Summer Wild Rice Salad with Cherries, Feta, and Pistachios
This bright, flavor-packed Summer Wild Rice Salad is the perfect balance of sweet, savory, creamy, and fresh. Packed with juicy summer cherries, peppery arugula, salty feta, and crunchy pistachios in a creamy honey-balsamic dressing, it’s hearty enough for a healthy lunch or the ultimate side for grilled chicken, salmon, or steak.
Ingredients
Salad
- 2-3 cups cooked wild rice blend (I like using the Instant Pot)
- 2 cups dark cherries pitted and halved
- 5 oz baby arugula
- 1 cup cherry tomatoes I love Flavor Bomb tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh mint cut into thin ribbons (chiffonade)
- ½ cup roasted salted pistachios roughly chopped
- ¼ cup sun-dried tomatoes finely chopped
Creamy Honey Balsamic Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons balsamic vinegar
- 2 Tablespoons plain yogurt
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Cook the wild rice
- Prepare the wild rice blend according to the package directions. I like making mine in the Instant Pot. Spread the cooked rice onto a baking sheet or large plate to cool completely.
Pit the cherries
- Remove the pits by placing the stem end of each cherry over a sturdy straw. Push the straw straight through the cherry until it pops out the other side, carrying the pit with it. Halve the cherries.
Make the dressing
- Whisk together the Dijon mustard, honey, balsamic vinegar, yogurt, and olive oil until smooth and creamy. Season with salt and pepper to taste.
Assemble the salad
- In a large bowl, combine the cooled wild rice, arugula, cherries, cherry tomatoes, feta, mint, pistachios, and finely chopped sun-dried tomatoes.
Dress and serve
- Pour the dressing over the salad and gently toss until everything is evenly coated.