This delicious salad recipe features roasted sweet potato, wild rice and arugula. It’s fresh, filling and nutritious! Enjoy this salad all week long. This recipe yields a lot of salad (6 generous servings) and is easily halved.
Ingredient:
Salad
1 cup wild rice, rinsed
½ teaspoon fine sea salt, divided
1 ½ pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
1 ½ tablespoons extra-virgin olive oil
¾ 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)