For the salad:
1 cup wild rice
5 ounces mixed or baby greens (about 6 big handfuls), washed and dried
1 15.5-ounce can chickpeas, drained and rinsed
8 dried dates, pitted and chopped
1/2 cup roasted cashews
2 large celery ribs, chopped
For the vinaigrette:
2 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons brown sugar
Salt and pepper
1/4 cup olive oil
Combine the wild rice with 4 cups of water and a pinch of salt in a medium saucepan. Cover and bring to a boil. Then, reduce the heat and simmer for 45 minutes, until the rice is tender. Pour the rice into a strainer to drain off any remaining water, then cool the rice completely.
Meanwhile, make the vinaigrette. In a large bowl, whisk together the balsamic vinegar and brown sugar, and season with salt and pepper. Slowly pour in the olive oil while whisking, until the dressing is slightly thick and all the olive oil is incorporated.
To assemble the salad, add the greens to the bowl and toss to coat. Then add the chickpeas, dates, cashews, celery, and rice. Toss gently until all the ingredients are combined. Serve immediately.
This recipe has been updated — first published May 2008.