Arugula and Wild Rice Salad
This wild rice salad includes arugula, dried cherries, toasted almonds and feta, tossed in a zippy lemon dressing! It's gluten free, filling and delicious.
Dish: Salad
Variant: Arugula and Wild Rice Salad
Source: Arugula and Wild Rice Salad with Zippy Lemon Dressing
- Total time
- 55 min
- Active time
- 15 min
- Yield
- 4, 4 servings
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints12 watchpoints
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Wild Rice
1 cup wild rice, rinsed
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Almonds
1/2 cup sliced almonds
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Details and source
Arugula
5 ounces arugula (about 5 packed cups)
The source row includes a form, size, temperature, preparation, or handling detail.
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Basil
1/2 cup coarsely chopped fresh basil (from one ⅔ ounce container)
The source row includes a form, size, temperature, preparation, or handling detail.
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Dried Tart Cherries
1/2 cup dried tart cherries or cranberries, chopped
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Cranberries
Source: Arugula and Wild Rice Salad with Zippy Lemon Dressing
Dried Tart Cherries
1/2 cup dried tart cherries or cranberries, chopped
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Feta
1/2 cup crumbled feta or goat cheese (about 2 ounces)
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Details and source
Acceptable alternatives: Goat Cheese
Source: Arugula and Wild Rice Salad with Zippy Lemon Dressing
Lemon Juice
2 tablespoons lemon juice (from 1 medium lemon), to taste
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Honey
1 teaspoon honey or maple syrup
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Details and source
Acceptable alternatives: Maple Syrup
Source: Arugula and Wild Rice Salad with Zippy Lemon Dressing
Garlic
1 medium clove garlic, pressed or minced
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Sea Salt
1/4 teaspoon fine sea salt, to taste
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Black Pepper
Freshly ground black pepper, to taste
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Additional ingredient notes
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
55 min
Total time from the source recipe card.
Step 1
To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
Step 2
To toast the almonds, warm one teaspoon olive oil in a small skillet over medium-low heat. Add the almonds and a pinch of salt and cook until they’re turning lightly golden and fragrant, about 4 to 5 minutes, stirring frequently. Set aside to cool.
low heat4 min-5 minStep 3
In a small bowl, whisk together the dressing ingredients until blended.
Step 4
To assemble the salad, transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries and feta. Pour in the dressing, toss well, and season to taste with additional salt (I usually add another pinch or two) and pepper. If the salad needs more fresh, bright flavor, add up to 1 tablespoon more lemon juice.
Step 5
Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing. This salad keeps well in the refrigerator, covered, for two to three days. You might need to wake up leftovers with an extra drizzle of olive oil and squeeze of lemon (the rice absorbs the dressing over time).
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Wild Rice and Arugula Salad Tips
To make this salad in advance: You’ll want to cook the wild rice beforehand, at minimum.
You could also whisk together the dressing, and compose the salad (don’t toss it with the dressing until you’re ready to serve). Store any components in the fridge, covered, for up to two days.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, 4 servings
Dressing
Source step 3 creates or uses dressing.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Recipe inspired by Plenty More and my trip to Michigan to learn about tart cherries.
Recipe inspired by Plenty More and my trip to Michigan to learn about tart cherries.
MAKE IT VEGAN: Skip the feta cheese and substitute maple syrup for the honey.
MAKE IT VEGAN: Skip the feta cheese and substitute maple syrup for the honey.
MAKE IT NUT FREE: Substitute pepitas for the pecans.
MAKE IT NUT FREE: Substitute pepitas for the pecans.
INSTANT POT OPTION: Add the wild rice and 1 ¼ cups water to the Instant Pot.
INSTANT POT OPTION: Add the wild rice and 1 ¼ cups water to the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select the Manual/Pressure Cook option and cook on high pressure for 22 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and give the rice a stir. Let the rice cool for at least 10 minutes before tossing with the remaining ingredients.
CHANGE IT UP: You can change up the whole grains (farro would be my top pick), almonds (pecans or pepitas would be lovely), feta (goat cheese would work just as well), and dried ch
CHANGE IT UP: You can change up the whole grains (farro would be my top pick), almonds (pecans or pepitas would be lovely), feta (goat cheese would work just as well), and dried cherries (simply use dried cranberries). If you can’t find fresh basil this time of year, you can safely omit it.
More source notes
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Notes
Recipe inspired by Plenty More and my trip to Michigan to learn about tart cherries.
MAKE IT VEGAN: Skip the feta cheese and substitute maple syrup for the honey. MAKE IT NUT FREE: Substitute pepitas for the pecans.
Recipe Utilities
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Source and Origin
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Adapted from source
Imported from the cookie-and-kate page for dev review.
Copy risk: Unchecked
Arugula and Wild Rice Salad with Zippy Lemon Dressing
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