Name: Arugula and Wild Rice Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 cup wild rice, rinsed; ½ cup sliced almonds; 1 teaspoon olive oil; 5 ounces arugula (about 5 packed cups); ½ cup coarsely chopped fresh basil (from one ⅔ ounce container); ½ cup dried tart cherries or cranberries, chopped; ½ cup crumbled feta or goat cheese (about 2 ounces); ¼ cup olive oil; 2 tablespoons lemon juice (from 1 medium lemon), to taste; 2 teaspoons Dijon mustard; 1 teaspoon honey or maple syrup; 1 medium clove garlic, pressed or minced; ¼ teaspoon fine sea salt, to taste; Freshly ground black pepper, to taste

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. Recipe yields 4 medium salads, or 8 small side servings.

55 min total 15 min prep 40 min cook 4 490 cal

Instructions

Tap a step to mark it done

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.
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.
3 In a small bowl, whisk together the dressing ingredients until blended.
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.
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).