This salad is packed with texture and flavor. The chewiness of wild rice pairs beautifully with soft spinach, while the lemon-garlic dressing adds a zesty punch. It’s nutritious, easy to prepare, and works well for meal prep. Plus, it can be served warm or chilled, making it versatile for any season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) wild rice fresh spinach garlic cloves lemon juice lemon zest olive oil salt black pepper red onion cherry tomatoes feta cheese (optional) toasted nuts or seeds (such as almonds or sunflower seeds)
Directions
Rinse the wild rice thoroughly under cold water. Cook it according to package instructions until tender but still slightly chewy. Drain and let it cool.
While the rice is cooking, prepare the dressing by whisking together lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper.
Wash and dry the spinach, then place it in a large bowl. Thinly slice the red onion and halve the cherry tomatoes.
Once the rice has cooled slightly, add it to the bowl with spinach. Toss in the onion, tomatoes, and any optional ingredients like feta or nuts.
Pour the lemon-garlic dressing over the salad and gently toss until everything is well combined.
Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Servings and timing
Servings: 4 Preparation time: 15 minutes Cooking time: 40–45 minutes Total time: about 1 hour
Variations
You can add grilled chicken or chickpeas for extra protein. Swap spinach with arugula or kale for a different flavor profile. Dried cranberries or sliced apples can add a touch of sweetness. For a vegan version, simply omit the feta cheese.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time. If needed, refresh the salad with a squeeze of lemon juice before serving. This salad is best enjoyed cold or at room temperature and does not require reheating.
FAQs
Can I use another type of rice?
Yes, brown rice or quinoa can be used, but wild rice gives the best texture.
Is this salad served warm or cold?
It can be served either way, depending on your preference.
Can I make it ahead of time?
Yes, it’s great for meal prep and tastes even better after a few hours.
How do I keep the spinach from wilting?
Let the rice cool slightly before mixing it with the spinach.
What protein can I add?
Grilled chicken, salmon, or chickpeas are excellent options.
Can I make this vegan?
Yes, just skip the feta or use a plant-based alternative.
How long does wild rice take to cook?
Typically around 40–45 minutes, depending on the variety.
Can I freeze this salad?
Freezing is not recommended as the texture of the vegetables will change.
What nuts work best in this recipe?
Almonds, walnuts, or sunflower seeds add a nice crunch.
How can I make the dressing milder?
Reduce the garlic or add a bit more olive oil to balance the flavor.
Conclusion
Wild Rice Spinach Salad with Lemon-Garlic is a simple yet flavorful dish that brings together wholesome ingredients and bright, fresh flavors. Whether you’re looking for a healthy lunch, a side dish, or something to meal prep, this salad is a satisfying and delicious choice.
Wild Rice Spinach Salad with Lemon-Garlic is a fresh, wholesome dish made with nutty wild rice, tender spinach, juicy cherry tomatoes, and a bright lemon-garlic dressing. Perfect as a light lunch, healthy side dish, or meal prep salad, this easy recipe is packed with flavor, texture, and nourishing ingredients.
Ingredients
1 cup wild rice, rinsed
5 cups fresh spinach, washed and dried
2 garlic cloves, minced
3 tablespoons lemon juice
1 teaspoon lemon zest
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/3 cup feta cheese, crumbled (optional)
1/4 cup toasted nuts or seeds, such as almonds or sunflower seeds
Instructions
Rinse the wild rice thoroughly under cold water.
Cook the wild rice according to package instructions until tender but still slightly chewy, about 40 to 45 minutes. Drain and let cool slightly.
In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper to make the dressing.
Place the spinach in a large serving bowl. Add the sliced red onion and halved cherry tomatoes.
Add the slightly cooled wild rice to the bowl.
Sprinkle in the feta cheese, if using, and the toasted nuts or seeds.
Pour the lemon-garlic dressing over the salad and gently toss until evenly combined.
Taste and adjust seasoning if needed.
Serve immediately, or chill before serving for a colder salad.
Notes
Let the rice cool slightly before tossing with the spinach to prevent wilting.This salad can be served warm, cold, or at room temperature.For extra protein, add grilled chicken, salmon, or chickpeas.For a vegan version, omit the feta or use a plant-based cheese alternative.Dried cranberries or sliced apples make a nice sweet addition.
