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Wild Rice Cherry Cucumber Salad

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 People

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

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

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.

Notes

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.