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

Wild Rice:

1. Bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite.

2. Remove from heat, drain the rice and return the rice to the pot. Cover and let the rice rest for 10 minutes, then remove the lid, stir in salt, and set aside.

Sweet Potatoes:

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with salt.

2. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced through with a fork.

3. Leave the oven on and let the sweet potatoes cool for a few minutes.

Dressing:

1. Combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside.

Assemble:

1. Combine the arugula, wild rice and roasted sweet potatoes (keep the parchment paper) in a large serving bowl or platter.

2. Spread the seeds and/or chopped nuts on the parchment-covered baking sheet. Bake for 3 to 4 minutes, until lightly golden and fragrant.

3. Spread the toasted seeds/nuts over the salad. Top with the crumbled feta, green onion and dried cranberries.

4. If serving the salad immediately, drizzle most of the dressing on top. Gently toss to combine, and let the salad rest for a few minutes so the rice has time to absorb some of the dressing. Serve.

5. If planning to have leftovers, divide the salad into portions and store the dressing separately. The salad and dressing will keep well, each covered in the refrigerator, for up to 5 days.