Cherry-Cashew Salad with Wild Rice

This salad’s double trouble: it gets two layers of nuttiness with tender cashews and toothsome wild rice, and twice the sweetness from juicy cherries and aged balsamic vinegar.

Casey Barber

Cherry-Cashew Salad with Wild Rice

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    1/4 cup olive oil, divided 1 cup roasted cashews
    1 small shallot, minced 1/2 cup wild rice
    1/4 cup balsamic vinegar 1/4 tsp. kosher salt
    1/2 lb Bing or other sweet cherries 1 large garlic clove, minced
    2 cups baby arugula or other tender greens


    Prep: 30 min Total:
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    • 1

      Bring 2 1/2 cups water to a boil in a covered saucepan over medium-high heat. Stir in the wild rice and kosher salt, reduce the heat to low, and bring to a simmer. Cover and cook for 45 minutes to an hour, until the rice is tender.

    • 2

      While the rice cooks, heat 1 tablespoon olive oil in a small skillet over medium-low heat. Stir in the shallot, garlic, and a pinch of kosher salt and cook for 1-2 minutes until fragrant and slightly softened.

    • 3

      Add the balsamic vinegar and whisk in the remaining 3 tablespoons olive oil. Bring to a simmer and cook for 2 more minutes.

    • 4

      Remove the dressing from the heat and cool to room temperature.

    • 5

      Pit the cherries and slice into quarters or rounds, and clean the greens, tearing into bite-size pieces if necessary.

    • 6

      When the rice is tender, transfer to a mesh strainer and run under cool water to stop the cooking process.

    • 7

      Whisk the dressing to recombine ingredients as needed, then toss with the rice, cherries, arugula, and cashews. Season with additional kosher salt as needed.

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