That salad truly hit the spot, so I jotted down some notes about it and right right here we are.
Why This Salad Works
Spicy arugula provides a nutritious, inexperienced base. Fresh ginger inside the salad dressing balances the sweetness of the caramelized candy potatoes. I’ve been obsessed with wild rice in salads lately, given that it provides such a great, chewy-tender texture and nutty flavor.
Crumbled feta, inexperienced onion and dried cranberries spherical it out to create a bold, lovely fall and winter salad. This is a meal-in-a-bowl situation.
Salad Notes
This is a heavily big salad that makes huge leftovers. Be certain to shop the salad and dressing separately in case you plan to have leftovers that final for a number of days. You can toss all of it collectively at once, however the arugula wilts quite quickly—not a nasty impact if you’re consuming all of it inside a day or so.
You might also simply halve this recipe, in case you don’t desire to make a big quantity at once. Either way, you’ll cease up with some leftover dressing that you'll be able to use to improvise your personal salads. Let me understand how these turn out!
If you've got an Instant Pot, (affiliate link) test out the recipe notes for a foolproof and quicker strategy to prepare dinner the wild rice.
Change It Up
This recipe is versatile. Here are a couple of methods to swap it to go nicely with your needs:
For more protein, upload cooked chickpeas.
Butternut squash would work nicely in area of the candy potato. Or, you might save time and simplify the recipe through swapping uncooked diced apples for the candy potato.
Any cooked entire grain (about 3 cups) will work in area of the wild rice; farro or wheat berries can be truly nice.
Sub your favourite inexperienced for the arugula (massaged chopped kale or child kale, spinach, spring greens, etc.).
Hearty Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing
This delicious salad recipe gains roasted candy potato, wild rice and arugula. It’s fresh, filling and nutritious! Enjoy this salad all week long. This recipe yields much of salad (6 beneficiant servings) and is truly halved.
INGREDIENTS:
Salad
1 cup wild rice, rinsed
½ teaspoon advantageous sea salt, divided
1 ½ kilos candy potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
1 ½ tablespoons extra-virgin olive oil
¾ cup uncooked pepitas (green pumpkin seeds), sunflower seeds, chopped pecans or almonds, or any mixture thereof
5 ounces arugula (about 5 packed cups)
½ cup crumbled feta or goat cheese (about 2 ounces)
½ cup thinly sliced inexperienced 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 recent ginger
½ teaspoon advantageous sea salt
About 20 twists of freshly floor black pepper
INSTRUCTIONS:
To prepare dinner the wild rice: Bring a enormous pot of water to boil (or see Instant Pot choice supplied in notes). Add the rinsed rice and proceed boiling, chopping warmth as imperative to stay away from overflow, for 40 minutes to 55 minutes, till the rice is pleasantly gentle but nonetheless provides a pale resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and permit the rice relaxation for 10 minutes, then take away the lid, stir in ¼ teaspoon of the salt, and set aside.
Meanwhile, to roast the candy potatoes: Preheat the oven to 425 ranges Fahrenheit. Line a large, rimmed baking sheet with parchment paper for simple cleanup. Place the cubed candy potato at the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss till the candy potatoes are calmly and evenly coated in oil. Arrange the candy potatoes in one layer and roast for 25 to 30 minutes, tossing halfway, till they're caramelized at the rims and gentle while pierced by way of with a fork. Leave the oven on and permit the candy potatoes cool for a number of minutes.
To make the dressing, merely combine all the meals in a small bowl and whisk till adequately combined. Set aside.
Combine the arugula, wild rice and roasted candy potatoes (keep the parchment paper) in a enormous serving bowl or platter. Spread the seeds and/or chopped nuts in your parchment-covered baking sheet. Bake for three to four minutes, till calmly golden and aromatic (be certain to set a timer; we’re toasting at excessive warmth here).
Spread the toasted seeds/nuts over the salad. Top with the crumbled feta, inexperienced onion and dried cranberries.
If you’re serving the salad immediately, cross forward and drizzle most of the dressing on ideal (you possibly won’t use it all). Toss to combine, permit the salad relaxation for a number of minutes so the rice has time to take up a few of the dressing, and serve.
If you’re planning to have leftovers, divide the salad into pieces and drizzle dressing on every salad as needed. The salad and dressing will hold well, saved separately within the refrigerator, for as much as 5 days. Leftover dressing is vast to hold handy for destiny salads!