Spinach and Wild Rice Salad

Today, the youngest baby, and only boy in our extended family, had his baptism.  Most family gatherings of ours involve large amounts of BBQ.  After all, we do live in Texas!  So, being vegan, we offered to bring a dish.  We wanted to do something that everyone would enjoy and came up with this awesome salad.


Best. Salad. Ever.  We will be making this again.  It was a huge hit at the baptism as well.  Even all the meat eaters enjoyed it.  So, I had to share it with you all.  This dish is fairly easy to make and you can do most of the prep work the night before.
That is exactly what we did.

Spinach and Wild Rice Salad

Spinach and Wild Rice Salad

Prep Time 15 min


  • 3 cups spinach
  • 2 cups edamame de shelled
  • 2 cups wild rice cooked
  • 1 cup carrot julienned (about 2-3 carrots total)
  • 1 cup halved baby tomatoes
  • 1/2 cup mushroom finely chopped (about 13 button mushrooms)
  • 1/2 T garlic powder
  • 1/4 cup purple onion sliced very thin
  • 1/4 cup balsamic vinegar


  1. Like I said above, you can cut the carrots, onion and mushroom ahead of time.
  2. Steam the edamame for a minute or two.
  3. Then throw all the ingredients in a large bowl and toss with the balsamic.


Recipe Notes

If you wish, you can add an optional 1-2 T of olive oil. We did not and it still tasted great. This make a very large amount so you should be able to get a few meals out of it. Enjoy!

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47 thoughts to “Spinach and Wild Rice Salad”

    1. We cook our rice in the rice cooker. If you are cooking rice on the stove use a 2:1 ratio. 1 part rice to 2 parts water. Bring the water to a boil, then add the rice, cover and simmer on med heat until all the water is absorbed. Add a tiny amount of oil to the rice to prevent clumping.
  1. Just made your spinach an wild rice salad, YUM! We aren't vegan but are loving your simple ingredient recipes. Thank you!
  2. So delicious! I added some sunflower seeds for an extra crunch. I have a feeling that I will be making this for lots of BBQs this summer. Thanks for the great recipe!
  3. Made this last night and have leftovers for today! Another win! :) So glad I found your site. I think next up is investing in some donut pans. Thank you so much, you continue to make my switch to non-processed foods even easier.
    1. I am so happy you are enjoying the recipes! :) I love the donut pans. My kids love that they can eat donuts and have no idea they are healthy.
  4. This is delicious! I just made it and it turned out great. The only thing I did differently was used an organic baby kale, baby spinach and baby swiss chard lettuce blend.
  5. This looks delicious. I'm always tring to include more greens in our diets. Can i ask how you purchase your edamame? I've only eaten it at restaurants. And you steam it?
    1. I'm sorry I don't have them, but you can easily figure out an estimate using www.caloriecount.com or www.myfitnesspal.com
    1. I rarely use my rice cooker anymore. I usually cook quinoa on the stove. It's a 1:2 ratio. Then I bring it to a boil, cover and let it simmer until all the water is gone. The trick is to not touch it, but check on it often.
  6. I made this recipe and love it! So healthy and a wonderful blend of textures. I am having it for lunch today and it's almost better the second day! Thank you!

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