Sweet Potato Wild Rice and Arugula Salad

This Sweet Potato Wild Rice Arugula Salad is so hearty and filling! Baby arugula is tossed with diced roasted sweet potatoes, cooked wild rice and fresh herbs. It then gets drizzled with a lemony, maple dijon dressing and sprinkled with pomegranate arils, chopped toasted hazelnuts and crumbles of goat cheese. Fall in a bowl pretty much sums up this gorgeous, nutritious and delicious salad.

Course Salads

Cuisine American

Keyword arugula, salad, sweet potato, wild rice

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 368

Author Laurie McNamara

Ingredients

FOR THE SWEET POTATOES:

2 medium sweet potatoes peeled and diced into 1-inch pieces
1 tablespoon olive oil
2 shakes chili powder
2 shakes cinnamon
2 shakes garlic powder
2 shakes onion powder
2 shakes smoked paprika
2 pinches kosher salt
freshly ground black pepper

FOR THE MAPLE DIJON VINAIGRETTE:

1½ teaspoons Dijon mustard
1 tablespoon pure maple syrup
2 tablespoons fresh lemon juice
2 tablespoon pomegranate red wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste

FOR THE SALAD:

5 ounces baby arugula
1 cup cooked wild rice
1 tablespoon minced cilantro
1 tablespoon minced parsley

the maple dijon vinaigrette

1/4 cup pomegranate seeds arils
1/3 cup chopped toasted hazelnuts plus more if desired]
2 ounces crumbled goat cheese more or less to taste

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃).
Place diced sweet potato onto a metal, rimmed sheet pan. Drizzle with olive oil (about 1-1/2 tablespoons, more or less as needed) and sprinkle with chili powder, cinnamon, garlic powder, onion powder and smoked paprika. Toss to coat and spread evenly on the pan, then slide the pan onto the middle rack of your preheated oven and roast for 20 to 25 minutes, or until fork tender. Remove and let cool.
In a small jar or container, that comes with a tight-fitting lid, measure and add in Dijon, maple syrup, lemon juice, pomegranate vinegar, olive oil, salt and pepper. Secure the lid and shake well to combine.
In a large salad or serving bowl, toss together the arugula, sweet potatoes, wild rice and chopped herbs. Drizzle with the dressing and gently toss to combine. Sprinkle with the pomegranate seeds, hazelnuts and crumbled goat cheese, then serve.

Nutrition