Fluffy Banana Spice Waffles: Warm, Cozy & Perfectly Crisp!

Fluffy, spiced, and crisp with every bite—made extra delicious with a lush banana mash in the batter!

Fluffy Banana Spice Waffles

There’s something undeniably comforting about a plate of Fluffy Banana Spice Waffles.  These waffles aren’t just your average breakfast treat—they’re infused with a lush banana mash, which adds natural sweetness, moisture, and an irresistibly tender texture. Unlike traditional waffles, where bananas are often just a topping, this recipe incorporates them directly into the batter, creating a rich, subtly sweet flavor with hints of cinnamon and nutmeg. The result? A waffle that’s golden and crisp on the outside, yet soft and fluffy on the inside—pure breakfast bliss!

These waffles are perfect for any occasion. Whip up a batch on lazy weekend mornings, serve them as a special holiday brunch treat, or even make them for a cozy breakfast-for-dinner night. They’re also a great way to use up overripe bananas—turning them into something warm, spiced, and absolutely delicious. Whether you’re feeding a crowd or just treating yourself, these waffles will make any morning feel a little more special.

What makes this recipe even better is how simple it is to make. You likely already have everything you need in your pantry—flour, baking powder, sugar, cinnamon, nutmeg, eggs, milk, and vanilla—plus a couple of ripe bananas. There’s no need for fancy ingredients or complicated steps. Just mash the bananas, mix the batter, and let your waffle iron do the work. In no time, your kitchen will be filled with the warm, inviting aroma of spiced banana goodness, and you’ll have a stack of perfectly crisp, golden waffles ready to be drizzled with maple syrup.

These Fluffy Banana Spice Waffles are more than just breakfast—they’re a warm, cozy experience that brings comfort and joy to any table. So grab those bananas, fire up the waffle iron, and get ready for a deliciously easy homemade treat that will have everyone coming back for more!

Enjoy!

What Ingredients do I need?

Produce:

• Bananas

Dairy:

• Eggs
• Milk

Pantry Staples:

• All-purpose flour
• Baking powder
• Sugar
• Ground cinnamon
• Ground nutmeg
• Vanilla extract

Substitutions and Variations

Substitutions

• Milk:  Almond milk, oat milk, or coconut milk – Any non-dairy milk will work just as well as regular milk.  Greek yogurt or buttermilk – Can be used for a tangier flavor and a slightly thicker batter.
• Sugar:  Coconut sugar – For a more natural, slightly caramelized sweetness.
• Flour:  Whole wheat flour – For a heartier, more nutritious waffle.

Variations

• Chocolate Chip Banana Waffles  Stir in some mini chocolate chips to the batter for a rich, sweet twist on your banana waffles. The chocolate pairs perfectly with the warm spices!

• Berry Banana Waffles  Add fresh or frozen berries like blueberries, strawberries, or raspberries into the batter for a fruity burst of flavor. You can also top with more berries for a fresh finish.

• Coconut Banana Waffles  Mix in some shredded coconut to the batter for a tropical vibe. You could even sprinkle some toasted coconut on top for added texture.

• Nutella Stuffed Banana Waffles  Spread a thin layer of Nutella on the batter before closing the waffle iron, then cook as usual. The Nutella will melt into a gooey, indulgent filling.

Kitchen Tips and Notes

• Use Overripe Bananas:  The riper the bananas, the better! Overripe bananas are naturally sweeter and more flavorful, making them perfect for these waffles. They’ll also mash more easily, which is key for smooth batter.

• Don't Overmix the Batter:  When combining the wet and dry ingredients, mix until just combined. A few lumps are perfectly fine. Overmixing can result in dense waffles, so be gentle!

• Let the Batter Rest:  Allow the batter to rest for about 5-10 minutes before cooking. This gives the baking powder time to activate, resulting in fluffier waffles.

• Preheat Your Waffle Iron:  Make sure your waffle iron is fully preheated before adding the batter. This helps the waffles cook evenly and become crispy on the outside while staying fluffy inside.

• Lightly Grease the Waffle Iron:  Even if your waffle iron is non-stick, a light spray of cooking oil or a brush of melted butter helps to prevent sticking and gives the waffles a golden, crispy exterior.

• Don't Open the Waffle Iron Too Soon:  Wait until the waffles are fully cooked before opening the waffle iron. If you open it too soon, the waffles might tear or stick. Most waffle irons will indicate when they’re done.

• Make Extra for Freezing:  These waffles freeze really well! After cooking, let them cool completely and place them in a single layer on a baking sheet. Once frozen, transfer them to a ziplock bag for up to 2 months. To reheat, simply pop them in the toaster for a quick, crispy breakfast.

     Equipment you may need    

• Waffle Iron - The star of the show! A good waffle iron is essential to get that crispy golden outside and fluffy inside. Try this Waffle Iron for a larger family size.

• Mixing Bowls - You’ll need one large bowl to mix the wet ingredients (bananas, eggs, milk, vanilla) and another for the dry ingredients (flour, baking powder, spices, etc.).

• Whisk - A whisk will help you mix the wet and dry ingredients smoothly. It’s especially useful for breaking up any lumps in the flour.

• Measuring Cups and Spoons - For precise measurements of all your ingredients—especially important when working with dry ingredients like flour, sugar, and spices.

• Spatula or Wooden Spoon - For gently folding the wet and dry ingredients together, without overmixing the batter.

• Non-Stick Cooking Spray  - To lightly grease the waffle iron before cooking the waffles. This ensures they don't stick and helps with crisping.

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Fluffy Banana Spice Waffles: Warm, Cozy & Perfectly Crisp!

8 waffles

2¼ cups (270 g) all purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
1 cup mashed bananas about 2 large bananas
2 large eggs, room temperature
1¾ cup (420 ml) milk, room temperature
1 teaspoon vanilla extract

In a large bowl, mash the bananas until smooth. Add the eggs whisking until smooth.  Add the milk and vanilla stirring until combined. Add in the flour, sugar, cinnamon, nutmeg, baking powder, and salt.  Stir until combined.  A few lumps are okay.  

Rest the batter at room temperature while preheating the waffle iron.  Once heated lightly oil the waffle iron using a non stick cooking spray.

Using a measuring cup, pour the banana batter onto the preheated waffle iron. Cook according to your waffle iron's instructions.  The waffles should be browned and crisp on the outside.  

Remove the cooked waffle and transfer to a baking sheet or serving plate.  Repeat until all the waffles are made.

Top the waffles with banana slices and a drizzle of maple syrup.

Sizzling Sheet Pan Chicken Fajita Quesadillas

Easy, Crispy, and Full of Zing – Sizzling Sheet Pan Chicken Fajita Quesadillas Await!

 

Sizzling Sheet Pan Chicken Fajita Quesadillas

I have a great ideas for Game Day if you're craving bold Tex-Mex flavors without the hassle of multiple pans, these Sizzling Sheet Pan Chicken Fajita Quesadillas are the ultimate game-changer. Packed with tender, seasoned chicken, sautéed peppers and onions, melty Monterey Jack cheese, and black beans, every bite is a perfect balance of smoky, cheesy, and zesty goodness. The best part? They’re baked to crispy perfection on a single sheet pan—no flipping or fussing required! Whether you’re cooking for a hungry crowd or just want a quick and satisfying dinner, this easy recipe delivers restaurant-quality quesadillas with minimal effort.

These quesadillas are the perfect dish for game day, family dinners, or casual get-togethers. Serve them up with a side of guacamole, salsa, and sour cream for a DIY dipping experience that will have everyone reaching for more. They’re also a fantastic option for meal prepping—just reheat and enjoy a crispy, cheesy bite anytime. Whether you’re hosting a party, looking for a quick weeknight meal, or just need a satisfying snack, these sheet pan quesadillas are a must-try!

Enjoy!

What Ingredients do I need?

Produce:

• red onion
• red bell pepper
• bunch fresh cilantro
• limes

Protein & Dairy:

• shredded chicken breast (or rotisserie chicken)
• Monterey Jack cheese
• butter

Pantry Staples:

• 14 oz can black beans 
• 8 soft taco-size flour tortillas
• Olive oil

Spices & Seasonings:

• Chili powder
• Ground cumin
• Kosher salt
• Black pepper

Optional Toppings:

• Sour cream
• Salsa
• Guacamole

Substitutions and Variations

Substitutions

• Swap chicken → Use shredded rotisserie chicken for convenience, or replace with cooked ground beef, steak strips, or shrimp for a different flavor.

• Make it vegetarian → Skip the meat and add extra black beans, sautéed mushrooms, or grilled zucchini for a hearty veggie version.

• Swap Monterey Jack → Use cheddar, pepper jack, Mexican blend, or mozzarella—any melty cheese works!

• Extra spicy → Add cayenne pepper, smoked paprika, or diced jalapeños to kick up the heat.

• No black beans? Use pinto beans, refried beans, or skip them altogether.

Variations

• Steak Fajita Quesadillas:  Swap the shredded chicken for thinly sliced, seasoned steak (like skirt or flank steak) for a hearty, beefy twist. Cook it quickly in a skillet before assembling your quesadillas.

• Extra Cheesy Quesadillas:  Double the cheese and add a mix of Monterey Jack, cheddar, and mozzarella for ultra-gooey, melty goodness!

• BBQ Chicken Quesadillas:  Mix your shredded chicken with BBQ sauce before assembling for a smoky, sweet, and tangy twist. Pair with red onions and cheddar cheese!

• Spicy Buffalo Chicken Quesadillas:  Toss the shredded chicken in Buffalo sauce and swap the Monterey Jack for blue cheese crumbles or ranch drizzle for a game-day favorite.

• Bacon Ranch Quesadillas:  Mix chopped crispy bacon into the filling and drizzle with ranch dressing before baking for an extra indulgent treat.

Kitchen Tips and Notes

• No butter for brushing? Use olive oil or cooking spray for crispy tortillas.

• Crispier Quesadillas → Brush the tortillas lightly with melted butter or olive oil before baking for that golden, crispy finish.

• Even Cooking → Spread the filling evenly and press the top tortillas down gently before baking to help everything stick together.

• Use Rotisserie Chicken → It’s already cooked, juicy, and shreds easily!

• Pre-Slice Veggies → Chop the peppers and onions ahead of time for a quick assembly.

• Shred Cheese at Home → Pre-shredded cheese contains anti-caking agents that prevent melting as smoothly—grating it fresh makes a difference!
• Storing Leftovers → Keep leftovers in an airtight container in the fridge for up to 3 days.

• Reheating for Crispy Texture → Skip the microwave! Reheat in a skillet over medium heat or pop them in the oven at 375°F for 5-7 minutes to bring back the crispiness.

     Equipment you may need     

• Sheet Pan (Large Baking Tray) – To assemble and bake the quesadillas evenly.

• Skillet - for cooking the onions and bell pepper.

• Cutting Board & Sharp Knife – To slice the peppers, onions, and chop cilantro.

• Basting Brush – For brushing melted butter or oil on the tortillas for crispiness.

• Cheese Grater – If using block cheese instead of pre-shredded.

• Pizza Cutter or Sharp Knife – To easily slice quesadillas into triangles for serving.

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Sizzling Sheet Pan Chicken Fajita Quesadillas

serves 6-9

1 Tbsp. olive oil
1/2 large red onion, sliced
1 red bell pepper, cut into strips
2 cups cooked and shredded chicken breast

1/2 14oz can black beans, drained
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice

2 Tablespoons butter, melted
8 soft taco size flour tortillas

2 cups shredded Monterey Jack cheese
Optional toppings: sour cream, salsa, guacamole

Preheat oven to 425°F.  In a large skillet heat oil over medium-high. Add onions and peppers. Cook 10 minutes or until tender and browned, stirring occasionally.  Add in the shredded chicken, black beans, and spices to the skillet.  Stir to combine and allow to heat 2-3 minutes.  Turn off the heat and add in the cilantro and lime juice.  Stir to combine.

On a half sheet baking pan, lightly brush the pan with some of the melted butter.  Arrange 6 of the tortillas around the edges of the pan, placing them so that hang halfway off the edges on all sides.  Place one in the center if needed to fill any gaps.  

Sprinkle 1 cup of cheese over the tortillas.  Evenly distribute the chicken filling mixture over the cheese.  Top with the remaining 1 cup of cheese over the chicken mixture.   Fold the parts of the tortillas that are hanging over the edge over to enclose the filling.  Place one final tortilla in the middle.  Brush the tops of the tortillas with the remaining melted butter.  Place another baking pan on top of the tortillas and press lightly to ensure contact with the top sheet pan.  

Bake 20 minutes.  Remove the top sheet pan and check for crispness.  If golden and crips remove from oven.  If you want crisper quesadillas, remove the top sheet pan and bake for another 3-4 minutes.  Allow to stand for 5 minutes.  Cut using a pizza cutter and serve with sour cream, salsa, and/or guacamole if using.  

Cinnamon-Spiced Banana Apple Bread: A Cozy Twist on a Classic

Warm, Wholesome, and Wonderfully Spiced: Your New Favorite Banana Bread

Cinnamon-Spiced Banana Apple Bread:  A Cozy Twist on a Classic 

There’s nothing quite like the warm, inviting aroma of Cinnamon-Spiced Banana Apple Bread filling your kitchen. This cozy twist on a classic combines the natural sweetness of ripe bananas with tender bites of apple and a hint of cinnamon spice, creating a loaf that’s as comforting as a hug. It’s an easy-to-make recipe, perfect for busy mornings, afternoon snacks, or a cozy treat on a chilly day. The best part? It’s kid-friendly and made with wholesome ingredients, making it a delicious way to sneak some fruit into their diet while satisfying everyone’s sweet tooth.

This versatile bread is just as delightful fresh out of the oven as it is toasted with a little butter or cream cheese. Enjoy it as a quick breakfast on the go, pair it with a cup of tea for a relaxing afternoon treat, or even serve it as a simple dessert with a drizzle of honey or maple syrup. Whether you’re baking for your family, meal-prepping for the week, or gifting a loaf to a friend, this banana apple bread is guaranteed to bring warmth and joy to every bite.

Enjoy!

What Ingredients do I need?

Produce:

• 2 very ripe bananas (with brown spots)
• 1 Granny Smith apple

Baking Essentials:

• all-purpose flour
• baking soda
• cinnamon
• nutmeg

Pantry Items:

• brown sugar
• canola oil 
• real vanilla extract

Dairy:

• eggs
• milk

Substitutions and Variations

Substitutions

• All-Purpose Flour: Replace with whole wheat flour (1:1 ratio for a heartier loaf) or use a gluten-free all-purpose flour blend for a gluten-free option.

• Light Brown Sugar: Use white granulated sugar or coconut sugar for a different sweetness profile.

• Granny Smith Apple: Use any other firm apple variety, such as Honeycrisp, Fuji, or Pink Lady.

Variations

• Nutty Banana Apple Bread:  Add ½ to 1 cup of chopped walnuts, pecans, or almonds for extra crunch and a nutty flavor.  Sprinkle a few nuts on top before baking for a decorative and crunchy crust.

• Cranberry Banana Apple Bread:  Fold in ½ cup of dried cranberries or raisins for a tart and chewy addition.  For a festive touch, use fresh cranberries if they’re in season.

Kitchen Tips and Notes

• Preventing Overmixing:  When mixing the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a dense and tough loaf. Stir until just combined – lumps are fine!

• Check Doneness:  Every oven is different, so check for doneness by inserting a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s done. If it comes out wet, bake for another 5-10 minutes and check again.

• Let It Cool:  Allow the bread to cool in the pan for 10-15 minutes before removing it. This helps it set and makes it easier to slice without crumbling.

• Storage:  Store the bread in an airtight container at room temperature for up to 3 days, or wrap it tightly and freeze for up to 3 months. It makes for a great make-ahead treat!

     Equipment You May Need     

Loaf Pan:  A standard 9x5-inch loaf pan is perfect for this recipe. 

Mixing Bowls:  Two medium-sized mixing bowls: one for the wet ingredients and one for the dry ingredients.

Whisk:  A whisk for combining the dry ingredients (like flour, baking powder, and spices) and for beating the eggs if needed.

Measuring Cups and Spoons:  Standard measuring cups (for dry and wet ingredients) and spoons to measure your spices and sugar.

Spatula or Wooden Spoon:  A spatula or wooden spoon for folding the wet and dry ingredients together gently.

Peeler and Knife:  A vegetable peeler for peeling the apple and a sharp knife to chop the apple and bananas.

Grater (optional):  If you're using fresh nutmeg, you’ll need a microplane or fine grater to grate it.

Cooling Rack:  Once the bread is baked, a cooling rack will allow air to circulate around the bread, helping it cool evenly and preventing a soggy bottom.

More Banana Bread Recipes

• Chocolate Chip Ricotta Banana Bread

• Blueberry Coconut Banana Bread

• Brown Sugar Sour Cream Banana Bread

• Cinnamon Streusel Banana Bread

• Nutella Swirl Banana Bread

• Chai Banana Bread

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Cinnamon-Spiced Banana Apple Bread:  A Cozy Twist on a Classic 

makes: 1 loaf

2 eggs beaten
2 medium ripe bananas, mashed
1/4 cup canola oil
1/3 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup peeled and diced Granny Smith apple (small to medium diced)

Heat oven to 350 degrees F. Spray a 9 inch loaf pan with non-stick cooking spray and set aside.

In a large bowl add the eggs and bananas, mashing and combining together. Add in the milk and oil and stir to combine. Add in the flour, baking powder, salt, brown sugar, cinnamon, and nutmeg. Mix just until combined. (Do not overmix). Fold in the chopped apple gently.

Pour batter in the prepared pan spreading evenly. Bake 50-60 minutes , or until golden brown and a toothpick comes out clean when tested in the center. (cover the top of the bread if it starts to become too brown toward the end of baking) Remove from the oven and cool in the pan for 15 minutes and then invert and remove from the pan. Place on a wire rack to cool completely. Slice and serve.

Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

Vibrant Flavors in Every Bite: A Hearty Salad That Brings Comfort and Zing to Your Table

Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

This Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing is a perfect balance of hearty and healthy, which makes it an excellent choice for the colder months when we're all craving comfort food.. The recipe comes together so easily—using simple cooking techniques like roasting sweet potatoes until golden and tender and whisking up a quick, flavorful ginger dressing. The blend of warm, nutty brown and wild rice and peppery arugula provides a satisfying base to the salad, while the creamy feta, tart cranberries, and crunchy pepitas create a delightful texture and flavor contrast. It’s the kind of dish that feels indulgent but is packed with nourishing ingredients.  It's one of our new favorite salads!

This is a versatile option for many occasions. Serve it as a light yet filling lunch, a stunning side dish at holiday gatherings, or even as part of a weeknight dinner when you want something quick and wholesome. The bold flavors and vibrant colors make it as visually appealing as it is delicious, and the combination of hearty grains and roasted vegetables ensures it’s a crowd-pleaser. Whether you’re looking to brighten a cold winter day or impress your dinner guests, this salad is a surefire way to bring a little comfort and warmth to your table.

Enjoy!

What Ingredients do I need?

Produce

• 1 medium sweet potato
• Fresh ginger 
• arugula (5 oz container)

Grains

• brown and wild rice blend (cooked - will need 1 cup)

Dairy

• feta cheese (I like to buy a block and crumble it myself)

Pantry

• Extra-virgin olive oil 
• Apple cider vinegar 
• Dijon mustard 
• Honey
• Dried cranberries 
• Raw pepitas 

Substitutions and Variations

Substitutions

• Arugula: Substitute with spinach, kale (massage it to soften), or mixed salad greens for a similar base.

• Brown and Wild Rice Blend: Use quinoa, farro, barley, or even couscous for a quicker alternative.

• Sweet Potato: Swap for butternut squash or carrots.

• Feta: Replace with goat cheese, blue cheese, or a vegan feta alternative.

• Dried Cranberries: Use raisins, dried cherries, chopped dates, or golden raisins.

• Pepitas: Try sunflower seeds, slivered almonds, chopped walnuts, or pecans.

Variations

• Grilled Chicken or Shrimp: Add a serving of protein to make this salad a complete meal.

• Chickpeas or Lentils: Toss in for a vegetarian protein boost and extra heartiness.

• Herb Infusion: Sprinkle in fresh parsley, cilantro, or mint to elevate the flavors.

• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing for heat.

• Spring Version:  Replace sweet potato with strawberries (roasted if you like), arugula with baby spinach, pepitas with almonds, brown & wild rice with quinoa, feta with goat cheese, and add a splash of orange juice to the dressing.

• Summer Version: Replace sweet potato with grilled zucchini or corn for a lighter, summery take.

• Fall-Inspired: Use roasted apples or pears instead of sweet potatoes for a cozy autumn vibe.

• Creamy Ginger Dressing: Blend the dressing ingredients with 1–2 tablespoons of Greek yogurt for a creamier texture.

• Toppings:  Replace cranberries with pomegranate seeds for a burst of tart freshness.

Kitchen Tips and Notes

• Roasting Sweet Potatoes:  Ensure the sweet potato cubes are evenly sized for consistent roasting. Tossing them halfway through cooking helps achieve a golden, caramelized exterior.

• Cooking Grains:  Cook brown and wild rice (or the chosen grain) ahead of time and refrigerate to save time. Warm or cool grains work well in this salad.

• Serving and Storage:  Dress the salad just before serving to keep it fresh and prevent sogginess.  Leftovers can be stored separately, but if pre-dressed, enjoy them within a day for the best texture.

     Equipment I May Need     

• Baking Sheet: A large, rimmed baking sheet ensures even roasting.
• Parchment Paper: For easy cleanup and to prevent sticking.
• Saucepan: For cooking the brown and wild rice.
  
• Cutting Board:  For chopping vegetables, fruits, and greens.
  
• Sharp Knife:  To dice sweet potatoes, slice greens, and chop other ingredients.
  
• Microplane: To finely grate fresh ginger for the dressing.
  Small Mixing Bowl: For whisking together the ginger dressing.
  Whisk: To blend the dressing ingredients smoothly.
  
• Small Mixing Bowl: For whisking together the ginger dressing.
• Whisk: To blend the dressing ingredients smoothly.
• Serving Dish - to plate the salad

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Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

serves 3-4


Salad
1 cup cooked brown and wild rice
½ teaspoon fine sea salt, divided
1 medium sweet potato, peeled and cut into 1” cubes
1 ½ tablespoons extra-virgin olive oil
1/4 cup raw pepitas (green pumpkin seeds)
2 - 2 1/2 oz arugula (about 2 - 3 handfuls)
1/4 cup crumbled feta
¼ cup dried cranberries

Ginger dressing 

1/4 cup extra-virgin olive oil
1 tablespoons apple cider vinegar
1 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon finely grated fresh ginger
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Place the sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. 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 they are browned and tender.

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

To a large serving bowl or platter add the arugula. Top with the rice, roasted sweet potatoes, pepitas, feta, and dried cranberries. Toss with dressing or plate the salad in individual portions and serve the dressing on the side.