Sweet Potato and Mushroom Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Snack
- Method: Roasting and Sautéing
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 2 tablespoons white miso
- 2 tablespoons dijon mustard
- 1/4 cup plus 3 tablespoons canola oil
- 1/2 pound wild mushrooms, coarsely chopped
- 2 medium sweet potatoes (1 1/2 pounds), preferably japanese white, scrubbed and cut into 1 1/2-inch pieces
- kosher salt
- freshly ground pepper
- chopped chives, for garnish
Instructions
- Preheat the oven to 425°.
- Whisk miso, mustard, canola oil, and water in bowl.
- Toss mushrooms, sweet potatoes, and canola oil in bowl.
- Season with salt and pepper, then spread on sheet.
- Roast potatoes for 15 minutes.
- Turn potatoes, add mushrooms, roast for 10 minutes more.
- Ensure potatoes tender, mushrooms browned.
- Transfer to platter, drizzle with dressing.
- Garnish with chives.
- Serve warm.
Find it online: https://www.kitchenmomy.com/sweet-potato-and-mushroom-salad/