Comments on: Hearty Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing

By: Kathy Stermolle

Kathy Stermolle — Tue, 07 Jul 2026 12:40:04 +0000

Hi Kate,
We love this salad. I’ve made it several times, and taken it to potlucks where everyone is health food conscientious and they love it. Making it again this week, because we have lots of kale in the garden. After checking the comments, I’m going to try less mustard, and maybe a bit more maple syrup.

By: ClaudiaH

ClaudiaH — Mon, 06 Apr 2026 17:21:29 +0000

This turned out very well; served it for Easter dinner. I swapped the sweet potatoes for butternut squash because someone was to bring a potato dish. I very lightly dressed the composed salad and had extra dressing on the table. The dried cranberries, sunflower seeds (roasted), and goat cheese (a family member doesn’t like feta) really brought the dish next level. Next time, I’ll either add more arugula or halve the rice. The leftover dressing can easily be used for numerous preparations.

By: Elyssa Behan

Elyssa Behan — Thu, 26 Mar 2026 02:25:14 +0000

This is one of the best salads I’ve had in a while. The combination of flavors and textures was perfect! The dressing is so tasty. I added some chicken for my husband. Delicious!

By: Sarah

Sarah — Wed, 25 Mar 2026 22:54:08 +0000

Delicious

By: Lisa

Lisa — Mon, 19 Jan 2026 00:12:13 +0000

So yummy.

By: Silvianne K Delmars

Silvianne K Delmars — Sun, 11 Jan 2026 20:33:00 +0000

This recipe exceeded my expectations — and I was expecting a lot! So beautiful, too. I was out of green onion so I substituted thinly sliced red onion, which was great. Because I already knew from past experience that I don’t enjoy my salad dressings as tart as you do, I used half the amount of mustard called for and cut way back on the apple cider vinegar — it was absolutely delicious, you are indeed a salad dressing wizard! Thank you so much for yet another stellar salad recipe.

By: Rachel

Rachel — Tue, 06 Jan 2026 18:57:00 +0000

Just made this for lunch. It was soo delicious! We will be making it again for sure.

By: Jane A VanValkenburg

Jane A VanValkenburg — Sun, 04 Jan 2026 22:55:05 +0000

My husband and I loved “this” recipe. Okay, okay, maybe I didn’t follow the recipe exactly.
I used butternut squash instead of sweet potato because I had some cubed and in the freezer. I used dried cherries instead of cranberries, bc I had some on hand. Wild rice? Nope, but I had leftover brown rice. And I didn’t roast the pepitas bc I didn’t notice that instruction until I was assembling – but it was great. Thank you!

By: Anne

Anne — Thu, 11 Dec 2025 08:42:10 +0000

This is one of the BEST salads I have ever eaten. Seriously. Everyone RAVES when I make it. The flavor combinations are great… and as I am vegan, I serve the feta on the side so others can add, or not. I also am not a great fan of too much mustard, so I tend to put in about 1 teaspoon of mustard, and the dressing comes out a bit sweeter, less tangy. And oh so yummy ! Once again, a real winner !

By: Cookie and Kate

Cookie and Kate — Mon, 17 Nov 2025 12:47:32 +0000

In reply to Carol. Hi Carol, if you didn't enjoy the ginger dressing, you could try one of my vinaigrette recipes