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Wild Rice Spinach Salad with Lemon-Garlic Dressing

July 29, 2014 By Kaitlin McGinn 8 Comments

Chewy, nutty wild rice salad combined with a rainbow of crisp veggies and tossed with a light lemon-garlic dressing!

Vegan wild rice salad with spinach and vegetables on a plate

This summer we’ve been chowing down on lettuce salads, bean salads, and quinoa salads, so I wanted to make an earthy rice salad instead. I love the chewy texture and nutty flavor of wild rice! The salad is also complimented with fresh spinach and a simple lemon-garlic dressing that really brightens it up. (Not to mention the beautiful rainbow of veggies!)

Ingredients in a bowl for vegan wild rice salad

Plus it’s an adaptable recipe, so play around as you see fit! Substitute the wild rice with black rice, brown rice, quinoa, or other grain. Also for a protein boost, toss in some hemp hearts or beans. (And fresh herbs are always a lovely addition because they add so much bright flavor.) This meal is great served chilled or at room temp, so it’s a great choice for take-along lunches, BBQ’s, potlucks, etc.

PS – come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Plate of wild rice spinach salad with tomatoes
Plate of wild rice spinach salad with tomatoes
Print Pin
5 from 2 votes

Wild Rice Spinach Salad with Lemon-Garlic Dressing

Chewy, nutty wild rice salad combined with a rainbow of crisp veggies and tossed with a light lemon-garlic dressing! (Vegan, gluten-free)
Author: Kaitlin – The Garden Grazer
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Category: Salad
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings:8 side servings

Ingredients

US Customary – Metric
  • 1 cup wild rice (uncooked)
  • 3 oz. fresh spinach
  • 8 oz. grape/cherry tomatoes
  • 1 orange bell pepper
  • 1 cup sweet corn (thawed, if frozen)
  • 3-4 green onions
  • Optional: beans, fresh herbs

For the lemon-garlic dressing:

  • Juice from 1 lemon (about 3 Tbsp.)
  • 1 garlic clove (minced)
  • 2 Tbsp. olive oil (optional)
  • 1/8 tsp. salt

Instructions

  • Cook rice according to package directions. (1 cup rice to 3-4 cups water.)
  • While rice is cooking, make the dressing: in a small bowl, whisk together all ingredients and set aside. (Feel free to add some herbs if you wish.)
  • Prep the veggies: dice the bell pepper, slice green onions, halve/quarter the tomatoes, and roughly chop the spinach. Place all veggies in a large bowl.
  • When rice is done cooking, drain excess water and add rice to the large veggie bowl. Toss to combine. (The heat from the rice will slightly wilt the spinach.)
  • Whisk the dressing and pour over the salad. Toss to combine.
  • Serve immediately, or chill for an hour or more to further develop flavors.

Nutrition Per Serving (estimate)

Calories: 141kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Potassium: 316mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1794IU | Vitamin C: 35mg | Calcium: 24mg | Iron: 1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Wild rice spinach salad in a bowl
Vegan wild rice salad photo collage

If you enjoy this Wild Rice Salad, also check out the full “Vegan Salad” recipe archives on the site for more tasty plant based inspiration! (Or this also unique Blueberry Basil Salad Dressing.)

Filed Under: Gluten-Free, Recipe, Salad, Vegan, WFPBNO Tagged With: corn, garlic, lemon, spinach, tomato, wild rice

Previous Post: « Black Bean Avocado Enchiladas
Next Post: Fiesta Bean Salad with Cumin-Lime Dressing »

Reader Interactions

Comments

  1. LittleMonsterx14

    August 1, 2014 at 1:01 am

    mmm i love the addition of wild rice, so good!

    Reply
    • Kaitlin | The Garden Grazer

      August 1, 2014 at 1:14 pm

      Thank you!

      Reply
  2. Melinda Jackson

    August 18, 2014 at 8:01 pm

    Delicious, easy, and so pretty! We both loved it, and my husband disappeared two bowls full in a matter of seconds! Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      August 19, 2014 at 1:49 pm

      So great to hear! Thanks for the kind feedback!

      Reply
  3. sticky_sweet

    October 26, 2015 at 2:28 am

    Great recipe! I forgot the corn. However, for the protein I used tofu (yum!). I also added sauteed mushrooms – yum again!! Might I add that the recipe tastes better when the ingredients are allowed time to marry together for an hour or more. Thanks Kaitlin!!

    Reply
    • Kaitlin | The Garden Grazer

      October 31, 2015 at 10:00 pm

      That sounds fantastic! Thanks for sharing!

      Reply
  4. Diana Vachon

    January 6, 2016 at 8:37 pm

    YUM! How many does this serve about? Making it tonight for sure!

    Reply
    • Kaitlin | The Garden Grazer

      January 9, 2016 at 4:25 pm

      Hi Diana! Hope you enjoy! I’d estimate about 6-8 side servings 🙂

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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