Sweet Potato Arugula Salad

Start by adding sweet potato veggie noodles to a saute pan.

Add a little bit of olive oil, salt, and pepper to the pan with the noodles.

Saute the noodles for 2 to 3 minutes until they are nice and tender.

In a separate bowl, prepare the ginger vinaigrette by combining olive oil and apple cider vinegar.

Add dijon mustard and about 1.5 teaspoons of honey to the vinaigrette for sweetness.

Peel about 1 inch of ginger using a spoon or vegetable peeler.

Use a microplane to zest the peeled ginger into the dressing.

Add a little salt and pepper to the dressing and whisk everything together until combined.

Check on the sweet potato noodles and cook them to your liking, then remove from heat.

In a large bowl, add arugula as the base for the salad.

Add cooked wild rice to the arugula for a chewy texture.

Incorporate the sautéed sweet potato noodles into the salad.

Add sliced almonds for crunch and texture.

Toss the salad with the ginger vinaigrette until everything is well combined.

Serve the salad warm or refrigerate to serve it cold.

Equipment Needed

Spice Level:

Dietary