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  • 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


  • 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!

A Bright Moment

A Bright Moment


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