Cherry and Wild Rice Salad with Spinach and Walnuts

Cherry and Wild Rice Salad with Spinach and Walnuts

Serves 4

Hearty wild rice and sweet and tangy cherries star in this deliciously satisfying main-course salad.

  • 2 cups low-sodium vegetable broth
  • 1/3 cup wild rice
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine sea salt
  • 2 cups pitted cherries, divided
  • 3 ounces (about 6 lightly packed cups) baby spinach
  • 2 celery ribs, thinly sliced
  • 1 bunch green onions, thinly sliced
  • 3/4 cup toasted walnut halves, chopped
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In a medium saucepan, bring broth to a boil and stir in wild rice. Lower the heat, cover the pan and cook the rice at a bare simmer until rice grains are tender and most have popped open, about 50 minutes. Drain off any excess liquid. Spread rice on a plate and allow to cool.

Meanwhile, purée vinegar, garlic, pepper, salt and 1 cup cherries in a blender. In a large bowl, combine spinach, celery, green onions and walnuts. Quarter remaining cherries and add them to the bowl. Drizzle with cherry purée and toss. Toss again with the cooled rice and serve.

Nutritional Info: 
Per Serving:320 calories (120 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 280mg sodium, 46g carbohydrate (8g dietary fiber, 15g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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