• 4 cups cooked black rice (or sub wild rice, quinoa, farro)
• 1 pound strawberries, stemmed and quartered
• 4 scallions- sliced
• 1/4 cup basil ribbons
• 1/2 cup chopped Italian parsley
• 3 ounces arugula ( two big handfuls)
• optional: 1/4- 1/2 cup crumbled goat cheese, 1/4 cup toasted nuts (slivered almonds, pecans, or maple pecans)

Dressing:

• 1/4 cup olive oil
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1/2 tsp salt and pepper, more to taste.