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

Blossom Lady
Nov 06, 2022 08:20 AM
Hearty Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing

Spicy arugula offers a nutritious, green base. Fresh ginger in the salad dressing balances the sweetness of the caramelized, roasted sweet potatoes. I’ve been obsessed with wild rice in salads lately, since it offers such a great, chewy-tender texture and nutty flavor.

Crumbled feta, green onion and dried cranberries round it out to create a bold, beautiful fall and winter salad. This is a meal-in-a-bowl situation.

Ingredients:

Salad

  • 1 cup wild rice, rinsed
  • ½ teaspoon fine sea salt, divided
  • 1 ½ pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
  • 1 ½ tablespoons extra-virgin olive oil
  • ¾ 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)
  • ½ cup thinly sliced green onion
  • ¼ cup dried cranberries
Ginger dressing (this makes extra)
  • ½ 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
  • ½ teaspoon fine sea salt
  • About 20 twists of freshly ground black pepper
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