Local Sweet Potato & Wild Rice Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is less expensive and still provides creaminess.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often cheaper and nut-free.

Cook the wild rice per the given instructions. Once cooked, set to the side.

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with a pinch of salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced through with a fork. Let the sweet potatoes cool for a few minutes.

To make the dressing, simply combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside.

Combine the arugula, wild rice and roasted sweet potato in a large serving bowl or platter. Add a couple tablespoons of dressing to the bowl and toss the mixture to coat and marry the flavors.

Spread the chopped pecans over the salad. Top with the crumbled Boursin cheese and dried cranberries.

Drizzle a touch more of the dressing on top of the salad and it is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens