This packed and colorful salad is perfect for autumn. The sweet character of walnuts, sweet potatoes, oyster mushrooms, and dried cranberries nicely complement the briny hijki and dark wild rice. If you can find fresh hijiki, that’s even better. If you do find it, you need only briefly blanch it in salted water to reduce the arsenic content (see page 24 for more about safe consumption). The hijiki will become bright green! As an alternative, we recommend using arame.