Step 1: ROAST THE SWEET POTATOES

The first step in making this salad is to roast the sweet potatoes. Roasting brings out the natural sweetness of the potatoes, and it’s a simple yet effective way to cook them. Follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). While the oven is heating up, peel and cube the sweet potatoes into bite-sized pieces.
2. Toss with Olive Oil and Seasoning: In a bowl, toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper. The olive oil will help them roast evenly and add flavor.
3. Roast the Sweet Potatoes: Spread the sweet potato cubes in a single layer on a baking sheet lined with parchment paper. Roast the sweet potatoes for 25-30 minutes, flipping them halfway through, until they are golden and tender.
4. Cool Slightly: Once roasted, remove the sweet potatoes from the oven and let them cool for a few minutes. This helps maintain the texture of the salad when combined with the other ingredients.

Step 2: COOK THE WILD RICE

While the sweet potatoes are roasting, cook the wild rice. Wild rice has a firmer texture than white rice, so it requires a bit more time to cook. Here’s how to prepare it:

1. Rinse the Wild Rice: Start by rinsing the wild rice in a fine mesh strainer under cold water to remove any excess starch.
2. Cook the Rice: In a medium saucepan, add 2 1/2 cups of water (or broth for added flavor) for every cup of wild rice. Bring the water to a boil, then reduce the heat to low and cover. Simmer the rice for about 30-35 minutes or until the rice is tender and the grains have split open. Drain any excess water, if necessary.
3. Fluff the Rice: Once the rice is cooked, fluff it with a fork and let it sit for a few minutes to cool.

Step 3: MAKE THE GINGER DRESSING

The ginger dressing is what ties the entire salad together, and it’s easy to prepare in just a few steps. Here’s how to make it:

1. Grate the Ginger: Using a microplane or grater, grate the fresh ginger into a small bowl. This will release the oils and flavors that will infuse the dressing.
2. Whisk the Dressing: In a small bowl, combine the grated ginger, soy sauce, rice vinegar, sesame oil, honey, Dijon mustard, and water. Whisk the ingredients together until the dressing is smooth and well combined.
3. Season the Dressing: Taste the dressing and adjust the seasoning by adding salt, pepper, or more honey if you prefer a sweeter flavor. If the dressing is too thick, add a little more water to reach your desired consistency.

Step 4: ASSEMBLE THE SALAD

Once the sweet potatoes, wild rice, and ginger dressing are prepared, it’s time to assemble the salad. Follow these steps for the best results:

1. Combine the Arugula and Rice: In a large salad bowl, add the fresh arugula and cooked wild rice. Toss them gently to combine, ensuring the arugula wilts slightly from the warmth of the rice.
2. Add the Sweet Potatoes: Add the roasted sweet potatoes to the salad bowl, distributing them evenly throughout the salad.
3. Add the Toppings: Sprinkle the dried cranberries or raisins, toasted nuts, thinly sliced red onion, and fresh herbs over the salad. These ingredients will add texture and bursts of flavor.
4. Drizzle with Ginger Dressing: Finally, drizzle the ginger dressing over the salad and toss gently to coat everything evenly. Be careful not to mash the ingredients, especially the sweet potatoes.