Blueberry Basil Black Pepper Wild Rice Salad with Honey Vanilla Olive Oil Dressing

After crafting a version of this culinary delight years and years ago, I recently dreamt about recreating it with a healthy dose of wild rice. It became a revisit and a reinvention of a hearty salad made with wild rice, juicy blueberries, and the bold, unexpected magic of black pepper. I’d intended to use feta, only to realize I’d grabbed jalapeño feta (absolutely not the vibe), so blueberry Stilton stepped in and transformed the whole thing into something slightly sweeter, deeply aromatic, and completely irresistible. If you prefer a tangier edge, go for the feta, but whatever you do, don’t hold back on the black pepper. Who knew blueberries and pepper were such a perfect pair?

The result is a beautiful, satisfying salad served at room temperature, with the option to add shredded chicken if you want a little extra protein. And yes, the dressing of vanilla, honey, olive oil, and more black pepper sounds unusual, but trust me, my flavor instincts haven’t steered you wrong yet. Even add a touch of lemon juice for some additional balancing acid – or lemon vinegar.

It’s been a wonderful day of cooking all around. Not only did this healthy salad turn out exactly as I hoped, but the Lemon Curd Raspberry Mousse Layer Cake with Vanilla Buttercream and Roses I made yesterday earned such glowing praise that a dear friend in Italy told me I should move there and open a wedding‑cake bakery. Imagine that—what a dream.

On that note, I heard a quote today telling me to cancel chasing my dreams, but instead, chase my talents! Hmm…🧐🍰🧑‍🍳🇮🇹

Enjoy every bite.

Blueberry Basil Black Pepper Wild Rice Salad with Honey Vanilla Olive Oil Dressing

2 cups wild rice
5 cups veggie (or chicken) stock
16 oz. chicken breasts, poached in broth and shredded (optional)
16 oz. giant blueberries
1 cup fresh basil, shredded
2 tsp. freshly ground black pepper
½ tsp. kosher salt
8 oz. feta cheese, crumbled (or Blueberry Stilton cheese, crumbled)
¼ cup local honey, melted
¼ cup extra virgin olive oil
½ tsp. vanilla extract
additional kosher salt and pepper, to taste

In a large Dutch oven or stock pot, bring the stock to a rolling boil.
Add the wild rice and bring to a boil.
Reduce to a simmer and cook until most of the moisture has been absorbed, covering halfway.

Once the rice is “done,” remove from heat and cover tightly with a lid and let sit for an additional 20 minutes.

Meanwhile, if using the chicken, poach it in stock for 10-15 minutes, until cooked through.

Remove from stock and cool before shredding between two forks.

Once the rice and chicken have cooled to room temperature, mix together and stir in the blueberries, basil, and cheese. Season with salt and plenty of pepper.

Dress with a whisked mixture of melted honey, olive oil, and vanilla extract.

Stir well and serve plated with additional ground pepper.

Drizzle with lemon oil or lemon vinegar for extra tang, particularly if using Blueberry Stilton.