Wild rice and blueberry salad

By Bill Alexander
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 1.5 cups wild rice (boiled, cooked the night before)
  • 3 cups frozen blueberries (marinated with rice overnight)
  • 2 cups blackberries
  • 1/4 cup chopped walnuts
  • 114 grams goat cheese
  • 227 grams baby spinach
  • Edible flowers
  • 1 cup pumpkin seeds

Blood orange vinaigrette:

  • 1 blood orange and zest (1/2 segments, juice and zest)
  • 2 tablespoons white vin
  • 1/4 cup blood orange juice
  • 2/3 cup olive oil
  • 1/2 clove garlic (crushed and finely chopped)
  • 1 tablespoon shallots (finely chopped)
  • 2 teaspoons fresh parsley (finely chopped)
  • 2 teaspoons fresh chives (finely chopped)


Blood orange vinaigrette:

  1. Combine all ingredients into a bowl and mix or shake well until evenly incorporated. Use orange to make juice for recipe as well as keeping segments for top of salad and zest for garnish. 


  1. This salad is best prepared the night before serving for best results.
  2. In a mixing bowl, add cooked wild rice and frozen berries.
  3. Mix and let the natural berry juices coat the rice and marinate overnight.
  4. After rice and berries are evenly mixed, add in baby spinach, blackberries and pumpkin seeds to form saladbase. After they are all mixed evenly, add in the orange vinaigrette and mix evenly.
  5. Add spinach, berries and rice mix into desired serving bowl. Then top with crumbled goat cheese and crushed walnuts.
  6. Generously zest orange over the top of the salad and add orange segments to top of salad.
  7. Finish by garnishing with edible flowers.


The Social Daily at 1pm ET on CTV

Bell Media Lifestyle Specialty Terms of Use Privacy Policy