Gluten-Free, Vegan, Serves 6
- 1 cup wild rice, rinsed
- 1/2 tsp sea salt divided
- 2 medium sweet potatoes cubed
- 3 carrots cubed
- 1 1/2 Tbsp olive oil
- 1/4 cup raw pumpkin seeds
- 3/4 cup pecans
- 5 cups packed arugula
- 1/2 cup vegan feta cheese
- 1/4 cup dried cranberries
- Ginger Dressing:
- 2 Tbsp dijon mustard
- 1/2 cup olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp date syrup
- 2 tsp fresh ginger grated
- 1 tsp lemon juice
- salt and pepper to taste
Directions:
Cook the rice as directed on the package and set it aside. Meanwhile, roast the carrots and potatoes in the oven at 425 degrees F. Toss the vegetables in oil and season to taste. Roast for 25-30 minutes or until tender, tossing halfway through. Prepare the dressing by combining all the ingredients and whisking until combined. Into a large bowl, combine the arugula, rice, and roasted vegetables and toss. Top with feta, seeds, nuts, and cranberries. Serve the dressing on the side or toss the salad in the dressing prior to serving.