Have you attempted wild rice in your salads yet? I’m connected! Wild rice is chewy, nutty, and hearty. It’s high in protein and B vitamins, and includes a strong foundation to healthy green salads.

This salad is wholesome and filling, with a lot of vibrant arugula and bursts of taste in the kind of toasted almonds, velvety feta, dried tart cherries and fresh basil.


I shared this dish numerous years earlier, however I hesitate the pictures weren’t doing it justice. This salad ought to be a strong competitor for your Thanksgiving table. It might pull double-duty as a hearty vegetarian choice and act as wild rice stuffing. It’s likewise an excellent healthy weekday choice as the vacations technique (leftovers load well for lunch).

If you aren’t rather offered on the idea yet, I have a little story for you. My sweetheart typically declares that arugula is too “peppery” for his preference, and at first decreased the salad. Then, he got a take a look at it and requested for a bite. Then, I heard, “This salad is truly good.” After a couple of more bites, “Why is this so great? What remains in it?” Lastly, “This is so great. Will you make this for me on my birthday?” Triumph !!!

wild rice salad with lemon dressing

Wild Rice and Arugula Salad Tips

To make this salad beforehand: You’ll wish to prepare the wild rice in advance, at minimum. You might likewise blend together the dressing, and make up the salad (do not toss it with the dressing up until you’re all set to serve). Shop any parts in the refrigerator, covered, for as much as 2 days.

You can prepare the wild rice in your Instantaneous Pot, if you have one. It ends up terrific, and it’s good not to babysit the pot while it’s cooking. See the dish notes for information (I discovered how to prepare wild rice by doing this when I made this wild rice salad, from Megan’s The Fresh & Healthy Instantaneous Pot Cookbook.

Do not avoid the toasted almonds action. Toasting the almonds brings a great deal of tempting tasty taste to this salad! The almonds can burn rapidly, so do not step far from the range while they’re cooking.

Collapse the feta by hand. I constantly advise collapsing your feta (or goat cheese) with a fork prior to utilizing, instead of purchasing the pre-crumbled kind. Pre-crumbled is covered in powder to avoid clumping, and it does not taste almost as great (it’s likewise more costly per ounce). The only exception to this guideline that I have actually discovered up until now is the fallen apart feta by Organic Valley.

You can quickly double the dish for a bigger crowd. As composed, it yields 4 medium hearty salads, or might be extended to as much as 8 side portions. The arugula wilts down a fair bit (which is good), however the wilting impact does make the salad appearance less significant than it truly is.

how to make arugula wild rice salad

arugula wild rice salad recipe with feta almonds dried cherries lemon dressing

Please let me understand how this salad ends up for you in the remarks! I’m constantly so excited for your feedback.

Trying To Find more Thanksgiving-worthy salads? Here are a few of my leading choices:

  • Shredded Brussels Sprouts & Arugula Salad with Sunlight Dressing
  • Favorite Green Salad with Apples, Cranberries and Pepitas
  • Balsamic Butternut, Kale and Cranberry Panzanella
  • Fall Kale Salad with Fennel, Honeycrisp and Goat Cheese

arugula wild rice salad recipe

arugula wild rice dressing recipe for thanksgiving

Arugula and Wild Rice Salad

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 40 minutes
  • Overall Time: 55 minutes
  • Yield: 4 portions 1 x
  • Classification: Salad
  • Technique: Stovetop
  • Food: American

5 from 99 evaluations

This wild rice salad consists of arugula, dried cherries, toasted almonds and feta, tossed in a zippy lemon dressing! It’s gluten complimentary, filling and tasty. Dish yields 4 medium salads, or 8 little side portions.

Active Ingredients


  • 1 cup wild rice, rinsed
  • 1/2 cup sliced almonds
  • 1 teaspoon olive oil
  • 5 ounces arugula (about 5 loaded cups)
  • 1/2 cup coarsely sliced fresh basil (from one 2/3 ounce container)
  • 1/2 cup dried tart cherries or cranberries, sliced
  • 1/2 cup fell apart feta or goat cheese (about 2 ounces)

Lemon dressing

  • 1/4 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, pushed or minced
  • 1/4 teaspoon great sea salt, to taste
  • Newly ground black pepper, to taste


  1. To prepare the wild rice, bring a big pot of water to boil. Include the rinsed rice and continue boiling, minimizing heat as essential to avoid overflow, for 40 minutes to 55 minutes, up until the rice is happily tender however still uses a light resistance to the bite. Eliminate from heat, drain pipes the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then eliminate the cover and let the rice cool.
  2. To toast the almonds, warm one teaspoon olive oil in a little frying pan over medium-low heat. Include the almonds and a pinch of salt and cook up until they’re turning gently golden and aromatic, about 4 to 5 minutes, stirring regularly. Reserve to cool.
  3. In a little bowl, blend together the dressing active ingredients up until combined.
  4. To put together the salad, move the cooled rice to a big bowl. Include the arugula, sliced basil, almonds, sour cherries and feta. Gather the dressing, toss well, and season to taste with extra salt (I typically include another pinch or more) and pepper. If the salad requires more fresh, intense taste, amount to 1 tablespoon more lemon juice.
  5. Set the salad aside for 10 minutes prior to serving, to provide the rice time to absorb a few of the dressing. This salad keeps well in the fridge, covered, for 2 to 3 days. You may require to get up leftovers with an additional drizzle of olive oil and capture of lemon (the rice takes in the dressing with time).


Dish motivated by Plenty More and my journey to Michigan to discover tart cherries.
Make it vegan: Avoid the feta cheese and replacement maple syrup for the honey.

Make it nut complimentary: Alternative pepitas for the pecans.
Instantaneous pot choice: Include the wild rice and 1 1/4 cups water to the Instantaneous Pot. Protect the cover and move the steam release valve to Sealing. Select the Manual/Pressure Cook choice and cook on high pressure for 22 minutes. When the cooking cycle is total, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to launch any staying pressure. When the drifting valve drops, eliminate the cover and provide the rice a stir. Let the rice cool for a minimum of 10 minutes prior to tossing with the staying active ingredients.

Modification it up: You can alter the entire grains (farro would be my leading choice), almonds (pecans or pepitas would be charming), feta (goat cheese would work simply as well), and dried cherries (merely utilize dried cranberries). If you can’t discover fresh basil this time of year, you can securely omit it.

▸ Nutrition Info

The details revealed is a quote supplied by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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