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

URL: https://cookieandkate.com/sweet-potato-arugula-wild-rice-salad-recipe/

Ingredients

The salad

  • 1 cup wild rice, rinsed
  • ½ teaspoon fine sea salt, divided
  • 1 ½ pounds sweet potatoes, peeled and sliced into 1” cubes
  • 1 ½ tablespoons extra-virgin olive oil
  • ¾ cup raw pepitas, sunflower seeds, chopped pecans or almonds
  • 5 ounces arugula
  • ½ cup crumbled feta or goat cheese
  • ½ cup thinly sliced green onion
  • ¼ cup dried cranberries

The ginger dressing

  • ½ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 2 teaspoons finely grated fresh ginger
  • ½ teaspoon fine sea salt
  • 20 twists freshly ground black pepper

Instructions

  1. Cook the wild rice in boiling water for 40 to 55 minutes until tender, then let it rest.
  2. Preheat the oven to 425°F and roast the sweet potatoes with olive oil and salt for 25 to 30 minutes until caramelized.
  3. Combine all dressing ingredients in a bowl and whisk together.
  4. In a large bowl, mix arugula, wild rice, and roasted sweet potatoes.
  5. Toast the seeds/nuts in the oven for 3 to 4 minutes until golden.
  6. Top the salad with toasted seeds/nuts, crumbled cheese, green onion, and cranberries.
  7. Drizzle dressing over the salad, toss gently, and let it rest before serving.

Nutrition Facts (estimated)

Servings
6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
15mg

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