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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 6 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 Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Course: Salad
Cuisine: American
Keyword: Wild Rice Arugula Salad, Wild Rice Salad
Servings: 4 servings
Calories: 273.6kcal
Author: Lisa Bryan


  • 4 cups baby arugula
  • 3/4 cup wild rice
  • 1 large cucumber small diced
  • 3 green onions sliced
  • 1/4 cup fresh mint chopped
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • salt and pepper to taste
  • 1/2 recipe lemon vinaigrette


  • 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.


  • 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.


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