Festival Foods: Sweet Potato Arugula Salad

Local 5 Live Recipes

(WFRV) – Festival Mealtime Mentor, Lauren brings the flavors of the season to the table with a sweet potato arugula salad with ginger vinaigrette.

To get this recipe on your phone text SALAD to 78402.

And for more great recipe ideas, head to festfoods.com.


Yield: 6 servings


1/4 cup + 1 Tbsp. olive oil, divided

1 Tbsp. apple cider vinegar

1 Tbsp. dijon mustard

1 ½ tsp. honey

1 tsp. grated fresh ginger

Salt, to taste

Black pepper, to taste

1 (10 oz.) pkg. Sweet Potato Veggie Spaghetti (about 2 to 3 cups)

5 oz. arugula

2 cups cooked wild rice (about ½ cup raw)

1/2 cup sliced almonds


In a small bowl, whisk together ¼ cup olive oil, apple cider vinegar, dijon mustard, honey, ginger, salt and black pepper. Set aside.

Heat 1 Tbsp. olive oil in a large skillet over medium heat. Add sweet potato noodles, salt and black pepper. Toss for about 2 to 3 minutes or until just softened. Remove from heat.

In a large bowl, toss together arugula, sweet potato noodles, wild rice and almonds. Add ginger vinaigrette and toss together. Serve warm or cold.

Per Serving: Calories 260, Total Fat 15g (Saturated 2g, Trans 0g), Cholesterol 0mg, Sodium 85mg, Total Carbohydrate 26g (Dietary Fiber 4g, Total Sugars 6g, Includes 1g Added Sugars), Protein 5g, Vitamin D 0%, Calcium 6%, Iron 6%, Potassium 10%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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