Wild Rice Salad with Green Goddess Tahini

July 19, 2021

A colorful wild rice salad that’s loaded with all the delicious flavors! Wild rice, crunchy walnuts, roasted sweet potatoes, savory feta cheese, and the creamiest green goddess tahini dressing come together to form this delicious summer dish.

Wild Rice Salad

If you’re looking for a new way to switch up your meal prep, or want something fancy to serve your friends and family, this wild rice salad is the perfect dish for you.

It’s seriously bursting with so many delicious flavors- and it looks beautiful too!

Wild rice, sweet potatoes, pomegranate seeds, feta cheese, walnuts and greens come together to form a sweet, savory and flavorful dish. The green goddess tahini sauce drizzled over the top is just *chef’s kiss*

Green Goddess Tahini

The true star of this dish is the green tahini dressing. It’s filled with fresh herbs, and can be served as a dip or salad dressing with any meal!

Here’s what you’ll need to make the green goddess tahini sauce:

tahini (sesame paste)- tahini adds a creamy, nutty flavor to the dressing
water
olive oil
garlic
parsley, basil and mint leaves- these herbs add delicious flavor to the sauce, and give it that gorgeous green color
honey- for a touch of added sweetness
lemon juice
salt & pepper

The wild rice is made with a blend of black, red, brown and white rice. It has a nutty flavor, and adds the perfect heartiness to this dish. It’s a good source of B vitamins, and adds a little extra fiber and protein to this meal.

The wild rice acts as the perfect base to this salad, and is a nutrient-dense whole-grain to add into your meal prep rotation.

Tips for the best wild rice salad

This dish comes together in just a few simple steps. If you wanted to prepare some of the components of this salad in advance, here’s what you can do to simplify the process-

Cook the rice in advance

The wild rice takes about 45-50 minutes to cook, so preparing it 1-2 days in advance is a good option if you plan ahead!

Blend the green goddess tahini sauce ahead of time

The tahini sauce will stay fresh in the fridge for up to 1 week, so blending it ahead of time can also save some time and dishes if you’re serving this to a crowd.

Customize the toppings to your liking

The components of this salad are 100% customizable. When deciding what toppings best suit your taste, keep these flavor points in mind-

something green– I used arugula, but kale or spinach are great options
a little crunch– the walnuts add a delicious crunchy texture, but slivered almonds or pine nuts are also an idea!
something sweet– the pomegranate seeds offer are a delicious finishing sweet touch, but you can swap them with freshly sliced apples or pears to change things up
something savory- to balance out the flavors, I like adding feta cheese for a salty feel. Goat cheese or any other crumbled cheese of your liking can be used instead

This wild rice salad with green goddess tahini sauce is nutritious, flavorful, and a delicious side dish to any meal! I can’t wait for you guys to try it 🙂

Wild Rice Salad with Green Goddess Tahini

5 from 4 votes

Course: Gluten-Free, Main

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

1 cup uncooked wild rice blend
1/2 tsp salt
Roasted Sweet Potatoes
2 medium sweet potatoes
2 tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cinnamon
Salad Toppings
1/3 red onion, thinly sliced
1/3 cup finely chopped walnuts
1/2 cup pomegranate seeds
2-3 cups arugula
1/2 cup crumbled feta or goat cheese
Green Goddess Tahini
1/2 cup tahini (sesame paste)
1/2 cup + 2 tbsp water
2 tbsp olive oil
2 cloves of garlic
1/3 cup parsley
1/3 cup basil
1/4 cup mint leaves
1 tsp honey
Juice from 1/2 lemon, about 2 tbsp
Salt to taste, about 1/2 tsp

Directions

Preheat your oven to 375 F.
Rinse the sweet potatoes and cut them into cubes. Toss them together with the 2 tbsp of olive oil, salt, garlic powder and cinnamon. Bake for 45 minutes, flipping halfway through.
Prepare your rice as instructed on package. Once ready, set aside.
While the rice and the sweet potatoes cook, prepare your green tahini sauce by blending all of the sauce ingredients together in a blender until smooth. Add more water by the tablespoon if needed to thin it out.
Once the rice is ready, season it with salt.
Transfer your rice to a large shallow serving dish, and start layering your toppings starting with the arugula, then sweet potatoes, onions, feta cheese, walnuts, and pomegranate seeds.
When ready to serve, drizzle your tahini dressing over the top, and serve the dish cold or at room temperature! I suggest mixing the tahini in only when ready to serve.
Leftovers will stay fresh in the fridge for up to 1 week. Store the rice mixture in an airtight container, and the tahini in a separate container.