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Sweet Potato, Wild Rice and Arugula Salad with dried cranberries, pecans and a bowl of balsamic maple vinaigrette.
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4.50 from 6 votes

Sweet Potato, Wild Rice and Arugula Salad

This hearty Sweet Potato, Wild Rice and Arugula Salad is full of flavor and works great as a meatless main dish or a side dish alongside your favorite protein!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Salads
Cuisine: American
Keyword: arugula salad, sweet potato salad, wild rice salad
Servings: 4 servings
Author: Danae Halliday

Ingredients

Salad

  • 1 1/2 cups cooked wild rice blend
  • 1 sweet potato peeled, diced, and roasted
  • 1 apple, diced
  • 5 ounces baby arugula
  • 1/3 cup dried cranberries
  • 1/4 cup toasted chopped pecans
  • 2 tablespoons pepitas
  • Kosher salt and fresh ground black pepper to taste

Balsamic Maple Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • Kosher salt and fresh ground black pepper to taste

Instructions

  • Combine together all of the ingredients for the salad. In a small bowl or jar with a lid, whisk or shake together the ingredients for the vinaigrette. Pour the vinaigrette over the salad just before serving and toss everything together until coated.

Notes

  • If you aren't serving the salad right away or plan to have leftovers, store the dressing separately as the arugula will wilt quickly.
  • Nutritional info. based on 4 servings

Nutrition

Calories: 286kcal | Carbohydrates: 48g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 144mg | Fiber: 6g | Sugar: 21g