A vegan Wild Rice Spinach Salad made with colorful fresh veggies. Then tossed in a light lemon-garlic dressing! (Gluten-free.)
This earthy, vegan Wild Rice Spinach Salad is so colorful and nourishing.
Wild rice has such a chewy texture and nutty flavor which lends well to this simple salad.
This dish is great served either chilled or at room temperature, so it is a great choice for take-along lunches, meal prep, BBQs, potlucks, etc.
Ingredients for Wild Rice Salad
For this recipe you will need:
- Wild rice
- Fresh baby spinach
- Grape tomatoes or cherry tomatoes: I use these because they are the sweet and flavorful. But you can also use roma tomato, or other garden tomato.
- Orange bell pepper: Or red bell pepper or yellow bell pepper.
- Sweet corn: Either cooked fresh, frozen corn, or canned.
- Green onion (scallion)
- Fresh lemon juice
- Garlic clove
- Olive oil: Simply omit for an oil-free version.
- Salt
Customizing
This is an adaptable recipe, so customize it as you see fit.
Grain: Substitute the wild rice with black rice, brown rice, quinoa, or other grain.
Protein: For an extra protein boost, toss in some hemp hearts, garbanzo beans, or other white beans.
Herbs: Fresh herbs are a great addition because they add so much flavor.
Serving + Storing
You can serve this dish immediately, or refrigerate first to let flavors combine.
Simply store in an airtight container in the fridge. We find it keeps for about 3-4 days.
For more inspiration, also browse all salad recipes.
Wild Rice Spinach Salad with Lemon-Garlic Dressing
Ingredients
- 1 cup wild rice (uncooked)
- 3 oz. fresh spinach
- 8 oz. grape/cherry tomatoes
- 1 orange bell pepper
- 1 cup sweet corn, cooked (thawed, if frozen)
- 3-4 green onions
- Optional: beans, fresh herbs
For the lemon-garlic dressing:
- 3 Tbsp. fresh lemon juice (about 1 lemon*)
- 1 garlic clove (minced)
- 2 Tbsp. olive oil (optional)
- 1/8 tsp. salt
Instructions
- Rinse and cook rice according to package directions. (I use a ratio of 1 cup wild rice to 4 cups water.)
- Meanwhile, make the dressing: In a small bowl, whisk together all dressing ingredients and set aside. (Add some dried or fresh herbs if you'd like.)
- Prepare the veggies: Dice bell pepper, slice green onions, halve/quarter the tomatoes, and roughly chop spinach. Place all veggies in a large bowl.
- When rice is done cooking, drain excess water and immediately add to the large veggie bowl. Toss to combine. (The heat from the rice will slightly wilt the spinach.)
- Whisk the dressing again and pour over the salad. Toss to combine.
- Serve immediately, or chill covered in the fridge for an hour or more to further develop flavors.
Notes
Nutrition Per Serving (Estimate)
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Diana Vachon
YUM! How many does this serve about? Making it tonight for sure!
Kaitlin | The Garden Grazer
Hope you enjoy! I'd estimate about 6-8 side servings.
sticky_sweet
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!!
Kaitlin | The Garden Grazer
That sounds fantastic! Thanks for sharing!
Melinda Jackson
Delicious, easy, and so pretty! We both loved it, and my husband disappeared two bowls full in a matter of seconds! Thanks!
Kaitlin | The Garden Grazer
So great to hear! Thanks for the kind feedback!