Arugula Salad with Roasted Sweet Potatoes and Mushrooms

Serves 4
Adapted from Everyday Food

*1 1/2 lb. sweet potatoes, cut into 3/4" chunks
*1 lb. cremini or button mushrooms, trimmed and halved or quartered
*1 tbsp cumin
*1/8 cup olive oil
*salt and pepper
*6 oz. arugula
*goat cheese, crumbled

Preheat oven to 425. On a large baking sheet, toss together sweet potatoes, mushrooms, cumin and oil; season with salt and pepper. Roast, until vegetables are tender and browned, about 20 minutes. Serve arugula topped with sweet potatoes and mushrooms and goat cheese.