Hearty Sugary Food Potato, Arugula & Wild Rice Salad with Ginger Dressing

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This sensational salad happened by mishap. In a state of impending wall mount, I threw up the leftovers scavenged from my refrigerator: fresh arugula, prepared wild rice, baked sweet potato french fries (why not?), and ginger dressing.

salad ingredients

I topped it with the remaining toasted nuts and seeds being in a bowl by the sink, and in some way summoned the energy to include some collapsed feta.

That salad truly made a hit, so I wrote down some notes about it and here we are.

cooked wild rice and toasted nuts

Why This Salad Functions

Spicy arugula uses a healthy, green base. Fresh ginger in the salad dressing balances the sweet taste of the caramelized, roasted sweet potatoes. I have actually been consumed with wild rice in salads recently, given that it uses such an excellent, chewy-tender texture and nutty taste.

Collapsed feta, green onion and dried cranberries round it out to develop a vibrant, lovely fall and winter season salad. This is a meal-in-a-bowl circumstance.

roasted sweet potatoes

Salad Notes

This is a seriously big salad that makes fantastic leftovers. Make sure to keep the salad and dressing independently if you mean to have leftovers that last for a number of days. You can toss everything together simultaneously, however the arugula wilts relatively rapidly not a bad impact if you’re consuming everything within a day or two.

You might likewise quickly halve this dish, if you do not wish to make a huge quantity simultaneously. In any case, you’ll wind up with some remaining dressing that you can utilize to improvise your own salads. Let me understand how those end up!

If you have an Instantaneous Pot, (affiliate link) have a look at the dish notes for a sure-fire and quicker method to prepare the wild rice.

sweet potato, wild rice and arugula salad recipe

Modification It Up

This dish is flexible. Here are a couple of methods to alter it to match your requirements:

  • For additional protein, include prepared chickpeas.
  • Butternut squash would work well in location of the sweet potato. Or, you might conserve time and streamline the dish by switching raw diced apples for the sweet potato.
  • Any prepared entire grain (about 3 cups) will operate in location of the wild rice; farro or wheat berries would be truly great.
  • Sub your preferred green for the arugula (rubbed sliced kale or infant kale, spinach, spring greens, and so on).

sweet potato, arugula, wild rice salad-1

Please let me understand how this salad ends up for you in the remarks! It’s not the quickest salad to make, however it keeps so well that it’s certainly worth the effort.

Yearning for more hearty salads that keep well? Here are a few of my favorites:

  • Hearty Roasted Butternut Squash & Apple Salad
  • Arugula and Wild Rice Salad with Zippy Lemon Dressing
  • Southwestern Kale Power Salad with Sugary Food Potato, Quinoa & Avocado Sauce
  • Greek Lentil Salad

View all salad dishes here.

sweet potato, wild rice and arugula salad recipe

Site Updates

Thank you a lot to everybody who submitted our 2019 reader study. With over 5,000 reactions (holy moly!), I’m still going through and bearing in mind on your responses.

Thank you for your kind motivation and tips. I have actually currently carried out a few of the most regular demands. You’ll now discover a “dive to dish” button at the top of every dish post, in case you remain in a rush or dealing with your grocery list.

I’m likewise examining much better search services, and I have actually repaired a concern with the mobile variation of the menu so you now have simpler access to all of the dish filters.

I’m thoroughly considering your reactions. Because I’m both the site designer and dish designer, dealing with one side requires time from the other. I enjoy extending my brain in both instructions, however, and keeping the Cookie and Kate group little. I ‘d rather grow gradually than stress out, due to the fact that this is my outright dream task.

These things require time. I likewise require time to sleep, and Cookie wishes to go on more strolls. Perhaps I’ll make another cookbook. I’m certainly going on more trips and hope you do, too.

Cheers to much more fresh and wholesome dishes this year. Thank you for being here.

sweet potato, arugula, wild rice salad recipe-1

Hearty Sugary Food Potato, Arugula & Wild Rice Salad with Ginger Dressing

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 50 minutes
  • Overall Time: 1 hour 10 minutes
  • Yield: 6 salads 1 x
  • Classification: Salad
  • Technique: Stovetop and roasted
  • Food: American

5 from 123 evaluations

This tasty salad dish includes roasted sweet potato, wild rice and arugula. It’s fresh, filling and healthy! Enjoy this salad all week long. This dish yields a great deal of salad (6 generous portions) and is quickly cut in half.

Active Ingredients


  • 1 cup wild rice, rinsed
  • 1/2 teaspoon great sea salt, divided
  • 1 1/2 pounds sweet potatoes (2 medium or 3 little), peeled and sliced into 1″ cubes.
  • 1 1/2 tablespoons extra-virgin olive oil.
  • 3/4 cup raw pepitas (green pumpkin seeds), sunflower seeds, sliced pecans or almonds, or any mix thereof.
  • 5 ounces arugula (about 5 jam-packed cups).
  • 1/2 cup collapsed feta or goat cheese (about 2 ounces).
  • 1/2 cup very finely sliced green onion.
  • 1/4 cup dried cranberries

Ginger dressing (this makes additional).

  • 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 carefully grated fresh ginger.
  • 1/2 teaspoon great sea salt.
  • About 20 twists of newly ground black pepper.


  1. To prepare the wild rice: Bring a big pot of water to boil (or see Instantaneous Pot alternative offered in notes). Include the rinsed rice and continue boiling, decreasing heat as required to avoid overflow, for 40 minutes to 55 minutes, up until the rice is happily tender however still uses a light resistance to the bite. Eliminate from heat, drain pipes the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then get rid of the cover, stir in 1/4 teaspoon of the salt, and reserved.
  2. On the other hand, to roast the sweet potatoes: Pre-heat the oven to 425 degrees Fahrenheit. Line a big, rimmed baking sheet with parchment paper for simple clean-up. Location the cubed sweet potato on the pan, drizzle with the olive oil and spray with 1/4 teaspoon of the salt. Toss up until the sweet potatoes are gently and equally covered in oil. Organize the sweet potatoes in a single layer and roast for 25 to thirty minutes, tossing midway, up until they are caramelized on the edges and tender when pierced through with a fork. Leave the oven on and let the sweet potatoes cool for a couple of minutes.
  3. To make the dressing, just integrate all of the active ingredients in a little bowl and blend up until completely integrated. Reserve.
  4. Integrate the arugula, wild rice and roasted sweet potatoes (keep the parchment paper) in a big serving bowl or plate.
  5. Spread the seeds and/or sliced nuts on your parchment-covered flat pan. Bake for 3 to 4 minutes, up until gently golden and aromatic (make sure to set a timer; we’re toasting at high heat here).
  6. Spread the toasted seeds/nuts over the salad. Leading with the collapsed feta, green onion and dried cranberries.
  7. If you’re serving the salad instantly, proceed and drizzle the majority of the dressing on top (you most likely will not utilize everything). Carefully toss to integrate, and let the salad rest for a couple of minutes so the rice has time to take in a few of the dressing. Serve.
  8. If you’re preparing to have leftovers, divide the salad into parts and keep the dressing independently. The salad and dressing will keep well, each covered in the fridge, for as much as 5 days. Remaining dressing is fantastic to keep on hand for future salads!


Make it dairy free/vegan: Leave out the feta. For a vegan salad, make sure to utilize maple syrup rather of honey.

Make it nut complimentary: Usage pepitas and/or sunflower seeds in location of the nuts.

Instantaneous pot alternative: Include the wild rice and 1 1/4 cups water to the Instantaneous Pot. Protect the cover and move the steam release valve to Sealing. Select the Manual/Pressure Cook alternative and cook on high pressure for 22 minutes. When the cooking cycle is total, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to launch any staying pressure. When the drifting valve drops, get rid of the cover and offer the rice a stir. Let the rice cool for a minimum of 10 minutes prior to tossing with the staying active ingredients.

▸ Nutrition Info

The info revealed is a price quote offered by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

Check Out Complete Post https://cookieandkate.com/sweet-potato-arugula-wild-rice-salad-recipe/ .

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