Have you tried wild rice in your salads yet? I’m hooked! Wild rice is chewy, nutty, and hearty. It’s high in protein and B vitamins, and adds a strong backbone to healthy green salads.
This salad is wholesome and filling, with plenty of bold arugula and bursts of flavor in the form of toasted almonds, creamy feta, dried tart cherries and fresh basil.
I shared this recipe several years ago, but I’m afraid the photos weren’t doing it justice. This salad should be a strong contender for your Thanksgiving table. It could pull double-duty as a hearty vegetarian option and serve as wild rice stuffing. It’s also a great healthy weekday option as the holidays approach (leftovers pack well for lunch).
If you aren’t quite sold on the concept yet, I have a little story for you. My boyfriend usually claims that arugula is too “peppery” for his liking, and initially declined the salad. Then, he got a look at it and asked for a bite. Then, I heard, “This salad is really nice.” After a few more bites, “Why is this so good? What’s in it?” Finally, “This is so good. Will you make this for me on my birthday?” Victory!!!
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.
You can cook the wild rice in your Instant Pot, if you have one. It turns out great, and it’s nice not to babysit the pot while it’s cooking. See the recipe notes for details (I learned how to cook wild rice this way when I made this wild rice salad, from Megan’s The Fresh & Healthy Instant Pot Cookbook.
Don’t skip the toasted almonds step. Toasting the almonds brings a lot of irresistible savory flavor to this salad! The almonds can burn quickly, so don’t step away from the stove while they’re cooking.
Crumble the feta by hand. I always recommend crumbling your feta (or goat cheese) with a fork before using, rather than buying the pre-crumbled kind. Pre-crumbled is coated in powder to prevent clumping, and it doesn’t taste nearly as good (it’s also more expensive per ounce). The only exception to this rule that I’ve found so far is the crumbled feta by Organic Valley.
You can easily double the recipe for a larger crowd. As written, it yields 4 medium hearty salads, or could be stretched to up to 8 side servings. The arugula wilts down quite a bit (which is nice), but the wilting effect does make the salad look less substantial than it really is.
Please let me know how this salad turns out for you in the comments! I’m always so eager for your feedback.
Looking for more Thanksgiving-worthy salads? Here are a few of my top picks:
- Shredded Brussels Sprouts & Arugula Salad with Sunshine Dressing
- Favorite Green Salad with Apples, Cranberries and Pepitas
- Balsamic Butternut, Kale and Cranberry Panzanella
- Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
Arugula and Wild Rice Salad
- Author:
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
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.
Ingredients
Salad
- 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)
Lemon dressing
- 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
Instructions
- 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.
- 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.
- In a small bowl, whisk together the dressing ingredients until blended.
- 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.
- 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).
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.
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 cherries (simply use dried cranberries). If you can’t find fresh basil this time of year, you can safely omit it.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Lynn Richards
Oh, my. Definitely trying this one. I’m always looking for fresh, new recipes for summer that don’t have me in the kitchen for very long and this one fits the bill!
Kate
Thanks, Lynn! Hope you love it!
valentina | sweet kabocha
If only wild rice wasn’t so expensive, I love it so much!! And this salad makes me really hungry!
Amy @ Parsley In My Teeth
Thanks for the tart cherry primer! I grew up in Michigan and didn’t know half that stuff, so thanks. I’ve been a wild rice craze lately and this looks like the perfect salad for a hot summer day.
Kate
Glad you appreciated it! I’m definitely cooking up more wild rice soon.
Catwalk803
Ooooohhh I can’t wait to try this salad! Love wild rice and arugula.
Catwalk803
One other thing…. please, oh please, hurry and write/publish a cookbook for us! I’d be first in line for one. You are a fabulous writer and cook!
Kate
Thank you!!! I should have good news on that front soon! :)
Susan
This salad sounds wonderful, although I would probably sub a tamer green for the arugula (I get real tired of arugula real fast, unfortunately). FYI, rice is also in the grass family, just a different part of the family from wild rice. Old botanists just never quit…
Kate
Arugula is one of my favorites! I wondered that about rice. Thank you for setting me straight!
Bella B
I will have to try this. It looks amazing!
Sarah | Well and Full
This is everything I’ve ever wanted in a salad! I love lemon in savory applications so this zippy lemon dressing is perfect to me. Love it! :)
Eileen
Cherries are definitely one of the things I miss most about living in Michigan! Well, cherries and the rent prices. :) This salad sounds like the perfect combination of tangy and bitter flavors, plus that wild rice chew. So good.
Kate
Haha, gotta love those Midwestern rent prices (Chicago aside). Thanks, Eileen!
Cassie
Mmmmm, I love wild rice! Never would’ve guessed putting them in cherries would be a delicious salad :D perfect for August!
Alyssa
Looks delish! Not such a fan of dried fruit, though. How do you think pomegranate seeds would be? Or fresh cherries?
Kate
Love the idea of adding fresh cherries! I’d halve them.
MB@Bourbon and Brown Sugar
I spent part of my childhood in Michigan… perhaps that’s why I love cherries so… What a perfectly composed salad! Love!
Jeremy Heyl
I love wild rice, can’t wait to try this. I read a comment that said wild rice is too expensive. I agree, when you buy the tiny box at your local grocery store. I buy mine in bulk whenever I’m up in northern Wisconsin or Minnesota. Once a year when a friend and I go fishing in September I’m the foodie buying wild rice and maple syrup at the bait store. I think you can find the same deals online, just look around.
Kate
That is such a great tip! Thank you, Jeremy.
Elissa
Ummmm- this looks to yummy!! And you look beautiful! Thanks for posting!
Joanne
I feel like I’ve been living off of ice cream…so yeah I need this salad. BIG TIME. Plus I love anything cherry-filled! Sweet, sour, dried…I love ’em all.
Brynn
Hi Kate! I tried this recipe with Uncle Ben’s instant wild rice and the salad was delightful. It cooks in like 90 seconds and is pretty much god sent. I forgot last minuet about a salad I had volunteered to bring to a party (note to self to stop volunteering to supply food), and everyone was praising it all evening. Thanks Kate!
★★★★★
Kate
Thank you, Brynn! So glad everyone enjoyed it. I’ve used instant rice before and didn’t know that wild rice was an option! Awesome!
Celeste @TheWholeServing
Now this is my kind of salad and it’s so pretty. I know what I’ll be eating this weekend.
Emily
Wild rice is sooo yummy! I just wish it didn’t take so long to cook!
Kate
Isn’t it?! You might check out the cooking method I used here—it’s easier and takes about 10 minutes less than the standard method.
Marnie
Another winner! I made this for dinner tonight with a side of fresh avocado. Deeelish!! Thank you!
Kate
Yay! Thank you, Marnie!
Leo Sigh
Wow, this looks lovely. Would never thought of adding wild rice to a salad but it looks like it works well. May just try it.
Gorgeous photos too, btw.
Kate
Thanks, Leo! Hope you’ll get a chance to try it soon!
Claudia | The Brick Kitchen
This looks so delicious, and super healthy too! I hardly ever (ok, have never) used wild rice so think it is probably time I get onto that one.. And basil, almonds, cherries and feta?! Such a good combo! Love salads that are just that little bit special, and very different from the old lettuce/tomato/cucumber/vinaigrette that we get 2x daily at college!
Kate
Oh yes, I think it’s time! Wild rice is so nutty and delicious.
Marianne
This is on my meal plan for tomorrow. Just wanted to say how much I love coming to your site each week! I adore your writing and reading about the background behind the recipes. I, too, hope you publish a cookbook for all of us Cookie and Kate lovers! Thanks for all you do!!
Kate
Thank you so much, Marianne! I really appreciate your sweet comment. I’ll have good news for you soon! :)
Kristin
Don’t forget WI cherries from Door County. We had cherry trees growing up and I remember spending hours pitting cherries. Thankfully, now fresh Door Co cherries are sold already pitted at my local fruit market. We have been enjoying them in yogurt, on French toast, on homemade ice cream and in pie. I plan to freeze the rest for use in scones. Thanks for reminding me to use some in salad!
Kate
Oh, that’s right! I’m jealous that you can buy fresh cherries at your market!
Deepthi
Made this for dinner and was so good I was eating it out of the bowl!
★★★★★
Kate
Yay! Thanks, Deepthi!
Rajul
Brilliant salad! Can’t wait to try it, yum.
CJ
I made this over the weekend. What an incredible fusion-explosion of different flavors! Outstanding….
Kate
Thank you, CJ! Happy to hear it!
Kath
This was divine. Lovely combination of flavors. Can’t wait to eat the rest of it tomorrow!
Kate
Thank you, Kath!!!
Julie
This salad is definitely one I will add to my repertoire! Today I substituted spinach and cranberries for the arugula and cherries – and it still tasted great! I may scaled back on the garlic and just use half a clove next time.
★★★★★
Kate
Thank you, Julie! I like your spinach-cranberry variation!
Teresa Walker
Hello Kate ….just had this for dinner! Yum. I find it’s helpful to soak wild rice for an hour or so before cooking to ensure the majority of the grains open up fully. I used an equal combination of dried cranberries & dried cherries & also added chopped tomato & cucumber to the salad. Thanks for all your tasty recipes & stunning photos.
Cheers!
Teresa
★★★★★
Kate
Thank you, Teresa! I’m so glad you enjoyed it!
Souie
This is by far the best salad I have tasted (and made). My Swiss husband who grew up with respect and love for culinary practices and food said it was world class, Cookie must have approved it!
Nella
This was absolute yumminess!
On my repeat list for sure.
★★★★★
Kate
Thank you, Nella!
Nguyet @ Taming of the Spoon
This recipe was the perfect way to use a big bag of arugula I got from a CSA pick-up. The salad was delicious and so easy to make. Your cooking technique for the wild rice worked beautifully. Thanks.
Kate
Hooray! Thank you, Nguyet.
Erika
I really want to make this! Would you mind sharing where you get your wild rice and dried cherries? I’m wondering if they’d be available at my regular grocery store, or if I’d need to hit up whole foods.
Kate
Hey Erika! I found them both at Trader Joe’s. I think you’ll be able to find wild rice at a well-stocked grocery store, and hopefully dried cherries, too!
Erika
Thank you, Kate! I made this on Sunday and it’s been perfect as leftovers for lunch this week. Super tasty and filling!
★★★★★
Kate
Thank you, Erika! :)
Moira
Found your blog while researching recipe ideas for a second date… I’m lactose intolerant and vegetarian, he is gluten intolerant. Easier than it sounds with the amazing recipes you have here! I made this salad switching out the rice for quinoa to add some protein. Loved it! Also made the sweet potato and rice with spicy peanut putter sauce (omg… to die for!!).
Am looking forward to trying a whole bunch of your recipes… I’m like a kid in a candy store here! Thank you!!!
★★★★★
Kate
Yay, thanks Moira! Glad you found my site!
Alex
I made this last night and added some chicken. My husband from Belgium said he would pay $20 in a restaurant to eat that. I’d say it was a big success!
Thank you Kate!
★★★★★
Kate
Wow, that’s quite a statement! Yay!
Winnie Anderson
Made this for dinner tonight and it was fantastic. My husband raved about it. Thanks so much Kate.
★★★★★
Kate
Thank you, Winnie! Glad to hear it!
Michael
Kaboom! We enjoyed this so much we will be making a second batch pronto.
★★★★★
Kate
Thank you, Michael!
Janine
Made this today for lunch, but subbed quinoa for the wild rice and raisins for the cherries (they were just what I had on hand). Loved it, though I can see how a tart dried fruit, like cherries or cranberries, would be even better!
Kate
Glad you enjoyed it!
Katie
This salad is amazing. I love it! I can’t get enough of it.
★★★★★
Kate
Hooray! Thanks, Katie.
Eija
This salad was so good!! I’ll definitely make this again.
Kate
Yay, thanks Eija!
Richelle
I was looking for a good salad for sack lunches. Stumbled across this one and the rest is history. I now call it the “crack salad” — I’m completely addicted! Not only does it hold up well in the fridge, it actually tastes better the next day. So awesome, Kate! Thanks for making salad my first choice. :)
★★★★★
Kate
Haha! Crack salad, love that. :)
Amy
Hi Kate! I am so overdue in leaving you a note. I have been making this for lunch for the past month or so! It’s fantastic and so wonderfully versatile. I love being able to switch up the nuts, dried fruit, cheese and dressing. Thank you for helping me stay on track throughout the week :)
Kate
Thank you, Amy! So glad to hear that!
Tiffany
I made this for an office potluck and it was a huge hit. I’ve already received a request to make it for friendsgiving next week! Will happily oblige.
★★★★★
Kate
Hooray! Thanks, Tiffany!
Leigh
We absolutely LOVE, LOVE, LOVE this salad. Our crowd includes a 4 and 6 yr old. Your recipes are all delicious and we have greatly enjoyed so many of them.
Kate
Thank you, Leigh! That’s really nice to hear. Glad your little ones enjoyed the salad! I’m not sure I would have appreciated it at their age.
Caitlin
This salad turned out so tasty! I made it along side your quiche with almond meal crust and cremini mushrooms for my husband and he thought everything was fantastic. One note – in your ingredients list, I think you meant to write “basil” and not “bail.” Now, off to cook more of your delicious recipes!
★★★★★
Tim Pierce
I’ve made this salad vegan (no cheese) three times now. Undoubtably the best salad ever!
★★★★★
Sarah
Love this salad! It is always a hit!
★★★★
Deb Spofford
I made this salad for our family and they LOVED it!!! I’m making it again this week on their request!
Well done!
Marianne
Is the 1 cup of rice a measure of cooked rice or uncooked (which yields 2 cup cooked)?
Kate
It’s uncooked rice. I have instructions for how to cook it in step one.
SDoc
I’ve been wondering about using some tart cherry juice in the cooking liquid for the rice. I love love love the flavor and am thinking it would add another dimension to an already delicious dish! Any thoughts?
Diana
the recipe for the salad dressing will that give more than what’s needed for the actual salads?
also this looks yummy :)
Hannah
As to be expected with all C&K recipes, totally delicious!! I ran out of basil so used mint instead, worked really well.
★★★★★
Kate
Woohoo, thank you, Hannah! Mint sounds delicious.
Karen
I made this salad the other night, and then made it again the next day! It was fantastic! Thank you for all of your wonderful recipes.
★★★★★
Kate
Thank you, Karen! :)
kates
This was a great salad, thank you! Even a few days after I made it — and with wilted arugula — it was still a crowd pleaser because of the fantastic flavors. I used maple syrup and would do so again. Thanks!
★★★★
Enid Weygandt
Loved this salad! Delicious.
★★★★
Eija
I have made this salad so many times – everyone loves it – kids, adults, veggie and meat lovers alike. Thank you!!
★★★★★
Melissa
The arugula, wild rice, and dried cherry (in my case cranberry) salad is absolutely delicious! I was so upset the first time I made it, because there were no leftovers. My husband and 3 kids ate it all up! Now I know to make a double batch. Loved the veggie enchiladas too. I’m looking forward to trying your other recipes. Eating healthy is easier with yummy recipes! Thank you
Kate
Thank you, Melissa! Really happy to hear it. I’m also glad that I saw your comment right now, when I have a bag of arugula in the fridge and not much else! I think I’ll make this salad for dinner. :)
Adrienne
I am obsessed with this recipe. So glad I found your site. I have made it 4-5 times with cranberries. I usually make a batch and a half or double batch and eat it for lunches for several days. So good.
Kate
Yay! Thanks, Adrienne. Happy to hear it.
Anouk
This salad is amazing! I was in a hurry, so I quickly pan heated the raw nuts, leftover wild rice, cherries, and dressing. I tossed them warm with the arugula and cheese (I did not have fresh basil in the house.) Fast and scrumptious- thank you Kate!
★★★★★
Kate
Thank you, Anouk! I’m so glad you loved the salad.
Amy
Just made this as a trial run for a Thanksgiving side salad option and my whole family LOVED it. What I appreciate most about the salad is how easy it is to make, but how complex and multi-layered the flavors are! And my pups loved cleaning up the leftovers :). Thanks for another great recipe!
★★★★★
emily
I made this salad and it is perfect just the way it is! But here’s my question: I would like to make this for a group that includes someone who cannot eat nuts or cheese. Is there a seed you might recommend to replace the almonds? And I guess I’ll just not use cheese or do you recommend replacing it with something else?
Thank you!
★★★★★
Julia
I gave this recipe to my mom and she made it for thanksgiving. It is delicious and I can’t wait to have it again!
Mary Ellen Finucane
I made this for Thanksgiving and it was delicious. I left out the feta, because I’m vegan. I had planned on serving it on the side but we totally forgot! Loved the cherries and the rice together. It looked very festive and was very easy. I may make it again for Christmas.
★★★★★
Amy
I made this for some friends last weekend, and they DEVOURED it! It was really really lovely, thank you for creating it. I omitted the feta and used maple syrup to make it vegan and it was delicious.
Kate
Perfect! I’m so glad this was such a hit!
Kayla
I am currently eating this right now! It’s so good!
I did make a few changes due to my dietary needs and what I had on hand. I subbed ACV for lemon juice (just 1 tbl instead of 2) in the dressing and added a little more dijon to it. I used hemp hearts instead of almonds, just sprinkling them on top of my bowl. I used defrosted frozen cherries and they were delicious. I also sprinkled some nutritional yeast on top instead of the feta. Delicious!
The wild rice is essential and such a nice touch. Worth the extra money it may cost for it!
Thanks again for another great recipe that’s quick, easy to assemble, and easy to modify for your individual needs.
★★★★★
Kate
Great! I love that you found it easy to swap out ingredients based on your needs–your version sounds excellent.
Cynda
Was visiting my hometown Vancouver BC and my daughter and sister and I visited with an old childhood neighbor friend and she made this for us… couldn’t wait to get back to Montreal to make it… labour of love AND food too!
Kate
I’m so glad your friend shared this with you, Cynda!
Rclifton
You inspired me to use what I had and make my version of this salad. I had arugula and dried cherries, honey and garlic, and something like all the rest. It was quite tasty. I’ll try again, maybe planning ahead to have more of the ingredients you used.
★★★★★
Kate
I’m glad it worked out with what you had on hand!
Galen
Hi Kate – I’m in the process of making this – can’t wait to try! – and noticed that (of course) the cup of wild rice increased significantly in volume after cooking. Does the 1 cup measurement apply to the cooked or uncooked rice? Thanks!
Michael
So. I first made this recipe on the 9th of September 2015 and have been making it ever since; I’m going on a second date tonight with a girl I just met. She just moved into a new apartment with a smaller kitchen and has not been inspired to cook in it yet. It was also her birthday last week. So I’m going to serve four occasions with one recipe: her birthday, break in her new kitchen, and celebrate the 2 year anniversary since discovering this recipe—It’s the only salad I truly believe in; it’s quite amazing that a salad could be anything else—as to the fourth occasion: for THAT i’ll have to omit the garlic in the dressing ;)…. (thank you kate)
★★★★★
Hannah
This recipe is outstanding!!
★★★★★
Kate
Thank you, Hannah!
jack collier
Smashing recipe.
★★★★★
Kate
Thank you! I appreciate the comment and review, Jack :)
Sarah
This looks yummy, Arugula is my favorite!!
I am also in KC, any thoughts on where to procure tart dried cherries?
TY
Kate
Well, hello! You can find them in the dried fruit/nuts area of most grocery stores. I know Trader Joe’s has some!
Pam Edmondson
Another absolutely amazing recipe!. Thank you. Made this salad today, so I would have it in the refrigerator for a quick lunch over the next couple of days. It’s gone. My daughter tasted it and had to have a bowl, told my husband, and he had to have a bowl… I will make another batch tomorrow. You are a master at recipe creation, every one is fabulous!
★★★★★
Kate
You’re very welcome, Pam! Thank you for the review. The entire family had to have a bowl, love that.
Vinitha
Dear Kate,
I made this arugula salad several times. It’s so delicious and easy to make. My family and friends loved it. I have shared your website with several of my friends and family. My daughter in law already knew you as she has tried many of your recipes.
Thank you for the wonderful recipes. Well done!!!!
Kate
Thank you, Vinitha! I’m so happy to hear that. If you would like to leave a star review, I would appreciate it!
Heather
I clicked on the nutrition information but nothing seems to appear – would it be possible to get that for this salad that looks absolutely fantastic?
thanks!
Kate
Hi Heather! Make sure you allow cookies in your browser as this is a plug-in. Hopefully this helps!
Leah Elizabeth
This looks amazing! Am definitely going to make sure this ends up on our Thanksgiving menu.
Kate
Love that! This is great for Thanksgiving.
Susan
Looks so great, it has inspired me to make it for dinner tonight!
All ingredients are prepared, just waiting for the rice to cool down and drizzle away!
Thanks so much.
Susan
Kate
I’m so happy I inspired you! Thank you, Susan.
Jeni
Just made this tonight for my family and it was great! It’s going in our standard rotation. We made it with leftover red rice we had in the fridge and added a little spinach we had on hand.
★★★★★
Kate
Thank you for sharing, Jeni!
kohlene
Made this tonight and yummy! Will be a house regular. Substituted Camargue brown rice- living in Switzerland haven’t found wild rice. Used dried cranberries, would have loved to have the cherries. Overall delicious and satisfying. even hubby that doesn’t touch rice loved it!! BTW bought your cookbook…a real treasure.
★★★★★
Kate
Thanks so much for letting me know your thoughts on this recipe and for buying my cookbook! I appreciate it.
Ryan Hutchinson
Wonderful recipes, I have made a similar salad and its always amazing!
★★★★★
Kate
Thank you for sharing, Ryan!
Marjorie Allen
This salad is delicious! Thanks heaps
★★★★★
Kate
You’re welcome!
Amy
I just made this for lunch — it’s delicious (and I’m not an arugala lover). I used an arugala/baby spinach blend, farro and feta. Will definitely be making this again.
Kate
Hooray! I’m glad you tried it even though you don’t love arugula!
Bill
Eating this now…so awesome!
I have a sweat potato on the side as well.
Next is your roasted brussel sprouts!
★★★★★
Kate
Thank you for sharing, Bill! Two great recipes for sure.
Da
This is a gorgeous and scrumptious salad! I made it vegan by using vegan cheese and little white balsamic for the kick, and I added a handful of roasted-salted pepitas just because. Absolutely amazing, and thanks so much for sharing it with us!
★★★★★
Kate
Thank you for trying it, Da! I appreciate your review.
Stacey
This is a restaurant-quality meal at home! That’s the feedback I got from friends who I served it to. Even my husband, who isn’t always keen on salads, raved about it. Thanks, Kate!
★★★★★
Kate
You’re welcome, Stacey! I’m glad it was a hit with your husband, too.
Sunshine Daly
This was, as usual, yummy. I keeper. Thanks for sharing!
★★★★★
Kate
You’re welcome!
Karen Oliver
Wow! I just made this for Thanksgiving tomorrow and it is incredible. I actually ate it warm (was starving and couldn’t wait for the rice to cool) and it was delicious. I can’t wait to have it cold tomorrow! The dressing is perfect but to me its the basil that sends this dish over the top. Thanks for hitting this one out of the park!
★★★★★
Kate
You’re welcome! What a great dish for Thanksgiving. I appreciate the review, Karen!
Jan Seymour
I made this for Thanksgiving dinner yesterday. The skeptics were blown away! It was the biggest hit of the night. The only difference from your ingredients, I couldn’t find Wild Rice – I only found blends. So I substituted with Manitou Exotic Rice – Heirloom Black Rice. It was fantastic. I would suggest you try it and list it as an alternative to the Wild Rice. Everybody said make this again next time!
★★★★★
Kate
I’m glad they were blown away! This salad will do that for sure. Thanks for sharing, Jan!
Kate
You’re welcome!
Kate
You’re welcome!
CJ
I LOVE THIS SALAD. I’ve probably made it 25 times since you first posted the recipe. Needless to say, I’m obsessed.
★★★★★
Kate
Love that, CJ!! Thanks so much for sharing your excitement for this salad. 25 times, that’s awesome!
carla clayton
Thank you so much for posting this. I made it at Thanksgiving, and everyone loved it, and I have made several times since. It has become my favorite salad.
My local Whole Foods doesn’t seem to carry dried cherries so used cranberries instead.
★★★★★
Kate
I’m so happy you loved it! Cranberries works well too!
Cindy
Glad to have found this recipe. Husband declares it to be one of the best he’s had! Nice and easy to toss together too.
Kate
I’m happy you found it too, Cindy! Thanks for commenting.
Marilyn Fernandez
This looked and sounded delicious. I made it exactly as is and it was perfection. I love wild rice in any dish This was spectacular
★★★★★
Kate
I’m excited you loved every part! Thanks for you review, Marilyn.
Ginnie
Best salad EVER!!! Would not change a thing. Just discovered your site and it is absolutely wonderful!
★★★★★
Kate
Best ever?! Thank you, Ginnie!
Mary Chapman
I made this salad last night. Turned out great, really enjoyed the dressing and the mix of flavours was great. I think next time I will try it with cranberries though.
★★★★★
Kate
Thank you for sharing, Mary!
Julia
I make this as my weekly lunch salad incredibly frequently- I keep the nuts and dressing separate and add daily. I also double the amount of arrugula and this double the dressing as well but keep the rest of the ingredients the same
★★★★★
Kate
Thanks for sharing, Julia!
Bethany
This may be the best salad I have ever had, which is saying something since i love salads and eat them almost daily. I’ve made this for dinner several times and even my husband and two year old love it. I’ve made it with tart cherries and other times with raisins when that is what I have on hand and both are amazing. I’d give the recipe 10 stars if I could! Thanks for sharing such an awesome recipe!
★★★★★
Kate
I’m happy to hear that, Bethany!
Ewa
Dear Kate,
Thank you for another great recipe! It was really yummy. Greetings from Berlin.
Kate
Happy to hear you loved it!
Kristin Ruby
Totally unexpected and delicious! I knew it would be good, but this is fantastic. Thanks so much for the recipe!
★★★★★
Kate
I’m happy you were so thrilled! Thank you, Kristin.