- 1 pound sweet potatoes, peeled, halved lengthwise, and cut crosswise into 1/3-inch slices
- 1/3 cup shelled walnuts
- 2 cloves garlic, minced
- 12 ounces fresh shiitake mushrooms, stems discarded and caps thickly sliced
- 1/4 teaspoon salt
- 12 cups spinach leaves
- 4 teaspoons olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon Dijon mustard
- Preheat the oven to 400 degrees F. Place the sweet potatoes on a baking sheet coated with nonstick cooking spray, and bake until tender, about 15 to 20 minutes. Remove the potatoes from the oven and cool. Toast the walnuts in a separate pan in the oven until crisp, about 5 to 7 minutes. Coarsely chop the nuts when they are cool enough to handle.
- Heat a large nonstick skillet coated with cooking spray over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add half the mushrooms, sprinkle them with the salt, and cook until they begin to soften, about 4 minutes. Add the remaining mushrooms and cook until all the mushrooms are tender, about 5 minutes.
- Place the spinach in a large bowl. Add the sweet potatoes and walnuts. Remove the mushrooms from the skillet with a slotted spoon and add to the bowl with the spinach.
- Add the oil, vinegar, and mustard to the skillet, and whisk over high heat until warm. Pour the dressing over the salad and toss to combine.