Fig Wild Rice Salad
This sweet and nutty fig wild rice salad is an excellent addition to the holiday table.
Servings: 6 servings
Ingredients
- 1/2 dry wild rice
- 5 ounces baby arugula
- 1 1/2 cup sliced dried golden figs
- 3/4 cup crumbled goat cheese
- 1/2 cup slivered almonds
For the vinaigrette
- 1/4 cup orange juice
- 2 tablespoons balsamic vinegar
- 1 clove garlic minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Cook wild rice according to package directions. Drain any excess water and let cool slightly.
- In a large bowl, combine wild rice and arugula. The arugula will wilt slightly from the rice. Add dried figs, goat cheese, and slivered almonds and toss to combine.
- To make the vinaigrette, whisk together orange juice, balsamic, garlic, olive oil, and salt and pepper to taste. (You can also combine in a mason jar, cap it, and shake to combine.)
- Pour dressing over salad just before serving, keeping extra dressing on the side.
