4 servings

How to Make It

Step 1

Combine the first 7 ingredients in a 13 x 9-inch baking dish coated with cooking spray; toss well. Arrange garlic cloves on top of sweet potato mixture, and bake at 400° for 30 minutes. Remove garlic; thinly slice, and set aside. Set sweet potato mixture aside.

Step 2

Brush 2 teaspoons olive oil over onion slices and mushroom caps. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over mushrooms. Place onion and mushrooms on a baking sheet; broil 4 minutes on each side or until tender. Slice mushroom caps into thin strips; set mushrooms and onion slices aside.

Step 3

Place a medium nonstick skillet over medium-high heat until hot. Add 1 tortilla, and cook 15 seconds on each side. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining tortillas.

Step 4

Spread 1 1/2 teaspoons miso over each tortilla. Divide the garlic, mushrooms, tomato, arugula, and fontina cheese evenly among tortillas, and roll up. Cut each rolled tortilla in half crosswise.

Step 5

Combine salad greens and watercress; toss well. Arrange 1 1/2 cups salad mixture on each of 4 plates. Combine vinegar and 1 tablespoon oil; stir well. Drizzle vinegar mixture over salads; top each salad with 2 rolled tortilla halves, 3/4 cup sweet potato mixture, and 2 onion slices.

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