Ingredients

Instructions

1. 1
   In a small bowl, whisk together ¼ cup olive oil, apple cider vinegar, dijon mustard, honey, ginger, salt and black pepper. Set aside.
2. 2
   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.
3. 3
   In a large bowl, toss together arugula, sweet potato noodles, wild rice and almonds. Add ginger vinaigrette and toss together. Serve warm or cold.