Miriam Pascal’s new cookbook, Real Life Kosher Cooking, published by Artscroll and 20% off right now, is just what the (Jewish) doctor ordered for the winter months, what with the High Holidays and Chanuka a now distant memory. We are no longer under pressure to produce fabulous, labor-intensive meals, except for Shabbos, of course. And let’s face it—we’re all a little burnt out. Pascal gives us easy options that please our picky, jaded, post-holiday palates, such as this Sweet Potato and Mushroom Spinach Salad, for which all of the components can be set up in advance, to be tossed together just before serving.
Sweet Potato and Mushroom Spinach Salad
Sweet Potatoes and Mushrooms:
- 2 medium sweet potatoes, peeled and cut into small cubes
- 12 ounces white mushrooms, cubed
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Dressing:
- ½ cup mayonnaise
- 1 Tablespoon olive oil
- 1 ½ Tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 Tablespoons honey or maple syrup
Salad:
- 5 ounces baby spinach OR arugula
- ½ cup dried cranberries
Instructions:
- Prepare the vegetables: Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, salt, and pepper on prepared baking sheet, coating evenly. Roast for 50 minutes, stirring halfway through, until sweet potatoes are soft and starting to brown. Set aside.
- Prepare the dressing: Combine all dressing ingredients in a small bowl, whisk to combine. Set aside.
- Assemble the salad: Combine spinach, cranberries, sweet potatoes, and mushrooms in a large bowl. Just before serving, add dressing; toss until salad is evenly coated.