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

Serves: 6 Save

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

Directions

Learn how to make this recipe at Cookie and Kate

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