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

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Ingredients

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
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

1 hearty salad (assuming not quite all of dressing is used) per serving

As published by Cookie and Kate.

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