Wild rice salad with fresh cherries, pecans, goat cheese and balsamic vinegar is an easy sweet + savory summer side dish!
Cook wild rice according to package directions. Transfer to a medium bowl, season with salt and allow to cool.
Add remaining ingredients and mix well.
Season to taste with salt and pepper and serve immediately.
The wild rice for this recipe needs to be cooked then cooled. Please plan accordingly.
I love pecans in this salad, but you could substitute walnuts or another favorite nut if you prefer.
I also love the creamy fresh goat cheese, but you could try some Parmesan cheese as well.
You know I love adding in some veggies! I think chopped fresh spinach would be great here!
If you don’t have fresh cherries in season, I feel sure you could substitute dried cherries. It’ll give the dish an extra pop of sweetness!
If you want to prepare this rice salad ahead, I suggest you refrigerate the rice separately, prep the remaining salad components and wait to add the balsamic vinegar and season to taste before serving.
You can freshen up leftovers with another drizzle of balsamic vinegar or a squeeze of fresh lemon juice and/or olive oil.
|Amount Per Serving||As Served|
|Calories 309kcal Calories from fat 117|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 5g||25%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|