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

January 28, 2019

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

CLICK TO MAKE

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