This wild rice and arugula salad are loaded with a variety of greens, hearty wild rice, and dried cranberries. Then it’s drizzled with my homemade lemon vinaigrette.

  • Author: Lisa Bryan
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Serving: 4 Serving
  • Category: Lunch


  • 4 cups baby arugula or microgreens
  • 3/4 cup wild rice or black rice
  • 1 large cucumber, small diced
  • 3 green onions, sliced
  • 1/4 cup fresh mint, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • salt and pepper, to taste
  • 1/2 recipe lemon vinaigrette


  • Add the wild rice to a fine-mesh sieve and rinse with cold water under the faucet.
  • Bring a medium pot of water to a boil and add the wild rice. Cook for 40-50 minutes or until the rice is tender and has started to split open. Drain the rice.
  • Add the rice and remaining ingredients to a large mixing bowl and toss to combine. Drizzle with the lemon vinaigrette.