Summer Wild Rice Salad with Green Goddess Tahini
- Rimmed baking sheet
- Blender
- Chef's knife
INGREDIENTS
- 1 cup/190 grams uncooked wild rice blend
- 1/2 teaspoon salt
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
Toppings:
- 1/3 medium red onion, thinly sliced
- 1/3 cup walnuts, finely chopped
- 1/2 cup pomegranate seeds
- 3 cups arugula
- 1/2 cup feta or goat cheese, crumbled
Tahini:
- 1/2 cup raw tahini
- 1/2 cup plus 2 tablespoons water
- 2 tablespoons olive oil
- 2 garlic cloves, peeled
- 1/3 cup fresh parsley leaves
- 1/3 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 1/2 teaspoon salt, or to taste
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- Rinse and peel the sweet potatoes. Cut into 1-inch (2.5 cm) cubes. Toss with olive oil, salt, garlic powder, and cinnamon. Spread in a single layer on a rimmed baking sheet. Roast for 45 minutes, turning halfway through.
- Cook the wild rice according to package instructions until tender. Drain if needed and season with salt. Set aside.
- While the rice and sweet potatoes cook, prepare the dressing. Blend tahini, water, olive oil, garlic, parsley, basil, mint, honey, lemon juice, and salt until smooth. Add more water by the tablespoon if needed to thin.
- Transfer the cooked rice to a large shallow serving dish. Layer arugula first, followed by roasted sweet potatoes, red onion, crumbled cheese, walnuts, and pomegranate seeds.
- Just before serving, drizzle the tahini dressing over the salad. Serve cold or at room temperature. Toss with dressing immediately before eating for best texture.
- Store leftovers in separate airtight containers in the refrigerator for up to 1 week.
FAQ
Can I make this summer wild rice salad vegan?
The salad is easily made vegan by omitting the feta or goat cheese or swapping it with plant-based cheese alternatives like vegan feta or seasoned tofu, and replacing honey with maple.
What type of wild rice blend works best for this summer wild rice salad?
A blend combining wild rice with brown rice or other whole grains works best for this summer wild rice salad. This combination offers a pleasing mix of textures, with chewy wild rice balanced by softer grains. Using a prepackaged wild rice blend saves time while enhancing flavor complexity, making the salad more interesting and satisfying.
How should I store leftovers?
Store the salad in separate airtight containers to maintain freshness. Keep the rice mixture and tahini dressing apart in the refrigerator to prevent sogginess.
How do I make the green goddess tahini dressing creamier?
Blend the ingredients thoroughly and add water or olive oil gradually until you reach a smooth, rich consistency. Using fresh herbs and blending well ensures a velvety texture that coats the salad beautifully without thinning the dressing too much.
Is this summer wild rice salad gluten-free?
Yes. Wild rice is a whole grain that does not contain gluten, and all other ingredients are free of gluten-containing additives. This makes the salad safe for those with celiac disease or gluten sensitivity without requiring any substitutions.
Can I roast the sweet potatoes ahead of time?
You can roast the sweet potatoes ahead of time for this summer wild rice salad and store them in an airtight container in the refrigerator. Use them cold or gently reheat before assembling the salad.
