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Mushroom and Sweet Potato Balsamic Salad

Mushroom & Sweet Potato Balsamic Salad

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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Servings

6 Servings

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.
  • Joy of Kosher Late Winter Magazine
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