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Wild Rice Salad with Blackberry Vinaigrette | The Kitchen Paper

Wild Rice Salad with Blackberry Vinaigrette

  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


This hearty, filling wild rice salad is dressed with a blackberry vinaigrette, and full of delicious fresh vegetables.


Units Scale


  • 1 cup fresh or frozen Blackberries
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 pinch kosher salt
  • 1/2 tsp fresh ground pepper
  • 1 Tbsp fresh marjoram leaves


  • 3 cups broth
  • 1 1/2 cups wild rice
  • 4 cups chopped kale (I prefer lacinato)
  • 4 carrots, shaved into ribbons
  • 2 cups asparagus (1" segments), uncooked
  • 3/4 cup crumbled ricotta salata
  • 1 cup micro greens
  • 1/2 cup pepitas


  1. To prepare the vinaigrette, combine the blackberries, olive oil, vinegar, salt, pepper, and marjoram in a vessel big enough to use an immersion blender in. (Alternatively, use a normal blender). Blend until smooth. Taste and adjust as needed (if you want more tang, add more vinegar, etc.). Set aside.
  2. Cook the wild rice in the broth until fully cooked and soft. While the rice is cooking, prepare the remaining vegetables.
  3. To cook the asparagus, add them to a hot, non-stick (I used cast iron) pan without oil. Cook on medium-high heat, stirring frequently, until bright green with a few dark charred spots.
  4. To assemble the salad, toss all of the remaining ingredients together, along with as much blackberry vinaigrette as you'd like (coat it all!).

Keywords: wild rice salad with blackberry vinaigrette