Overhead view of a platter of Black & Wild Rice Salad with Sweet Potatoes & Tahini sauce.

Wild Rice Salad with Green Goddess Tahini

You will love our Wild Rice Salad with Green Goddess Tahini! This colorful wild rice salad is loaded with flavor and is gluten-free.

This summer recipe features a blend of U.S.-grown black, red, brown, and wild rice and comes to us from our friend Gal of Something Nutritious in partnership with USA Rice.

  • Servings
  • Prep Time
    20 min
  • Cook Time
    45 min
  • Total Time
    1 hr 5 min


  • 1 cup uncooked wild rice blend
  • ½ teaspoon salt

    Roasted Sweet Potatoes
  • 2 medium sweet potatoes
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cinnamon

Salad Toppings

  • ⅓ red onion, thinly sliced
  • ⅓ cup finely chopped walnuts
  • ½ cup pomegranate seeds
  • 2-3 cups arugula
  • ½ cup crumbled feta or goat cheese

Green Goddess Tahini

  • ½ cup tahini (sesame paste)
  • ½ cup + 2 tablespoon water
  • 2 tablespoon olive oil
  • 2 cloves of garlic
  • ⅓ cup parsley
  • ⅓ cup basil
  • ¼ cup mint leaves
  • 1 teaspoon honey
  • juice from ½ lemon, about 2 tablespoons
  • salt to taste, about ½ teaspoon


  • Preheat your oven to 375 F.
  • Rinse the sweet potatoes and cut them into cubes. Toss them together with the 2 tablespoons of olive oil, salt, garlic powder and cinnamon. Bake for 45 minutes, flipping halfway through.
  • Prepare your rice as instructed on package. Once ready, set aside.
  • While the rice and the sweet potatoes cook, prepare your green tahini sauce by blending all of the sauce ingredients together in a blender until smooth. Add more water by the tablespoon if needed to thin it out.
  • Once the rice is ready, season it with salt.
  • Transfer your rice to a large shallow serving dish, and start layering your toppings starting with the arugula, then sweet potatoes, onions, feta cheese, walnuts, and pomegranate seeds.
  • When ready to serve, drizzle your tahini dressing over the top, and serve the dish cold or at room temperature! I suggest mixing the tahini in only when ready to serve.

Recipe Notes

Leftovers will stay fresh in the fridge for up to 1 week. Store the rice mixture in an airtight container, and the tahini in a separate container.