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This wild rice and arugula salad takes advantage of fresh seasonal greens, including arugula, cucumber, spring onions and mint - and pairs that with the nuttiness of wild rice and sweetness of dried cranberries. It's deliciously simple and packed with flavor. 
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5 from 8 votes

Wild Rice and Arugula Salad

This wild rice and arugula salad is loaded with a variety of greens, hearty wild rice and dried cranberries. Then it's drizzled with my homemade lemon vinaigrette.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Salad
Cuisine: American
Keyword: Wild Rice Arugula Salad, Wild Rice Salad
Servings: 4 servings
Author: Lisa Bryan

Ingredients

Instructions

  • Add the wild rice to a fine mesh sieve and rinse with cold water under the faucet.
  • Bring a medium pot of water to a boil and add the wild rice. Cook for 40-50 minutes or until the rice is tender and has started to split open. Drain the rice.
  • Add the rice and remaining ingredients to a large mixing bowl and toss to combine. Drizzle with the lemon vinaigrette.

Notes

  • This is a great "make ahead" salad and it's perfect for meal prep. You can see me make it in my Spring Meal Prep video.
  • And while you can use any brand of wild rice, this is the brand of wild rice that I personally use and recommend as its organic.

Nutrition

Serving: 1serving | Calories: 273.6kcal | Carbohydrates: 35.2g | Protein: 6.4g | Fat: 13.3g | Saturated Fat: 1.6g | Sodium: 26.3mg | Fiber: 5g | Sugar: 11.9g