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Arugula & Black Rice Salad

As the end of summer is quickly nearing, I've finally found the time to write up one of my all-time favourite quick and easy summer recipes. This light salad is perfect for a quickly prepared summer dinner that also tastes well after a day or two in the fridge.
15 min5 min3 personsVegan


  • 1 cup wild rice
  • 100g arugula
  • 50g sliced almonds
  • 50g cranberries
  • 1/4 cup olive oil
  • 1 lemon
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp rice syrup


  1. Cook wild rice according to package instructions and let it cool off until it's at about room temperature.
  2. Add some oil to a pan on low heat and toast sliced almonds for about 5 minutes. If you want to be fancy, you can also add chili flakes, coarse salt and pepper here.
  3. Roughly chop up cranberries.
  4. Wash the arugula and mix together olive oil, juice of the lemon, mustard and rice syrup for the dressing.
  5. Mix arugula, rice, and cranberries with dressing, season with salt and pepper to taste and top with sliced almonds.

Further Information

  • If you don't care about the recipe being vegan, you can easily substitute the rice syrup with honey or maple syrup.
  • Another non-vegan upgrade is adding some parmesan shavings or crumbled feta.
  • Leftovers stay fresh for about 3 days, as long as you keep dressing and dry ingredients in seperate containers.