1 (8 ounce) package Bob’s Red Mill Wild Rice, cooked according to package directions
1 (5 ounce) package baby arugula
2 sweet potatoes, peeled and finely diced
2 cups red seedless grapes, halved
1 cup dried cranberries
1 cup chopped walnuts
1 shallot, minced
1/4 cup apple cider vinegar
1/2 cup plus 2 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
Preheat oven to 425°F. Spread diced sweet potatoes in a single layer on an aluminum foil lined baking sheet, drizzle with 2 tablespoons olive oil, and season generously with Kosher salt. Roast for 20 minutes, until fork tender. Remove from oven and let cool.
Combine cooked wild rice, baby arugula, roasted sweet potatoes, grapes, dried cranberries, and walnuts in a large bowl.
In a small bowl, whisk together shallot, apple cider vinegar, and remaining 1/2 cup olive oil. Season generously with Kosher salt and pepper. Drizzle desired amount of dressing into salad and toss to combine. Devour.