Wild Rice Salad with Figs Rutherford Grill Napa Valley
Elevate your salad game with this Wild Rice Salad with Figs, inspired by the vibrant flavors of Rutherford Grill in Napa Valley. This hearty yet elegant salad combines the nutty, chewy texture of wild rice with the sweetness of fresh figs, the peppery bite of baby arugula, and the crunch of toasted almonds. Finished with creamy crumbled goat cheese and a luscious honey-balsamic dressing, this dish strikes the perfect balance between savory and sweet. Ready in under an hour, it makes an ideal entrée or side dish for entertaining or an elevated weeknight dinner. Bursting with textures, seasonal ingredients, and bold flavors, this salad is as stunning as it is satisfying—and it’s perfect for showcasing the best of Napa Valley’s farm-to-table spirit.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 3 cups Water
- 6 whole Fresh figs
- 2 cups Baby arugula
- 0.5 cup Toasted almonds
- 0.5 cup Crumbled goat cheese
- 3 tablespoons Extra virgin olive oil
- 1.5 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the wild rice under cold running water using a fine mesh sieve.
In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and a pinch of salt.
Lower the heat to a simmer, cover the saucepan, and cook for 35-40 minutes, or until the rice is tender and most of the grains have split open.
Drain any excess water from the rice and allow it to cool completely.
While the rice is cooling, prepare the figs by washing them and slicing them into quarters.
Toast the almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly until they are golden brown and fragrant. Set aside to cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked wild rice, arugula, sliced figs, toasted almonds, and crumbled goat cheese.
Drizzle the dressing over the salad and gently toss to combine all ingredients evenly.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Serve immediately or chill for 15-20 minutes before serving for a more refreshing dish.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 61.2 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
