Arugula and Wild Rice Salad with Zippy Lemon Dressing

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 lots of strong 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 back, however I hesitate the images 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 method (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 taste, 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 great.” 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 ahead of time, at minimum. You might likewise blend together the dressing, and make up the salad (do not toss it with the dressing till you’re all set to serve). Shop any parts in the refrigerator, covered, for approximately 2 days.

You can prepare the wild rice in your Instantaneous Pot, if you have one. It ends up fantastic, and it’s great 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 mouthwatering 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 suggest 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 pricey per ounce). The only exception to this guideline that I have actually discovered up until now is the collapsed 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 approximately 8 side portions. The arugula wilts down a fair bit (which is great), 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.

Searching For 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.



  • 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 collapsed 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 needed to avoid overflow, for 40 minutes to 55 minutes, till the rice is happily tender however still provides 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 get rid of 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 till 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 components till 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, brilliant 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 take in a few of the dressing. This salad keeps well in the fridge, covered, for 2 to 3 days. You may require to awaken leftovers with an additional drizzle of olive oil and capture of lemon (the rice soaks up the dressing gradually).


Dish motivated by Plenty More and my journey to Michigan to discover tart cherries.
Make it vegan: Avoid the feta cheese and alternative 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, get rid of the cover and provide the rice a stir. Let the rice cool for a minimum of 10 minutes prior to tossing with the staying components.

Modification it up: You can alter the entire grains (farro would be my leading choice), almonds (pecans or pepitas would be beautiful), feta (goat cheese would work simply as well), and dried cherries (just 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 price quote supplied by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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