Elevate Your Summer: Vibrant Wild Rice Salad with Juicy Cherries & Crunchy Hazelnuts
This good-for-you wild rice salad with juicy cherries and crunchy hazelnuts is fresh and hearty and combines salty and sweet just right. Delicious as a vegetarian lunch or served as a side dish to grilled meat or salmon.
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Imagine a salad so vibrant, so full of contrasting textures and harmonious flavors, that it quickly becomes your go-to recipe for any occasion. This exquisite wild rice salad, featuring the sweet burst of fresh cherries and the satisfying crunch of toasted hazelnuts, is precisely that. It’s not just a dish; it’s a celebration of summer’s bounty, expertly blending salty and sweet notes in every bite. Whether you’re seeking a fulfilling vegetarian lunch, a show-stopping side dish for grilled meats or flaky salmon, or an elegant addition to your next gathering, this wild rice salad rises to the occasion. Its nutritional profile, packed with wholesome ingredients, makes it a truly good-for-you option that doesn’t compromise on taste or visual appeal. Prepare to fall in love with its irresistible charm and impressive versatility.
If I had to choose one summer salad to serve for the rest of my life, this wild rice salad would undoubtedly be it. It’s an absolute feast for the senses: a kaleidoscope of colors, an invigorating freshness, and a delightful symphony of textures that keeps you coming back for more. The carefully balanced combination of salty and sweet is simply perfect, creating a flavor profile that is both intriguing and utterly satisfying. Beyond its incredible taste, this salad is substantial enough to be enjoyed as a light yet hearty main course, providing sustained energy without feeling heavy. Yet, it also excels as the ideal accompaniment to robust dishes like grilled flank steak or delicate salmon, enhancing rather than overpowering their flavors. What’s more, any leftover dressing transforms into a lovely, tangy sauce, ensuring no drop of flavor goes to waste. Elegant enough to impress guests at a dinner party, yet remarkably quick and straightforward to prepare on a busy weeknight, this wild rice salad truly checks all the boxes. Seriously, you owe it to yourself to experience this culinary delight. Make it. Now.
Helpful Tips for Making This Wild Rice Salad Truly Exceptional
Crafting the perfect wild rice salad is all about selecting the right ingredients and employing smart techniques. Here are some essential tips to ensure your salad is always a resounding success, bursting with flavor and impeccable texture.
Switch Up Your Rice Variety for Unique Flavors and Textures
While wild rice is the star of this salad, its versatility truly shines when you consider other whole-grain rice varieties. You can certainly use any whole-grain rice you prefer, but medium- to long-grain types tend to work best, providing a satisfying chew and excellent structural integrity for a salad. Wild rice, with its distinct earthy, nutty flavor and firm texture, creates a visually striking and robust foundation. However, don’t hesitate to experiment with other vibrant options. Black rice, often called “forbidden rice,” cooks up beautifully with a slightly sweet, rich flavor and a stunning dark purple hue that contrasts wonderfully with the bright cherries and green spinach. Red rice, another excellent choice, offers a beautiful earthy flavor and a subtle nutty undertone. For a more universally accessible option, long-grain brown rice works perfectly well, contributing its own wholesome, nutty taste and tender-chewy texture. You can even opt for a convenient wild rice mix, which often combines different types of wild rice with brown or red rice, adding even more depth and visual interest. Remember, cooking times for various whole-grain rice varieties can differ significantly, so always make sure to consult and meticulously follow the manufacturer’s instructions on the package. This is crucial for achieving perfectly cooked, fluffy, and toothsome rice – neither too hard nor mushy – which is the key to a great salad.
Unlock Maximum Flavor: Use the Ripest Cherries You Can Find
The success of this wild rice salad hinges on the quality and ripeness of its star fruit: cherries. For the most aromatic and juicy results, always seek out plump cherries that feel soft and slightly yielding to the touch. These characteristics are hallmarks of peak ripeness, indicating that the cherries have developed their full, complex sweetness and vibrant flavor. Perfectly ripe cherries will infuse the salad with an unparalleled juiciness and an intense, naturally sweet perfume that elevates every bite. This hearty and wholesome wild rice salad is therefore an ideal way to celebrate the height of cherry season, which typically spans from early June through late August. During this period, cherries are at their freshest, most flavorful, and most abundant. While Bing cherries are widely popular for their deep red color and intense sweetness, don’t shy away from other varieties like dark sweet cherries or even Rainier cherries for a milder sweetness and beautiful yellow-red marbling. Selecting the best cherries ensures your salad bursts with that irresistible summery essence.
Simplify Cherry Prep: Invest in a Cherry Pitter
If you truly love cherries, and plan on incorporating them into your cooking regularly, a cherry pitter is an indispensable kitchen gadget. Let’s be honest: the task of pitting cherries, especially when a large quantity is required for a recipe like this salad, can be tedious and messy. Many home cooks, myself included, have spent countless hours meticulously halving and de-pitting thousands of cherries over the years. While pitting cherries isn’t inherently difficult, it is a time-consuming chore that can quickly become frustrating. A few years ago, I finally succumbed to the allure of a dedicated cherry pitter, and I’ve never looked back. The Oxo cherry pitter that I own is worth every single dollar I invested in it. True to the Oxo brand’s reputation, it is incredibly sturdy, ergonomically designed for comfortable use, remarkably efficient at cleanly removing pits, and delightfully easy to clean. Priced at around $15, it’s also a highly affordable tool that will save you significant time and effort in the long run. To prepare your cherries for this wild rice salad using a pitter, simply push out the pit, then slice the pitted cherries in half, and they’re ready to be tossed in.
If you don’t have a cherry pitter readily available, don’t worry! Here’s a tried-and-true method to prepare your cherries by hand for this wild rice salad: Start by placing a cherry on a cutting board. Carefully run a very sharp paring knife all the way around the pit, as if you were cutting an avocado. Once you’ve scored the cherry all around, gently twist both halves in opposite directions to separate the cherry into two pieces. The pit will likely remain in one half. Using the very tip of your knife, or even a clean chopstick or a narrow straw, carefully dislodge and pop the pit out. Repeat this process for all your cherries, exercising patience and precision. While a bit more manual, this method ensures you still get perfectly prepared cherries for your delicious salad.
No Cherries? No Problem. Creative Fruit Substitutions for Your Salad
If cherry season has passed, or if fresh, ripe cherries are simply unavailable in your area, there’s absolutely no need to despair! You can still create a truly delicious and vibrant wild rice salad by incorporating other seasonal fruits. The key is to choose fruits that offer a similar sweet-tart balance and pleasant texture. Sliced fresh strawberries, with their bright acidity and sweetness, are a fantastic alternative. Blueberries, offering little bursts of juicy sweetness, also work wonderfully. For stone fruits, ripe peaches and nectarines are excellent choices; their soft, fragrant flesh pairs beautifully with the nutty rice and crunchy hazelnuts. Other delightful options could include segmented oranges or mandarins for a citrusy zing, or even diced apples (like Honeycrisp or Fuji) for a crisp texture and milder sweetness, though for apples you might want to consider a slightly more tart vinegar in the dressing. All of these suggested fruits are naturally sweet, so the original cherry dressing recipe should still work well as is. However, it’s always a good practice to give the dressing a taste test after blending and adjust the seasoning (a little more vinegar for tartness, or a touch of honey for sweetness) to perfectly complement your chosen fruit. If you’re using peaches or nectarines, make sure to pit them and dice the fruit into bite-sized pieces before adding them to the wild rice salad. For those who prefer a smoother texture, or to avoid any bitterness from the skin, you can also easily peel the peaches and nectarines before dicing them.
The Secret to Perfect Hazelnuts: How to Toast and Peel Them
Peeling hazelnuts might sound like a daunting task, but it’s surprisingly easy once you know the trick! The most crucial step to effortlessly remove their skins and enhance their flavor is to roast them first. Roasting not only deepens their nutty taste but also causes the skins to loosen and crackle, making them much simpler to remove.
To roast and peel your hazelnuts, begin by preheating your oven to 350°F (170°C). Spread the hazelnuts in a single layer over a baking sheet, ensuring they are not overcrowded, which could lead to steaming rather than roasting. Bake them for approximately 15 minutes. During this time, it’s a good idea to give the tray a gentle shake every five minutes or so to ensure even roasting. You’ll know they’re ready when their skins appear shiny, a bit crackled, and you might even catch a delightful toasted aroma filling your kitchen. As soon as they reach this stage, promptly remove them from the oven. Immediately transfer the hot hazelnuts to a clean, thick dish towel. Gather the corners of the towel to form a tight bundle, enclosing the hazelnuts completely. Now, vigorously rub the hazelnuts against one another within the towel for several minutes. This friction, combined with the heat, will cause the loosened skins to rub right off. Once you’ve rubbed them sufficiently, open the towel and marvel at your nearly naked hazelnuts. Some stubborn bits of skin may remain, and that’s perfectly fine – a little skin adds character and a touch more fiber. Simply make sure to discard all the loose, papery bits of skin before using the nuts. Allow the roasted, peeled hazelnuts to cool completely, then store them in an airtight container in the refrigerator until you’re ready to incorporate their delightful crunch into your wild rice salad or any other dish.
Save Time and Effort: Opt for Pre-Roasted and Peeled Hazelnuts
For those times when you’re short on time or simply prefer a convenient shortcut, purchasing pre-roasted and peeled hazelnuts is an excellent option. Several reputable companies, such as Yupik in Canada and AZNUT in the US, offer high-quality unsalted roasted hazelnuts that are ready to use straight from the package. While these pre-processed nuts might come at a slightly higher price point compared to their raw counterparts, the time and effort saved in roasting and peeling them yourself can be a huge benefit, especially during busy periods. However, when buying any nuts, and particularly roasted ones, freshness is paramount. There’s nothing worse than using stale nuts in a beautiful salad or any other dish – it’s such an awful waste of ingredients and effort, as stale nuts can impart an unpleasant, bitter flavor. To ensure you’re getting the freshest possible product, always make sure to purchase roasted nuts from a store with a high turnover rate. This increases the likelihood that their inventory is regularly refreshed. Additionally, opt for brands and companies that have a strong reputation for quality and freshness. A good indicator of freshness is often the aroma; fresh nuts should smell nutty and inviting, never musty or rancid. Once opened, store any unused roasted hazelnuts in an airtight container in the refrigerator or even the freezer to prolong their freshness and prevent them from going stale.
Pin Recipe
Wild Rice Salad with Cherries and Hazelnuts
Ingredients
- 1 cup wild rice, (see note for substitutions)
- 4 handfuls baby spinach
- ¾ cup toasted and peeled hazelnuts, coarsely chopped (see note)
- 1½ cups fresh cherries, pitted and halved
- ½ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar, or white wine vinegar
- ¼ tsp kosher salt, or fine sea salt
- Freshly ground black pepper
- Fleur de sel, or flaky sea salt
To Serve
- ⅓ cup crumbled goat’s cheese or feta cheese, or to taste
- Fresh basil leaves
Instructions
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Cook the wild rice according to the manufacturer’s instructions. Let cool completely to room temperature. To allow the rice to cool faster, you can spread it over a baking sheet.
Make-ahead tip: To save time, you can cook the wild rice up to 2 days ahead of time. Cool to room temperature then refrigerate in an airtight container. Return to room temperature 1 hour before assembling the salad, or take a shortcut by reheating slightly using the microwave.
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To make the salad: In a large bowl, combine the wild rice, spinach, and 2/3 of the hazelnuts. Toss to combine.
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Make the cherry dressing: In the container of a stand blender, add 1/3 of the cherries, the olive oil, the vinegar, and the salt. Blend until smooth. (You can also use a hand blender or a mini food processor to make the dressing.) Add a generous splash of the dressing to the salad and toss to combine.
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Stir the remaining cherries into the wild rice salad. Season with freshly ground black pepper and fleur de sel or flaky sea salt. Add more dressing if needed. Transfer the salad to a large serving dish or bowl. Garnish with a drizzle of the remaining dressing, the remaining hazelnuts, crumbled cheese, and fresh basil leaves. Serve immediately.
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STORAGE: Because baby spinach holds up well even after being tossed with dressing, this wild rice salad can be made up to 1 day in advance. Refrigerate in an airtight container, but make sure to return to room temperature at least 1 hour before serving. Garnish with the cheese and fresh basil just before serving.
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MAKE IT DAIRY-FREE & VEGAN: Omit the cheese.
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NOTES
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Rice Substitution Tips: You can use any whole-grain rice in this salad, and medium- to long-grain varieties work best. Black rice and red rice create striking salads, but long grain brown rice works too. You can also use a wild rice mix. Because the cooking times or whole grain rice varieties vary widely, always make sure to follow the manufacturer’s instructions to get perfectly cooked rice.
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How to Toast and Peel Hazelnuts: To roast and peel hazelnuts, spread them over a baking sheet and bake at 350°F (170°C) for 15 minutes, giving the tray a good shake every five minutes. When the skin of the hazelnuts is shiny and crackled, remove from the oven and transfer to a clean dish towel. Close the towel up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain and that’s ok, simply make sure to discard all the loose papery bits. Keep the roasted hazelnuts in an airtight container in the fridge until ready to use.
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