Abby's rustic autumn salad

Not Just for the Autumn
Don't let the name fool you, this salad isn't just for when the leaves are turning colors and the air has a bit of nip at night. In fact, the first time I had this salad, I was so amazed, that I took all the leftovers to lunch the next day. Truly one of my favorites of all time.  Thanks Abby for making me crave salad like I used to crave pizza. 
Here's the link to her original recipe Abby's Rustic Autumn Salad
Ingredients
Salad Ingredients
  • 1 cup wild rice, rinsed
  • 1/2 tsp fine sea salt, divided
  • 1 1/2 pounds of sweet potatoes (2 medium or 3 small)
  • 3/4 cup raw pepitas, (can also add or substitute sunflower seeds, chopped pecans, almonds, or any combination of those in that 3.4 cup)
  • 5 ounces arugula (about 5 packed cups)
  • 1/2 cup crumbled feta or goat cheese (2 ounces)
  • 1/3 cup thinly sliced green onion
  • 1/3 cup dried cranberries
Ginger Dressing Ingredients
  • 1/2 cup extra virgin olive oil
  • 2 TBSP apple cider vinegar vinegar (or a little less if you ain't a vinegar lover)
  • 2 TBSP Dijon mustard
  • 1 TBSP maple syrup or honey
  • 2 tsp finely grated fresh ginger
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper to taste (about 15 twists or so)
Directions
Make the Rice
  1. Bring a pot of water to boil
  2. Rinse 1 cup of wild rice, toss it in, and let it bubble away for 40-55 minutes. 
  3. Cook until it is tender, but still al little firm.
  4. Drain the water, then put the rice back in the pot and let it steam for about 10 minutes.
  5. Fluff the rice, and sprinkle 1/4 tsp of salt over it.
Roast the Sweet Potatoes
  1. Preheat the oven to 425 degrees.
  2. Line a tray with parchment paper
  3. Cut the sweet potato into small dice size cubes. 
  4. Mix them with 1 1/2 TBSP of extra virgin olive oil and 1/4 tsp of salt.
  5. Spread them on the tray so that the pieces aren't touching.
  6. Roast for 35-40 minutes in the oven, flipping half way through if you remember.
    1. You want crisp edges and soft centers.
Make the Dressing
  1. Place 1/2 cup of extra virgin olive oil in a bowl.
  2. Add the vinegar, Dijon mustard, maple syrup (or honey) and mix
  3. Add the grated ginger, 1/2 tsp salt, and the black pepper.
  4. Reserve it to the side.
Toast the Nuts
  1. Spread the nuts on a cookie sheet (with parchment paper on it so you don't have to scrub it later)
  2. Toast in the over at 425 for 3-4 minutes.  Just get them a little toasty.
Make the Salad
  1. Put the arugula in a bowl.
  2. Add the wild rice and sweet potatoes
  3. Sprinkle in the nuts/seeds
  4. Toss in 1/2 cup of feta or goat cheese, 1/2 cup of sliced green onions, 1/4 dried cranberries
  5. If you are eating right away, drizzle the dressing on it and toss to your hearts content.
  6. Enjoy it in all its glory.