Gusto TV Wild Rice Salad Recipe - Nutty, Goat Cheese-Topped Salad with Cranberries and Arugula

Wild Rice Salad Recipe

This Wild Rice Salad recipe combines nutty, chewy wild rice with crisp fried goat cheese, tender grilled asparagus, peppery arugula, sweet-tart cranberries, and toasted walnuts for a fresh and satisfying dish. Featured on A is for Apple 2, this salad is versatile, perfect for picnics, potlucks, or as a light, elegant lunch. The combination of textures—from the crispy cheese to the tender asparagus and crunchy walnuts—paired with a tangy honey-Dijon dressing, creates a balanced, flavor-packed salad that’s both wholesome and indulgent.

The Inspiration

Wild rice, despite its name, is not technically rice but the grain of a semi-aquatic grass. It’s prized for its nutty flavor and chewy texture, which make it ideal for salads and grain bowls. This recipe draws inspiration from modern, ingredient-forward salads where textures and contrasting flavors are emphasized.

On A is for Apple 2, the goal is to take simple ingredients and elevate them with creative techniques, such as breading and frying goat cheese rounds, lightly grilling asparagus, and adding sweet dried cranberries and crunchy toasted walnuts. This salad balances earthy, sweet, tangy, and savory notes, making it both approachable for home cooks and impressive for entertaining. The wild rice acts as a hearty base, ensuring the salad is substantial enough to serve as a main dish.

Ingredients

1 cup (240ml) uncooked wild rice
8 oz. (240g) goat cheese, shaped into rounds ½ inch thick and 2 inches wide
1 egg, beaten
1 cup (240ml) panko bread crumbs
12 spears of asparagus, ends removed
½ cup (120ml) grapeseed oil
2 tablespoons (30ml) Dijon mustard
¼ cup (60ml) red wine vinegar
2 tablespoons (30ml) honey
2 cups (480ml) arugula
½ cup (120ml) roughly chopped walnuts, toasted
½ cup (120ml) dried cranberries, roughly chopped
Canola oil, for frying
Salt and pepper

Method

Bring lightly salted water to a boil in a medium saucepan over high heat.
Add rice and cook for 40-45 minutes, until tender.
Strain rice and spread onto a baking tray to cool at room temperature.
Reserve rice for later use.
While rice cools, place goat cheese rounds on a parchment-lined plate and transfer to the freezer to cool for 30 minutes.
Once goat cheese is cooled, dip each round into the beaten egg and roll in panko breadcrumbs, to coat.
Repeat with remaining goat cheese rounds.
Heat ½ inch of canola oil over medium-high heat in a skillet.
Place breaded goat cheese in hot oil and cook for 2-3 minutes.
Flip and continue cooking for 1-2 minutes, until golden brown and crispy.
Transfer goat cheese rounds to a paper towel-lined plate to drain.
Reserve goat cheese rounds for later use.
Place grill pan over medium-high heat.
Brush asparagus with canola oil and season with salt and pepper.
Place asparagus on hot grill and cook for 2-3 minutes per side, until soft and slightly charred.
Reserve asparagus for later use.
In a mixing bowl, whisk together grapeseed oil, mustard, vinegar, honey, and salt and pepper until emulsified.
Place arugula and wild rice in a mixing bowl and toss toasted walnuts and cranberries.
Top rice with asparagus and fried goat cheese rounds.

Serving Suggestions

Wild Rice Salad is perfect as a hearty, flavorful lunch, a picnic-friendly dish, or a striking side for potlucks and dinner parties. Serve it slightly warm or at room temperature to allow the flavors of the wild rice, goat cheese, and dressing to shine. Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, which complements the nutty rice, tangy cranberries, and creamy goat cheese. For a larger gathering, multiply the recipe and serve the salad in a large wooden bowl for a rustic, inviting presentation. Garnishing with extra fresh arugula or a drizzle of balsamic reduction adds visual appeal and enhances flavor.

Final Thoughts

This Wild Rice Salad recipe demonstrates how thoughtful ingredient combinations and simple techniques can transform a humble grain into a show-stopping dish. Featured on A is for Apple 2, it balances textures and flavors—from the nutty wild rice to the crispy goat cheese and sweet-tart cranberries—making it a versatile dish suitable for picnics, potlucks, or elegant dinners. The salad’s combination of earthy, creamy, tangy, and crunchy elements ensures every bite is satisfying and flavorful. It’s a refreshing, wholesome dish that celebrates the versatility of wild rice and creative salad-making, perfect for any season.

Find more recipes from A is for Apple here!