This salad is inspired by the color BLACK

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Serves 4

8 oz wild rice, cooked

4 oz blackberries

1⁄2 cup dried cranberries

1 cup chèvre, crumbled

fresh parsley

glug of olive oil

glug of sherry vinegar

salt & pepper, to taste

  1. In a large bowl gently mix rice, berries, cranberries, chèvre, and parsley.
  2. Drizzle with olive oil and sherry vinegar.
  3. Season with salt and pepper and serve.


Photography by Hector Sanchez

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