Hearty Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing

Ingredients (16)

• 1 cup wild rice, rinsed
• 1/2 teaspoon fine sea salt, divided
• 1 1/2 pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 cup raw pepitas (green pumpkin seeds), sunflower seeds, chopped pecans or almonds, or any combination thereof
• 5 ounces arugula (about 5 packed cups)
• ½ cup crumbled feta or goat cheese (about 2 ounces)
• 1/2 cup thinly sliced green onion
• 1/4 cup dried cranberries
• 1/2 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar, to taste
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup or honey
• 2 teaspoons finely grated fresh ginger
• 1/2 teaspoon fine sea salt
• About 20 twists of freshly ground black pepper