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This Wild Rice Arugula Salad is topped with sliced almonds, dried cranberries & a homemade vinaigrette. Perfect winter salad | ThisSavoryVegan.com #thissavoryvegan #vegansalad

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

  1. 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.

  2. While the rice is cooking, combine the rest of the salad ingredients in a bowl. Toss to combine and place in the fridge.

  3. 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.

  4. To serve, add the cooked wild rice** to the salad and drizzle with the dressing. Toss and serve.

Recipe 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.