Chewy, nutty wild rice, sweet cherries, crunchy cucumbers, kale, and herbs all get tossed in a simple lemony dressing and topped with creamy goat cheese and crunchy seeds. This salad pairs so well with the Honey Mustard Grilled Chicken!
Ingredient highlight
Cherries! These little stone fruits are packed with vitamin C, fiber, and potassium. The deep red cherries are rich in anthocyanins – a potent antioxidant and anti-inflammatory phenol.
Servings 4 People
Prep Time 15 minutes 
Cook Time 45 minutes Ingredients
- 1 cup wild rice about 2 ¾-3 cups cooked
- 3 cups loosely packed thinly sliced kale
- 1 cup pitted and halved cherries
- 1 cucumber, peeled, halved lengthwise, seeds removed, and chopped about 1 ½-2 cups
- 1 cup loosely packed basil
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 tbsp maple syrup
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ cup toasted pumpkin seeds
- ½ cup crumbled goat cheese
Instructions
- In a large pot, add wild rice and enough water to cover by 2-3 inches. Bring to a boil over high heat, then reduce the heat to medium-low to bring to a rapid simmer. Cook for 35-45 minutes, or until the grains start to burst open and are tender. Drain and transfer to a quarter sheet pan or large bowl to cool off.
- In a large bowl (if rice is already in a large bowl, just use that), add the kale, drizzle it with a bit of oil, and give it a little massage for a few seconds (this helps break down and soften the kale). Add the cooled wild rice, cherries, cucumber, and herbs.
- Add the olive oil, lemon, maple syrup, salt, and pepper and toss to coat.
- Top with pumpkin seeds, goat cheese, and a sprinkle of salt and pepper.
Items you can prep ahead (optional)
- Cook 1 cup wild rice
- Toast ½ cup pumpkin seeds
- Whisk the dressing together in a large bowl.
- Prep 3 cups kale
- Prep 1 cup cherries
- Prep 1 cucumber
Substitutions:
- Use any grain in place of the wild rice (farro, quinoa, etc…)
- Use any seasonal fruit in place of the cherries (peaches, nectarines, apricots, plums, strawberries)
- Use any hearty greens in place of the kale
- Use any raw, crunchy veggie in place of the cucumber (fennel, radish, celery)
- Use any tender fresh herbs or combination of herbs you have on hand (cilantro, parsley)
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days
Leftovers + Repurposing:
- This salad is best enjoyed chilled or at room temp.
- Top leftover salad with lots of herbs, a fresh squeeze of lemon, drizzle of olive oil, and sprinkle of salt and pepper (along with the nuts and cheese).
- Serve it alongside grilled protein or fish.
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