Mushroom & Sweet Potato Balsamic Salad

The combination of roasted sweet potatoes, mushrooms, and sweet and tangy balsamic is incredible. Serving the salad on a roasted portabella mushroom makes for an elegant, healthy, and delicious presentation. This is a great salad to make as a starter to a sit-down meal. You can plate this salad and allow it to sit at room temperature for about an hour. 

Mushroom & Sweet Potato Balsamic Salad

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

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Servings

6 Servings

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Ingredients

• 6 portabella mushroom caps
• 3 medium sweet potatoes cubed
• 4 cups spring mix
• ½ cup toasted almonds
• ½ cup feta cheese optional
• ⅓ cup balsamic vinegar
• ⅓ cup olive oil
• ⅛ cup honey
• ½ teaspoon ground black pepper
• 1 tablespoon Dijon mustard or 1 teaspoon mustard powder
• 2 cloves garlic minced

Instructions

• Preheat oven to 475°F.
• Place portabella caps on baking sheet. Drizzle with a bit of oil and roast for fifteen minutes. 
• Place sweet potatoes on baking tray, drizzle with a bit of oil, and roast for twenty-five minutes. 
• Combine dressing ingredients: balsamic vinegar, olive oil, honey, black pepper, Dijon mustard, and garlic. 
• Combine greens with sweet potatoes and balsamic dressing. 
• Place mixture on portabella caps.
• Top with toasted nuts and feta cheese (optional for dairy meal). Other options: slice mushrooms and mix into a bowl with all ingredients for a family-style presentation.
• Recipe published in JOY of KOSHER with Jamie Geller magazine, Late Winter 2014. Subscribe Now.
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