Have you tried wild rice in your salads yet? I’m hooked! Wild rice is chewy, nutty, and hearty. It’s high in protein and B vitamins, and adds a strong backbone to healthy green salads.
This salad is wholesome and filling, with plenty of bold arugula and bursts of flavor in the form of toasted almonds, creamy feta, dried tart cherries and fresh basil.
I shared this recipe several years ago, but I’m afraid the photos weren’t doing it justice. This salad should be a strong contender for your Thanksgiving table. It could pull double-duty as a hearty vegetarian option and serve as wild rice stuffing. It’s also a great healthy weekday option as the holidays approach (leftovers pack well for lunch).
If you aren’t quite sold on the concept yet, I have a little story for you. My boyfriend usually claims that arugula is too “peppery” for his liking, and initially declined the salad. Then, he got a look at it and asked for a bite. Then, I heard, “This salad is really nice.” After a few more bites, “Why is this so good? What’s in it?” Finally, “This is so good. Will you make this for me on my birthday?” Victory!!!