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.