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.