Quick Pickled Cherry and Wild Rice Salad

A bright salad for cherry season.

Hello!

My final recipe for the year, and surprise! It is another beautiful salad for your Christmas table.

When I saw these cherries at the markets earlier in the week I started dreaming up all of the different ways I could use them. Cherries are at their absolute peak right now, so full of flavour and sweetness.

This salad uses wild rice, which is such an underrated grain. It has a naturally nutty taste and a lovely chewy texture that holds up really well in salads. Wild rice is also rich in fibre and minerals, giving the salad enough substance to feel filling while still being light and summery. It is a little harder to find, but most small grocers will stock it. I found this one at my local green grocer.

The salad is full of herbs and topped with creamy feta and crunchy dry-roasted almonds. A quick pickle is when you soak fresh fruit or vegetables in a simple mixture of acid, a touch of sweetness and salt. The process slightly softens the fruit and brings out a bright, tangy flavour that lifts the whole dish. Pickling the cherries adds a little burst of acidity and balances the richness of the rice and cheese in the most delicious way.

If you missed the memo on my last recipe, I will be putting all memberships on hold until the new year while I take my annual Christmas break. You won’t be charged during this time. Thank you, truly, for all of your support this year. This community means so much to me, and I cannot wait to come back in the new year and share even more delicious things with you.

Note: my Substack membership includes an exclusive recipe each week, including this recipe. Monthly wrap-ups, guides, and lists will still be available in the free version.