Wild rice salad with fresh cherries, pecans and goat cheese
Wild rice salad with fresh cherries, pecans, goat cheese and balsamic vinegar is an easy sweet + savory summer side dish!
Yield: 4 servings
Ingredients
- 1 cup wild rice
- ½ teaspoon kosher salt
- 1 heaping cup chopped fresh, pitted cherries
- ⅓ cup chopped pecans
- 4 oz. goat cheese, crumbled
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Instructions
- 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.
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Notes
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.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 17g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 471mg | Fiber: 2g | Sugar: 7g
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