A Sweet Potato, Arugula, and Feta Salad is a wonderfully healthy combination of roasted sweet potatoes, wild rice, peppery arugula, salty feta all drizzled with a maple-syrup Dijon dressing. It’s a deliciously filling fall salad and I love it so much I make it all year long.
One of my favorite ways to make salad is to add unexpected ingredients. Salads are one of my favorite things to eat but I can very easily get bored with them. Adding wild rice to this salad makes it a hearty vegetarian main dish salad that’s super filling. I love the nutty flavor of the wild rice with the sweet potato.
Serving Size
This recipe makes 2 large salads or 4 smaller ones.
Perfectly Roast Sweet Potatoes
- Cut the sweet potatoes into a uniform size. I like them to be fairly small, about 1/2-inch cubes.
- Season well with salt and pepper. For additional flavor you can use a little garlic powder, smoked paprika, or cinnamon.
- Roast at high heat. Roasting them at at least 400 degrees will get them wonderfully browned on the outside.
- Flip them halfway through to ensure they get browned on more than one side and don’t burn.
Varaiations and Substitutions
- Add some protein. Add chopped cooked chicken to add more protein.
- Use goat cheese in place of feta cheese.
- Substitute the arugula with baby spinach or baby kale.
- Use pomegranate arils or golden raisins in place of Craisins.
- Use toasted pecans, walnuts, or almonds in place of pepitas.
- Use butternut squash in place of sweet potatoes.
- Use quinoa or pearled barley in place of wild rice.
- Add diced avocado for extra creaminess.
- Add some cooked, crumbled bacon for some smokey flavor.
Make Ahead and Meal Prep
- The dressing can be made in advance. Refrigerate until needed.
- The wild rice and sweet potatoes can be made in advance. Store in separate containers in the refrigerator.
- If not eating all the salad right away, only dress the portion you plan on eating immediately.
More Amazing Salad Recipes
- Roasted Sweet Potato and Brussels Sprouts Salad
- Blue Cheese Chopped Salad with Craisins and Candied Pecans
- Strawberry Fields Salad
Sweet Potato, Arugula, and Feta Salad
A Sweet Potato, Arugula, and Feta Salad is a wonderfully healthy combination of roasted sweet potatoes, wild rice, peppery arugula, salty feta all drizzled with a maple-syrup Dijon dressing. It's a deliciously filling fall salad and I love it so much I make it all year long.
Ingredients
- 1 cup wild rice, cooked according to package directions
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- pinch of cayenne pepper
- 6 cups arugula
- 1/2 medium red onion, sliced
- 1/3 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/3 cup salted pepitas
Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons pure maple syrup
- pinch of salt and pepper
- 1/4 cup extra-virgin olive oil
Instructions
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Preheat oven to 425 degrees. Place sweet potatoes on a baking sheet lined with parchment paper. Drizzle with oil and season with salt and pepper and a pinch of cayenne pepper.
Stir to evenly coat the sweet potatoes in oil and then arrange in a single layer.
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Bake for about 20 to 25 minutes, stirring halfway through. Let cool.
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Place arugula in a large salad bowl and top with wild rice, sweet potatoes, red onion, feta, cranberries, and pepitas.
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Whisk together dressing ingredients in a bowl and pour over salad. Toss salad.
Recipe Notes
The prep time listed is only 10 minutes because you can do most of the prep while the sweet potatoes roast.
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