This Sweet Potato, Arugula, and Feta Salad combines oven-roasted sweet potatoes, nutty wild rice, peppery arugula, tangy feta, crunchy pepitas, and sweet dried cranberries, all tossed in a maple-Dijon vinaigrette. It’s a satisfying vegetarian main or a hearty side that works well year-round, with warm roasted squash notes and bright, fresh greens.
Adding unexpected elements like wild rice and roasted sweet potatoes transforms a simple salad into a filling, flavorful dish. The wild rice contributes a pleasing chew and nutty depth that pairs beautifully with the caramelized edges of the roasted sweet potato cubes. The dressing—maple syrup balanced with Dijon mustard and apple cider vinegar—ties everything together with a sweet-tangy finish.
Serving Size
This recipe yields two large servings suitable for a main course or four smaller side-portion servings.
Perfectly Roast Sweet Potatoes
- Cut the sweet potatoes into uniform pieces so they cook evenly. I recommend roughly 1/2-inch cubes for good browning and tender centers.
- Season generously with salt and pepper. Optional additions such as garlic powder, smoked paprika, or a touch of cinnamon add complexity.
- Roast at a high temperature. Baking at 400–425°F gives the best caramelization and a slightly crisp exterior.
- Stir or flip the sweet potatoes halfway through roasting to promote even browning and prevent burning.
Variations and Substitutions
- Add cooked chopped chicken or roasted chickpeas to boost protein and make the salad more substantial.
- Swap feta for goat cheese for a creamier, tangier finish.
- Replace the arugula with baby spinach or baby kale if you prefer a milder green.
- Use pomegranate arils, golden raisins, or chopped dried apricots instead of dried cranberries for different sweet notes.
- Substitute toasted pecans, walnuts, or sliced almonds for pepitas to vary the texture and flavor.
- Try roasted butternut squash in place of sweet potatoes for a slightly different autumnal taste.
- Quinoa or pearled barley work well instead of wild rice if you want a shorter cook time or a different grain profile.
- Add diced avocado just before serving for extra creaminess and richness.
- For a smoky, savory element, sprinkle in some cooked, crumbled bacon if desired.
Make Ahead and Meal Prep
- Make the dressing ahead and refrigerate in a sealed container; whisk or shake before using.
- Cook the wild rice and roast the sweet potatoes in advance. Store them separately in airtight containers in the refrigerator and combine when ready to serve.
- To keep the salad fresh, dress only the portion you plan to eat immediately and add fragile toppings like pepitas or avocado just before serving.
More Amazing Salad Recipes
- Roasted Sweet Potato and Brussels Sprouts Salad
- Blue Cheese Chopped Salad with Craisins and Candied Pecans
- Strawberry Fields Salad
Sweet Potato, Arugula, and Feta Salad
A balanced combination of roasted sweet potatoes, wild rice, peppery arugula, salty feta, dried cranberries, and pepitas, finished with a maple-Dijon vinaigrette. This salad is a satisfying vegetarian meal with a mix of warm roasted flavors and bright, crisp greens.
Salad
Ingredients
-
1
cup
wild rice,
cooked according to package directions -
2
medium
sweet potatoes,
peeled and cut into 1/2-inch cubes -
1 1/2
tablespoons
extra-virgin olive oil -
pinch of
cayenne pepper -
6
cups
arugula -
1/2
medium
red onion,
sliced -
1/3
cup
crumbled feta cheese -
1/3
cup
dried cranberries -
1/3
cup
salted pepitas
Dressing
-
2
tablespoons
apple cider vinegar -
1
tablespoon
Dijon mustard -
2
tablespoons
pure maple syrup -
pinch
of
salt and pepper -
1/4
cup
extra-virgin olive oil
Instructions
-
Preheat the oven to 425°F (220°C). Arrange the cubed sweet potatoes on a baking sheet lined with parchment. Drizzle with the olive oil, season with salt, pepper, and a pinch of cayenne, then toss to coat. Spread the cubes into a single layer.
-
Roast for about 20–25 minutes, stirring or flipping once halfway through to promote even browning. Remove from the oven and let the sweet potatoes cool slightly.
-
In a large salad bowl, combine the arugula, cooked wild rice, roasted sweet potatoes, sliced red onion, crumbled feta, dried cranberries, and pepitas.
-
Whisk the dressing ingredients together—apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and olive oil—until emulsified. Pour over the salad and toss gently to combine. Serve immediately or portion and dress just before eating.
Recipe Notes
Most of the prep can be done while the sweet potatoes roast, which is why the active prep time is listed as 10 minutes. Make the rice and dressing ahead for quick assembly on busy days.