A simple, fresh, colorful salad! A delicious side or top with a filet of Plum-Soy-Ginger Glazed Fish!

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Cranberry-Mint-Sesame Wild Rice Salad, with Herbed Goat Cheese

  • Yield: 4 servings


  • Dressing:
  • Rice vinegar – 1 teaspoon
  • Sesame oil – 1 teaspoon
  • Honey – 1/2 teaspoon
  • Sea salt – 1/4 teaspoon
  • Black pepper – Freshly ground black pepper
  • Salad:
  • Boston lettuce – 1 head boston lettuce, rinsed and coarsely chopped
  • Wild rice – 1 cup
  • Water – 2 cups
  • Lemon – Lemon zest from half a lemon
  • Orange – Orange zest from one orange
  • Cranberries – 1/3 cup
  • Mint – A few leaves mint, finely chopped
  • Sesame seeds – 1/3 cup sesame seeds, toasted
  • Herbed goat cheese – A big fat slice of herbed goat cheese feta, or plain goat cheese


  1. Dressing:
  2. Whisk all ingredients together.
  3. Salad:
  4. Rinse the rice. Add to a medium pot with water and bring to a boil. When boiling, cover with a lid and reduce to a simmer. Cook for about 30 – 40 minutes, until the rice has fully absorbed the water. Check once or twice.
  5. Next, add the sesame seeds to a small pan and toast over medium heat. When the seeds begin to pop they are done. (Watch them carefully so they don’t burn)
  6. When the rice is cooked, move to a bowl and allow to cool in the refrigerator for as much time as you have.
  7. When the rice is cooled, mix with the lemon and orange zest, cranberries, mint, and sesame seeds.
  8. Add a hunk of goat cheese on top, or crumble and sprinkle.
  9. Drizzle with dressing and serve.

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