Sweet Potato and Wild Rice Salad

Ingredients

• 1 medium sweet potato, peeled and cut into 1.5cm cubes
• ½ tbsp Capilano Pure Honey
• ½ tbsp extra virgin olive oil
• 1 ½ tsp dukkah
• 1 cup cooked wild rice (cooked in vegetable or chicken stock)
• 2 cups wild rocket leaves
• ½ granny smith apple, thinly sliced
• 2 tbsp toasted walnuts
• 50 g dried cranberries and blueberries
• 50 g Greek feta, crumbled
• 1 tbsp pepitas
• 2 tsp Capilano Pure Honey
• 2 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp water