SPINACH, SWEET POTATO, AND SHIITAKE SALAD

SPINACH, SWEET POTATO, AND SHIITAKE SALAD

Ingredients:
1 lb (500 g) sweet potatoes, peeled, halved lengthwise, and cut crosswise into ½-in (1 cm) slices
⅓ cup walnuts
1 Tbsp plus 4 tsp olive oil
2 cloves garlic, slivered
12 oz (375 g) fresh shiitake mushrooms, stems discarded and caps thickly sliced
½ tsp salt
12 cups spinach leaves
½ cup red wine vinegar
1 Tbsp dijon mustard

Directions:
1. Preheat oven to 400°F (200°C). Place sweet potatoes on lightly oiled baking sheet and bake for 15
to 20 minutes, or until tender. Toast walnuts in separate pan in oven for 5 to 7 minutes, or until crisp.
When cool enough to handle, coarsely chop nuts.
2. In large skillet, heat 1 Tbsp oil over medium heat. Add garlic and cook for 30 seconds, or until
fragrant.
3. Add half the mushrooms, sprinkle with ¼ tsp salt, and cook for 4 minutes, or until they begin to
soften. Add remaining mushrooms and ¼ tsp salt, and cook for 5 minutes, or until mushrooms are
tender.
4. Place spinach in large bowl. Add sweet potatoes and walnuts. Remove mushrooms from skillet
with slotted spoon and add to bowl.
5. In same s til warm. Pour dressing over salad and toss to combine.