Hearty Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing

To cook the wild rice: Bring a large pot of water to a boil. Add the rinsed rice and continue boiling for 40 to 55 minutes, until the rice is tender but still chewy. Drain the rice, return it to the pot, cover, and let it rest for 10 minutes. Stir in ¼ teaspoon salt and set aside.

To roast the sweet potatoes: Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil and ¼ teaspoon salt. Arrange in a single layer and roast for 25 to 30 minutes, tossing halfway, until tender and caramelized.

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

Combine the arugula, wild rice, and roasted sweet potatoes in a large serving bowl.

Spread seeds/nuts on the baking sheet and bake for 3 to 4 minutes until lightly golden and fragrant.

Spread the toasted seeds/nuts over the salad. Top with crumbled feta, green onion, and dried cranberries.

If serving immediately, drizzle most of the dressing on top and gently toss. Let the salad rest for a few minutes so the rice absorbs some dressing. Serve.

For leftovers, divide the salad into portions and store the dressing separately. Both will keep well in the refrigerator for up to 5 days.