Ingredients
- 5-oz. Josie’s Organics Baby Arugula
- 2 cups Roasted Sweet Potato
- 1 ½ cups Cooked Wild Rice
- ¼ cup Dried Cranberries
- ¼ cup Roasted Pumpkin Seeds
- 4-6 oz. Feta, crumbled
- 1” Fresh Ginger, grated
- 1 tbsp. Honey
- 1 tbsp. Dijon Mustard
- 3 tbsp. Olive Oil
- 3 tbsp. Apple Cider Vinegar
Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Directions
-
1
To Make the Dressing:
Combine the grated ginger, honey, Dijon mustard, olive oil, and apple cider vinegar in a bowl. Whisk well. Set aside. -
2
To Make the Salad:
Combine the roasted sweet potato, cooked wild rice, dried cranberries, and roasted pumpkin seeds in a large bowl. Toss together. -
3
Add the arugula and feta. Toss once more to combine.
-
4
Drizzle the ginger salad dressing over the salad to serve!
