Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing

September 30, 2019  |  Salads

INGREDIENTS

Salad

  • 1 cup wild rice, or quinoa
  • 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 pumpkin/sunflower seeds, chopped pecans/walnuts/almonds, etc.
  • 5 cups arugula
  • ½ cup feta or goat cheese
  • ½ cup thinly sliced green onion
  • ¼ cup dried cranberries

Ginger dressing (this makes extra)

  • ½ cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp maple syrup or honey
  • 2 tsp ginger
  • Salt/pepper

INSTRUCTIONS

  1. Cook rice/quinoa separately
  2. Roast seeds/nuts
  3. Cut potatoes in small cubes, drizzle in olive oil, cook at 425F for about 30 minutes, flipping every 10 minutes.
  4. Combine dressing ingredients
  5. Add rice/quinoa at bottom of bowl, slightly warm. Add arugula, then sweet potatoes, nuts, and dressing.