium heat. Add the garlic and cook until fragrant, about 30 seconds. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Add half the mushrooms, sprinkle them with the salt, and cook until they begin to soften, about 4 minutes. Add the remaining mushrooms and cook until all the mushrooms are tender, about 5 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Place the spinach in a large bowl. Add the sweet potatoes and walnuts. Remove the mushrooms from the skillet with a slotted spoon and add to the bowl with the spinach. [/step-item]

[step-item number=”5″ image_url=”” title=”” ] Add the oil, vinegar, and mustard to the skillet, and whisk over high heat until warm. Pour the dressing over the salad and toss to combine.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”256″ calories_fat=”” fat=”11g” sat_fat=”1g” choles=”0mg” sodium=”320mg” carbs=”37g” sugars=”” protein=”7g” fiber=”7g”]

[/nutrition-info]

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Originally Published in Reader's Digest