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Summer Fruit Wild Rice Salad
The grapes and goldenberries in this recipe make it taste like summer in a bowl, but you can use whatever favorite fruits are in season, like peaches, apples or berries.
INGREDIENTS⅔ cup blanchced slivered almonds ¼ cup olive oil 3 Tbsp. white balsamic vinegar 1½ tsp. Dijon mustard ¼ cup shallots, minced 1 tsp. sea salt 2 cups cooked wild rice, cooled* 5 oz. baby arugula 2 Tbsp. fresh parsley, minced 2 cups seedless grapes, halved ½ cup Navitas Organics Goldenberries |
DIRECTIONSPreheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, about 8–10 minutes. Let cool, then coarsely chop the nuts. To make the dressing, combine the olive oil, vinegar, mustard, shallots and salt in a small mason jar with a lid. Seal, shake well and set aside for a minimum of 30 minutes or until ready to use. To serve, combine the cooled cooked rice, arugula, parsley, grapes, goldenberries and almonds. Shake the dressing well and add as much as desired to the salad, tossing everything together. *Cook the rice according to the manufacturer’s directions. Usually 1 cup of dry rice will yield about 2 cups cooked. Makes 4-6 servings Submitted by Julie Morris | Luminberry |
The grapes and goldenberries in this recipe make it taste like summer in a bowl, but you can use whatever favorite fruits are in season, like peaches, apples or berries.
Ingredients
- ⅔ cup blanchced slivered almonds
- ¼ cup olive oil
- 3 Tbsp. white balsamic vinegar
- 1½ tsp. Dijon mustard
- ¼ cup shallots, minced
- 1 tsp. sea salt
- 2 cups cooked wild rice, cooled*
- 5 oz. baby arugula
- 2 Tbsp. fresh parsley, minced
- 2 cups seedless grapes, halved
-
½ cup Navitas Organics Goldenberries
Directions
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, about 8–10 minutes. Let cool, then coarsely chop the nuts.
- To make the dressing, combine the olive oil, vinegar, mustard, shallots and salt in a small mason jar with a lid. Seal, shake well and set aside for a minimum of 30 minutes or until ready to use.
- To serve, combine the cooled cooked rice, arugula, parsley, grapes, goldenberries and almonds. Shake the dressing well and add as much as desired to the salad, tossing everything together.