Wild Rice and Arugula Salad with Pear Chardonnay Vinaigrette

This “Wild Rice and Arugula Salad” is an amazing meal all on it’s own: wild and brown rice, greens, roasted chicken, grapes and pepitas make it a complete and satisfying meal.
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Wild Rice and Arugula Salad with Pear Chardonnay Vinaigrette

The Salad:

This is the perfect salad to make the day after you roast a chicken. You can use the leftovers or you can just use organic rotisserie chicken from the market. This salad is less about the greens and more about  the combination of  flavors we add to the greens with: sweet grapes, savory chicken, salty pepitas, and nutty brown and wild rice are the perfect combination when served with peppery arugula!

Wild Rice and Arugula Salad with Pear Chardonnay Vinaigrette

The Dressing: Two Options!

The Pear Chardonnay dressing is light, sweet and ‘barely there’, adding just enough flavor to enhance but not overwhelm the salad ingredients. If you don’t want to order the vinegar or can’t can’t find a Pear Chardonnay in a store near you, you can always sub with Champagne Vinegar.

Wild Rice and Arugula Salad with Pear Chardonnay Vinaigrette

This salad is truly amazing anytime but I love to serve it at showers, brunches and casual dinner parties. It’s so pretty and definitely unique! The best part is it’s a complete, delicious, healthy meal!

Wild Rice and Arugula Salad with Pear Chardonnay Vinaigrette

The Recipe: Wild Rice and Arugula Salad

Tips and what you will need:  If you can’t find a quality Pear Chardonnay Vinegar at the grocery store you can have it delivered to your door! Or opt for a traditional, good quality Champaign vinegar.

Wild Rice and Arugula Salad with Pear Chardonnay Vinaigrette

Prep

Cook

Total

Yield 6 servings

A complete meal salad with just the right combination of sweet, savory and salty!

Ingredients

The Salad:

  • 3 cups wild or baby arugula
  • Wild and basmati rice blend rice (1-1/2 cups rice cooked to package directions)
  • 1 cup red grapes, cut in half
  • ⅓ cup Pepitas or cashews, roasted and salted
  • 1-1½ cups shredded Roasted chicken, leftover or use rotisserie

Pear Chardonnay Dressing:

  • ½ cup extra virgin Olive Oil
  • 3 Tablespoons Pear Chardonnay vinegar (or use good quality champagne vinegar)
  • 1 Tablespoons honey
  • 1 generous pinch sea salt
  • ½ tsp freshly ground pepper

Instructions

Salad:

  1. Cook rice according to package instructions and allow to cool.
  2. Tear or cut chicken into bite size pieces.
  3. Place arugula, chicken, grapes and pepitas (or cashews) in a bowl and toss with Pear Chardonnay dressing.
  4. The Dressing:

  5. Pour vinegar and oil into a lidded container and shake or whisk till well blended. Leftovers can be saved in the fridge for 3 weeks.

  6. To plate individually: Place a layer of wild rice on a plate, spoon dressed salad mixture on top and serve.
  7. To serve to a large group: Place all rice on a platter, then top with dressed salad.

Courses Salad

Cuisine American

 

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Post tags: Gluten free, dairy free

Post tags: salads, dairy free, gluten free, vegetables

19 thoughts on “Wild Rice and Arugula Salad with Pear Chardonnay Vinaigrette

  1. Oh my goodness! I need to find that pear chardonnay vinaigrette. It sounds amazing. I love every ingredient in this amazing salad. Add wild rice is brilliant. I never think to add rice to salad. Yum!

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