Arugula Wild Rice Salad with Grapes and Goat Cheese
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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.
This arugula wild rice salad is one of those recipes people remember. It’s the kind of salad that disappears quickly at gatherings and somehow always leads to someone asking me for the recipe before they leave. It feels a little special and unexpected, but it’s actually very easy to pull together.
What makes this salad so good is the contrast of flavors and textures. Nutty wild rice, peppery arugula, sweet grapes, crunchy toasted almonds, creamy goat cheese, and fresh herbs all come together in a way that somehow works perfectly. Every bite is a little different — fresh, crunchy, creamy, bright, savory, and sweet all at once.
And then there’s the lemon poppy seed dressing, which I think really ties everything together. Fresh lemon juice, Dijon, honey, olive oil, and poppy seeds create a bright citrusy dressing with just enough sweetness and a tiny bit of crunch. It coats the wild rice and arugula beautifully, making the whole salad feel vibrant and full of flavor.
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
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
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I’d love to make this but wondering if I can substitute dried herbs for fresh? If so what would you recommend the adjusted amount be?
Thank you!
While I’ve never tried this recipe with dried herbs, the typical conversion is 1 teaspoon of dried herbs to 1 tablespoon of fresh herbs. I hope that helps!
I am going to make this for family dinner tomorrow night and plan to serve it with your 8 minute baked salmon. I can’t wait! It will be fine to make the rice tonight and mix it with the rest of the salad fixings tomorrow, right?
Oh yes! That is no problem at all. 🙂
This salad is so good. It’s become my “go to” salad to take to parties and pot lucks as everyone likes it and it is so different. I make it exactly as written although I have forgotten to add the goat cheese and it’s still delicious. For a crowd I just double all the ingredients except for the dressing and it’s perfect.
That’s so great to hear! Happy that it is a hit with all!