Arugula and Wild Rice Salad with Zippy Lemon Dressing
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.
Updated by Kathryne Taylor on May 22, 2024
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.
Watch How to Make Arugula and Wild Rice Salad
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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!
Thanks, Lynn! Hope you love it!
If only wild rice wasn’t so expensive, I love it so much!! And this salad makes me really hungry!
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.
Glad you appreciated it! I’m definitely cooking up more wild rice soon.
Ooooohhh I can’t wait to try this salad! Love wild rice and arugula.
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!
Thank you!!! I should have good news on that front soon! :)
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…
Arugula is one of my favorites! I wondered that about rice. Thank you for setting me straight!
I will have to try this. It looks amazing!
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! :)
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.
Haha, gotta love those Midwestern rent prices (Chicago aside). Thanks, Eileen!
Mmmmm, I love wild rice! Never would’ve guessed putting them in cherries would be a delicious salad :D perfect for August!
Looks delish! Not such a fan of dried fruit, though. How do you think pomegranate seeds would be? Or fresh cherries?
Love the idea of adding fresh cherries! I’d halve them.
I spent part of my childhood in Michigan… perhaps that’s why I love cherries so… What a perfectly composed salad! Love!
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.
That is such a great tip! Thank you, Jeremy.
Ummmm- this looks to yummy!! And you look beautiful! Thanks for posting!
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.
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!
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!
Now this is my kind of salad and it’s so pretty. I know what I’ll be eating this weekend.
Wild rice is sooo yummy! I just wish it didn’t take so long to cook!
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.
Another winner! I made this for dinner tonight with a side of fresh avocado. Deeelish!! Thank you!
Yay! Thank you, Marnie!
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.
Thanks, Leo! Hope you’ll get a chance to try it soon!
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!
Oh yes, I think it’s time! Wild rice is so nutty and delicious.
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!!
Thank you so much, Marianne! I really appreciate your sweet comment. I’ll have good news for you soon! :)
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!
Oh, that’s right! I’m jealous that you can buy fresh cherries at your market!
Made this for dinner and was so good I was eating it out of the bowl!
Yay! Thanks, Deepthi!
Brilliant salad! Can’t wait to try it, yum.
I made this over the weekend. What an incredible fusion-explosion of different flavors! Outstanding….
Thank you, CJ! Happy to hear it!
This was divine. Lovely combination of flavors. Can’t wait to eat the rest of it tomorrow!
Thank you, Kath!!!
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.
Thank you, Julie! I like your spinach-cranberry variation!
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
Thank you, Teresa! I’m so glad you enjoyed it!
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!
This was absolute yumminess!
On my repeat list for sure.
Thank you, Nella!
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.
Hooray! Thank you, Nguyet.
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.
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!
Thank you, Kate! I made this on Sunday and it’s been perfect as leftovers for lunch this week. Super tasty and filling!
Thank you, Erika! :)
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!!!
Yay, thanks Moira! Glad you found my site!
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!
Wow, that’s quite a statement! Yay!
Made this for dinner tonight and it was fantastic. My husband raved about it. Thanks so much Kate.
Thank you, Winnie! Glad to hear it!
Kaboom! We enjoyed this so much we will be making a second batch pronto.
Thank you, Michael!
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!
Glad you enjoyed it!
This salad is amazing. I love it! I can’t get enough of it.
Hooray! Thanks, Katie.
This salad was so good!! I’ll definitely make this again.
Yay, thanks Eija!
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. :)
Haha! Crack salad, love that. :)
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 :)
Thank you, Amy! So glad to hear that!
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.
Hooray! Thanks, Tiffany!
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.
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.
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!
I’ve made this salad vegan (no cheese) three times now. Undoubtably the best salad ever!
Love this salad! It is always a hit!
I made this salad for our family and they LOVED it!!! I’m making it again this week on their request!
Well done!
Is the 1 cup of rice a measure of cooked rice or uncooked (which yields 2 cup cooked)?
It’s uncooked rice. I have instructions for how to cook it in step one.
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?