Wild Rice, Pistachio, Cherry Salad

With November here, my palate is excited to embrace the tastes  and colors of Autumn: green, ruby, brown, orange; and tastes: spiced sausage, wild grains, tart cherries, crunchy nuts. This salad encompasses all of that and a little more! It is a comforting salad with a few surprises: tart dried cherries, crunchy pistachios and a classic vinaigrette. Not only does it look and taste festive but it’s forgiving on the calories!

INGREDIENTS (Serves 8-10 bowls)

  • 1 cup wild rice
  • 1 cup black rice
  • 1 head of radicchio – chopped
  • 1/2 cup pistachio (shelled)
  • 1/2 cup tart dried cherries
  • Chopped greens + herbs – I use cilantro, arugula and spinach
  • Sausage or any protein of choice – sliced and cooked. For this dish I specifically like Trader Joe’s chicken sausage (no nitrates, no added msg). I go for the apple chardonnay for this recipe.


  • 6 tablespoons  EVOO
  • 3 tablespoons balsamic vinaigrette
  • 1 tablespoon fresh lemon juice
  • Salt & pepper to taste


  1. Cook the wild rice: I manually cook rice in a pot. Cooking rice in a pot takes some practice especially if you want your rice cooked to a particular texture (for example, I prefer my rice slightly al dente and not too wet or mushy). Alternately, of course you can always use a rice cooker. Set cooked rice aside to cool.
  2. Protein: Cook your desired protein: spiced sausage or tofu or chicken, etc. Set aside.
  3. Greens: Chop your greens + herbs + radicchio . Set aside.
  4. Gather wild rice, greens + herbs + radicchio in a large bowl.
  5. Add in vinaigrette mixture and toss well.
  6. Top if off with selected protein or just have the salad on its own.


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