Wild Rice Salad

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I have been on a major salad fix recently; it must be the summer weather finally making an appearance. From leafy greens topped with juicy chicken and creamy avocado, to quinoa mixed with black beans, baby tomatoes, and sweet corn, I cannot get enough of fresh summer flavors. My most favorite creation to date, however, is this wild rice salad with sauteed spinach, warm tomatoes, and tangy feta cheese.

It is really incredible.

The source of this tasty inspiration was a care package that my mom sent me last week, which was brimming with special gifts (thanks mom!). Among the many treasures was a pound of Minnesota wild rice. Now, it is no secret that I love wild rice in all forms, so I quickly got to work in the kitchen stirring up some new creations. 

Enter the wild rice salad. What I especially love about this dish is its simplicity. The flavors balance each other well, with the nutty wild rice enveloped in garlicky spinach, sweet tomatoes, fruity olive oil, and tangy feta. If you want additional protein, you could certainly include chopped chicken as well.

Also hiding within the care package were these great moose (meese?)! Among her many talents, my mom is a creative genius when it comes to crafting things out of leather, and she has made some truly unique creations. If you love her moose, check out her Etsy and Facebook pages, they are filled with countless fun items.

What do you like to make with wild rice? Let me know below!

Wild Rice Salad
Yield: 2 main dish or 4 side dish servings
Cook time: 10-15 minutes


  • 1/2 cup (80 grams) dry wild rice, cooked
  • 1 tbls. olive oil
  • 12 oz. baby spinach – rinsed well
  • a few shakes of ground nutmeg
  • 1-2 garlic cloves, minced (I use two, but I like things garlicky)
  • 1/2 tsp. onion powder
  • a couple handfuls of grape tomatoes
  • 1/2 cup feta cheese
  • salt and pepper to taste


  1. Heat olive oil in a large saute pan over medium heat.
  2. Add spinach and saute until it wilts down. 
    • It will seem like A LOT of spinach at first, but it cooks down considerably, I promise! 
  3. Once the spinach is primarily wilted, add the garlic, onion powder, and nutmeg. Cook for 1 minute.
  4. Add the tomatoes and cooked wild rice, mixing together. Saute until heated through.
  5. Stir in feta cheese and immediately transfer to a serving dish.
  6. Season with salt and pepper to taste. (Due to the saltiness of the feta, salt gradually)
  7. Enjoy!

Recipe by Paula’s Plate