Description
Pair this hearty grain salad with leftover Dutch oven shredded chicken, Perfect Crispy Skillet Chicken Thighs, or roast salmon for a filling, flavor-packed meal!
Ingredients
Units
Scale
For the salad:
- 1 cup wild rice, rinsed
- 2 large beets, cleaned and trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups arugula
- 1 can garbanzo beans, drained and rinsed
- 4 ounces feta cheese, crumbled
- 1/4 cup dried cranberries
For the dressing:
- 1/4 cup tahini
- 3 tablespoons pure maple syrup
- 2 tablespoons white wine vinegar
- 2 tablespoons sesame oil
Instructions
- Cook the wild rice. Bring 3 cups of water and 1/2 teaspoon salt to a boil in a large pot or saucepan. Add the rinsed wild rice. Bring to a boil. Lower heat to a simmer and cover, cooking for 30-35 minutes or until wild rice is just tender, but still slightly chewy and rice grains have not all burst. If needed, cook for an additional 5-10 minutes. Turn off the heat. Drain the wild rice in a fine mesh strainer and let cool.
- Roast the beets. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Cut the beets up into 1/2”-1” pieces. Toss with 1 tablespoon olive oil, salt, and pepper on the baking sheet. Spread into an even layer and roast for 20 minutes or until tender.
- Make the dressing. Combine tahini, maple syrup, white wine vinegar, and sesame oil in a small bowl and whisk until smooth.
- Assemble and serve. If desired, roughly chop up the arugula. Add the arugula, beans, rice, and beets to a large mixing bowl. Drizzle in tahini and toss to coat. Add crumbled feta and cranberries, tossing once more, and serve. This salad does keep well in an airtight container in the fridge for up to 5 days.
Notes
Avoid using a wild rice blend for this salad recipe; blends often contain traditional rice, which may end up mushy in this salad.
Use leftover Roasted Beets with Parsley or pre-cooked beets to speed things up.