Wild Rice Arugula Salad
This Wild Rice Arugula Salad is topped with sliced almonds, dried cranberries & a homemade vinaigrette. Perfect winter salad.
Ingredients
- 1/2 cup wild rice dry
- vegan broth
- 4 cups arugula
- 1/2 cup sliced almonds
- 1/4 cup dried cranberries
FOR THE DRESSING
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- pepper to taste
- garlic salt to taste
Instructions
- Prepare the wild rice according to the package instructions.* Wild rice takes longer than traditional rice to cook - expect it to take at least 60 minutes.
- While the rice is cooking, combine the rest of the salad ingredients in a bowl. Toss to combine and place in the fridge.
- Prepare the dressing by combining all of the ingredients in a bowl and whisk together. Taste and adjust seasoning as needed. Set aside until ready to use.
- To serve, add the cooked wild rice** to the salad and drizzle with the dressing. Toss and serve.
Notes
*Follow the cooking instructions on your wild rice package. Swap half of the cooking water in the instructions with broth.
**You can serve this salad warm or cold. If you want to serve it cold, allow the rice to cool before adding it to the salad.
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