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Hearty Sweet and Sour Salad

hearty sweet sour salad
  • (1 lb.) sweet potatoes, peeled, halved lengthwise, and cut crosswise into 1/3 in. slices
  • (1/3 cup) walnuts, shelled
  • (2 cloves) garlic, minced
  • (12 oz.) fresh shiitake mushrooms, de-stemmed and caps thickly sliced
  • (1/4 tsp.) salt
  • (12 cups) spinach leaves
  • (4 tsp.) olive oil
  • (1/2 cup) red wine vinegar
  • (1 Tbsp.) Dijon mustard

Hearty Sweet and Sour Salad

Sliced sweet potatoes and savory mushrooms tossed with spinach and a tangy vinegar and mustard dressing.

Preparation Time
About 10 minutes
Cook Time
About 30 minutes


  1. 1Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray.
  2. 2Arrange sweet potatoes into a single layer on one baking sheet and walnuts on other pan. Bake potatoes 15-20 minutes or until tender and walnuts 5-7 minutes or until toasted. Set both aside to cool.

  3. 3Spray a large nonstick skillet with cooking spray and place over medium heat. Add garlic, cook 30 seconds. Add half the mushrooms and salt, cook about 4 minutes. Add remaining mushrooms, cook 5 minutes.

  4. 4In a large bowl, combine spinach, sweet potatoes, walnuts and mushrooms (without grease).
  5. 5Place skillet back on high heat, whisk together oil, vinegar and mustard over heat until combined and warm. Pour over salad, toss and serve.

Nutritional Information

Serving Size: 1/4 of salad

Amount Per Serving:
  • Calories 256
  • Total Fat 11 g
  • Total Carbohydrate 37 g
  • Protein 7 g
  • Cholesterol 0 mg
  • Sodium 320 mg
  • Fiber 7 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Green Salads with No Meat

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.