Recipe: Wild Rice Salad with Apricot & Almonds

4 Servings

Via Kitchen Confidante


For the Apricot Dressing:

  • 5-6 ripe apricots, pitted and halved

  • 2 tbsp sugar

  • 1/4 cup sherry vinegar

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon lemon juice

  • 1/2 cup olive oil

For the Salad:

  • 1 cup cooked wild rice, cooled*

  • 6 fresh apricots, pitted and sliced

  • 1/2 cup sliced almonds

  • 1/2 cup dried cranberries

  • 1/2 cup goat cheese

  • Apricot Dressing

  • Freshly ground black pepper

  • Kosher salt


  • Blend the apricots, sugar, sherry vinegar, Dijon mustard, salt and lemon juice in a food processor. With the motor running, drizzle in the olive oil until it emulsifies into a creamy consistency. If preparing in advance, refrigerate in a sealed container, and whisk well before serving.

  • In a large bowl, stir together the wild rice, apricots, almonds, dried cranberries and goat cheese. Dress with several tablespoons of Apricot Dressing. Season to taste with fresh pepper and salt, if desired.