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Cherry and Wild Rice Salad with Spinach and Walnuts

Serves 4
Time 1 hr 10 min
Hearty wild rice and sweet and tangy cherries star in this deliciously satisfying main-course salad.
Ingredients
  • 2 cups low-sodium vegetable broth
  • 1/3 cup wild rice
  • 2 tablespoons cider vinegar
  • 1 clove garlic, chopped
  • 1/2 teaspoon 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 stalks, thinly sliced
  • 1 bunch green onions, thinly sliced
  • 3/4 cup toasted walnut halves, chopped
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Method

In a medium saucepan, bring broth to a boil and stir in wild rice. 

Lower the heat, cover the pan and cook 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 of the cherries in a blender. 

In a large bowl, combine spinach, celery, green onions and walnuts. 

Quarter remaining 1 cup cherries and add them to the bowl. 

Drizzle with cherry purée and toss. 

Toss again with the cooled rice and serve.

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.
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  • 2 cups low-sodium vegetable broth
  • 1/3 cup wild rice
  • 2 tablespoons cider vinegar
  • 1 clove garlic, chopped
  • 1/2 teaspoon 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 stalks, thinly sliced
  • 1 bunch green onions, thinly sliced
  • 3/4 cup toasted walnut halves, chopped
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.