Hearty Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with roasted sweet potato, wild rice, and arugula dressed with ginger vinaigrette and topped with goat cheese and cranberries. Filling and nutritious enough for a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup wild rice, rinsed
- 1/2 teaspoon fine sea salt, divided
- 1 1/2 pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 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)
- 1/2 cup thinly sliced green onion
- 1/4 cup dried cranberries
- 1/2 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
- 1/2 teaspoon fine sea salt
- About 20 twists of freshly ground black pepper
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 675mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 954mg
- Calcium
- 195mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 675MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.