Preheat the oven to 350 degrees

Meanwhile, cook the wild rice according to the instructions on the package. When the rice is done, remove from heat and allow to cool at room temperature

While the rice cooks, cube the sweet potato (I prefer the skin on) into uniform size cubes

Place in large bowl, add 1 tbsp olive oil, curry powder and turmeric. Mix until all the sweet potato pieces are evenly coated

Spread sweet potatoes onto a foil lined baking sheet into a single layer

Place in the oven and roast for 25-30 minutes, until outside is golden brown and inside is soft

Allow sweet potatoes to cool slightly before serving

Make the dressing by combining remaining olive oil, balsamic vinegar, garlic, salt and pepper in a jar and whisking until combined

To prepare the salad, combine spinach, arugula, roasted sweet potatoes, wild rice, and sunflower seeds in a large bowl.

Add dressing and toss salad to combine

Garnish with goat cheese is desired