3½ cups [875 ml] red or brown rice, cooked, heated
4 handfuls baby spinach, stems trimmed
2/3 cup [160 ml] walnut halves, toasted
1½ cups [375 ml] sweet cherries, halved and pitted
½ cup [125 ml] extra-virgin olive oil
¼ cup [60 ml] white wine vinegar
Fine-grain sea salt
Small basil leaves
Goat’s cheese, crumbled
Combine the hot rice, spinach, and most of the walnuts in a large bowl. Toss until the spinach wilts a bit.
Make the cherry vinaigrette by combining one-third of the cherries, the olive oil, white wine vinegar, and ¼ teaspoon [2.5 ml] sea salt and blending until smooth. Add a generous splash of the dressing to the salad.
Tear the remaining cherries in half and stir most of them into the rice. Taste and add more salt, if needed. Turn the salad onto a platter and finish with the last of the cherries, walnuts, basil leaves and goat cheese. Serve immediately.
Recipe Credit: Heidi Swanson, Super Natural Every DayYum