This arugula wild rice salad has it all: peppery arugula and a mix of invigorating fresh herbs make a bright and refreshing base. Add the sweetness of grapes, the satisfying crunch of toasted almonds, the creaminess of tangy goat cheese, and the nuttiness of wild rice. Drizzle over an insanely good tangy lemon poppyseed dressing and you’ve got yourself an easy salad that celebrates taste.
You know how some people are known for that one amazing recipe everyone begs them to bring? This salad is exactly that kind of dish. It’s special, memorable, and the sort of thing people ask about long after the plates are cleared.
Even though it feels a little fancy, this arugula wild rice salad is surprisingly easy to throw together. It’s the kind of recipe that makes you look like you tried way harder than you did — and honestly, I’m always happy to take the credit.
Ingredients needed
The token of an amazing salad is contrast: different textures and tastes melding together to create something crave-worthy, and this wild rice arugula salad delivers just that. It has it all: sweetness, savory, citrus, crunch, and fresh flavors. These are the ingredients:
- Wild rice: Nutty wild rice adds a satisfying bite.
- Baby arugula: Peppery arugula is crisp and spicy. Spring mix can be substituted.
- Halved grapes: For a burst of sweetness.
- Toasted almonds: Chopped nuts provide a satisfying crunch.
- Goat cheese: Tangy and creamy, the goat’s cheese melds with the other flavors. If you don’t love goat cheese you could use crumbled feta cheese. Or try blue cheese for a stronger bite.
- Fresh herbs: Mint, dill, and basil add a bright, refreshing note.
- Lemon poppy seed dressing : Fact: a salad is only as good as the dressing you put on it. Fresh lemon juice, dijon mustard, honey, olive oil, sea salt, poppy seeds come together to dress this salad to perfection with a bright citrusy dressing with a tiny crunch.
How is wild rice different?
Here is a fun fact: wild rice isn’t even true rice! It’s actually a type of aquatic grass – the more you know! It differs from brown and white rice in its appearance, taste, and texture:
- Appearance : The first difference you’ll notice will be the appearance – its long, slender, needle-like grains are brown or black in color.
- Taste : Wild rice has a rich, nutty flavor.
- Texture : What sets it apart is its chewy texture, maintaining a firm consistency even after it’s cooked.
What to serve with arugula wild rice salad
Arugula wild rice salad is a blend of contrasting textures and flavors, meaning it can provide a refreshing element that complements or contrasts a variety of dishes. It’s a delicious addition when pairing alongside main courses, or as a light meal on its own! It’s a perfect Thanksgiving or Christmas side salad recipe, too.
Serve beside:
- Sheet Pan Salmon with crispy potatoes and asparagus
- Honey Garlic Pork Chops
- Cauliflower Steaks
Arugula Wild Rice Salad Recipe with Grapes and Goat Cheese
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Ingredients
Arugula Wild Rice Salad
- ▢ 1 cup wild rice
- ▢ 5 ounces baby arugula
- ▢ 1 cup halved grapes
- ▢ ⅓ cup toasted almonds (chopped)
- ▢ ¼ cup goat cheese
- ▢ 2 tablespoons EACH: mint, dill, and basil
Lemon Poppy Seed Dressing
- ▢ Juice of 1 ½ lemons (about ⅓ cup )
- ▢ 2 teaspoons EACH: dijon mustard and honey
- ▢ A good pinch of sea salt
- ▢ ½ cup olive oil
- ▢ 1 tablespoon poppy seeds
Instructions
- Place the wild rice in a medium-sized pot with 3 cups of cold water. Bring to a boil over high heat then reduce the heat to medium-low. Simmer the rice, covered, for 40-60 minutes. (The cooking time can vary widely.) Check the rice after 40 minutes. It is done when many of the kernels have burst open. Remove the lid and let the water evaporate before removing the rice from the heat and letting it cool. 1 cup wild rice
- While the rice is cooking, make the salad dressing. In a medium-sized bowl, whisk the lemon juice, dijon, honey, and sea salt. Continue to whisk while slowly adding the oil. The dressing will turn creamy. Whisk in the poppy seeds. Juice of 1 ½ lemons, 2 teaspoons EACH: dijon mustard and honey, A good pinch of sea salt, ½ cup olive oil, 1 tablespoon poppy seeds
- Add the arugula, grapes, almonds, goat cheese, and the herbs to a large salad bowl. Add the cooked and cooled wild rice. Pour about ½ the dressing over the salad and toss. Serve right away. 5 ounces baby arugula, 1 cup halved grapes, ⅓ cup toasted almonds, ¼ cup goat cheese, 2 tablespoons EACH: mint, dill, and basil
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Arugula Wild Rice Salad Recipe with Grapes and Goat Cheese
Ingredients
Arugula Wild Rice Salad
- 1 cup wild rice
- 5 ounces baby arugula
- 1 cup halved grapes
- ⅓ cup toasted almonds , chopped
- ¼ cup goat cheese
- 2 tablespoons EACH: mint, dill, and basil
Lemon Poppy Seed Dressing
- Juice of 1 ½ lemons , about ⅓ cup
- 2 teaspoons EACH: dijon mustard and honey
- A good pinch of sea salt
- ½ cup olive oil
- 1 tablespoon poppy seeds
Instructions
- Place the wild rice in a medium-sized pot with 3 cups of cold water. Bring to a boil over high heat then reduce the heat to medium-low. Simmer the rice, covered, for 40-60 minutes. (The cooking time can vary widely.) Check the rice after 40 minutes. It is done when many of the kernels have burst open. Remove the lid and let the water evaporate before removing the rice from the heat and letting it cool. 1 cup wild rice
- While the rice is cooking, make the salad dressing. In a medium-sized bowl, whisk the lemon juice, dijon, honey, and sea salt. Continue to whisk while slowly adding the oil. The dressing will turn creamy. Whisk in the poppy seeds. Juice of 1 ½ lemons, 2 teaspoons EACH: dijon mustard and honey, A good pinch of sea salt, ½ cup olive oil, 1 tablespoon poppy seeds
- Add the arugula, grapes, almonds, goat cheese, and the herbs to a large salad bowl. Add the cooked and cooled wild rice. Pour about ½ the dressing over the salad and toss. Serve right away. 5 ounces baby arugula, 1 cup halved grapes, ⅓ cup toasted almonds, ¼ cup goat cheese, 2 tablespoons EACH: mint, dill, and basil
