Past Recipes
Smoky Wedge Salad

Smoky Wedge Salad with Roasted Mushrooms, Sweet Potatoes, and Creamy Dijon

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Recipe Details


Chef Giuseppe gives the classic steakhouse wedge salad an all-veggie spin. Barbecue-spiced mushrooms and sweet potatoes add meaty, savory notes. He also sears the heads of lettuce for a hint of smoky char. This knife-and-fork salad is refreshing and satisfying—exactly what you need to combat those mid-winter blues.


  • < 600 Calories
  • Vegetarian
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 410
  • Protein 7g
  • Total Carb 36g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • shallot
  • sweet potato
    sweet potato
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • heads little gem lettuces
    heads little gem lettuces
  • lemon
  • hickory barbecue seasoning
    1 tablespoon
    hickory barbecue seasoning
  • sliced almonds
    1 tablespoon
    sliced almonds
  • sour cream
    1 packet
    sour cream
  • Dijon mustard
    1 packet
    Dijon mustard

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Wipe mushrooms clean with a damp paper towel and thinly slice. Peel shallot and thinly slice into rings. Rinse remaining produce. Cut sweet potato into ½-inch cubes. Halve grape tomatoes. Halve little gem lengthwise through stems and rinse thorougly. Halve lemon. In a small bowl, combine shallot, juice of 1 lemon, and ¼ teaspoon salt. Set aside to marinate until Step 5.

  2. Roast sweet potato and mushrooms

    Roast sweet potato and mushrooms

    Line a baking sheet with foil. To 1 half of prepared sheet, add sweet potato and toss with half of barbecue seasoning and 2 teaspoons olive oil. On other half of sheet, toss mushrooms with remaining barbecue seasoning and 2 teaspoons olive oil. Arrange in a single layer and roast until mushrooms are crisp and sweet potato is golden and tender, 15-18 minutes.

  3. Toast almonds

    Toast almonds

    While vegetables roast, heat 1 teaspoon olive oil in a large pan over medium-high heat. When oil is shimmering, add almonds and toast, stirring, until light golden, 3-4 minutes. Season with ⅛ teaspoon salt and pepper as desired. Transfer almonds to a plate. Wipe pan clean for the next step.

  4. Sear little gem

    Sear little gem

    Pat little gem very dry with paper towel (this will help them sear evenly). Return pan from almonds to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add little gem, cut-side down. Sear, working in batches as needed, until lightly charred, 3-4 minutes. Transfer to serving plates, cut-side up.

  5. Make creamy Dijon

    Make creamy Dijon

    Push toasted almonds to 1 half of plate. Using a slotted spoon, transfer marinated shallot to other half of plate, leaving behind lemon juice in bowl. To bowl with lemon juice, add sour cream, Dijon, and 2 tablespoons olive oil and whisk to combine. Season with ⅛ teaspoon salt and pepper as desired.

  6. Plate smoky wedge salad

    Plate smoky wedge salad

    Top little gem on serving plates with roasted sweet potato and mushrooms and grape tomatoes. Drizzle all over with creamy Dijon dressing. Garnish with marinated shallot and toasted almonds. Dig in!

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