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Wild Rice and Arugula Salad with Pear Chardonnay Vinaigrette

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

Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Linda Spiker


The Salad:

  • 3 cups wild or baby arugula (or baby greens spring mix)
  • 3 cups Wild and basmati rice blend rice (1-1/2 cups wild rice cooked to package directions)
  • 1 cup red grapes, cut in half
  • cup roasted and salted Pepitas (or cashews)
  • 2-3 cups shredded Roasted chicken, or use rotisserie
  • 3 ounces crumbled goat cheese (optional)

Pear Chardonnay Dressing:

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



  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. Sprinkle with goat cheese, if using.

The Dressing:

  1. Place all ingredients into a lidded container and shake or whisk till well blended. Leftovers can be saved in the fridge for 3 weeks.

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