Save on Pinterest A vibrant salad inspired by forest flavors, featuring nutty wild rice, tart cranberries, toasted nuts, and fresh greens. Perfect as a light meal or side dish, this bowl celebrates woodland ingredients with a refreshing, earthy twist.
This salad quickly became a favorite during fall gatherings, reminding me of peaceful walks through the forest and the bounty of the season.
Ingredients
- Wild Rice: 1 cup wild rice, uncooked
- Water: 2 cups
- Salt: 1/2 teaspoon
- Mixed Baby Greens: 4 cups (such as spinach, arugula, and baby kale)
- Cucumber: 1 small, thinly sliced
- Red Onion: 1/2 small, thinly sliced
- Sugar Snap Peas: 1 cup, trimmed and halved
- Dried Cranberries: 1/2 cup
- Toasted Walnuts or Pecans: 1/3 cup, roughly chopped
- Apple: 1 small, diced
- Extra-Virgin Olive Oil: 3 tablespoons
- Apple Cider Vinegar: 1 tablespoon
- Maple Syrup or Honey: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Salt and Black Pepper: to taste
Instructions
- Prepare Wild Rice:
- Rinse the wild rice under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes or until rice is tender and some grains have burst. Drain excess water if necessary and let cool to room temperature.
- Combine Salad Ingredients:
- In a large salad bowl, combine the mixed greens, cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
- Prepare Dressing:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and black pepper until emulsified.
- Assemble Salad:
- Add the cooled wild rice to the salad bowl. Drizzle with the dressing and toss gently to combine.
- Serve:
- Taste and adjust seasoning as needed. Serve immediately or chilled.
Save on Pinterest Sharing this salad at family meals brings a touch of nature and freshness to our table, often sparking memories and stories from woodland hikes.
Required Tools
Medium saucepan, Salad bowl, Small bowl or jar (for dressing), Whisk, Knife and cutting board
Allergen Information
Contains tree nuts (walnuts or pecans). Mustard (in dressing) may be an allergen for some. Gluten-free; confirm all packaged ingredients (like cranberries) are certified gluten-free if necessary. Always double-check ingredient labels for potential allergens.
Nutritional Information
Calories 320. Total Fat 15 g. Carbohydrates 44 g. Protein 6 g per serving.
Save on Pinterest A perfect blend of flavors and textures, this salad delivers a refreshing and wholesome meal you can enjoy any time.
Recipe Questions & Answers
- → How long does wild rice take to cook?
Wild rice typically takes 40-45 minutes to simmer until tender and some grains burst open, creating a pleasant texture.
- → Can I substitute the nuts in this salad?
Yes, toasted walnuts can be swapped for pecans, hazelnuts, or almonds to adjust the flavor profile to your preference.
- → What dressing complements the wild rice and fruit?
A light dressing combining olive oil, apple cider vinegar, maple syrup or honey, and Dijon mustard adds a balanced, tangy sweetness without overpowering the ingredients.
- → Can this dish be made vegan?
Yes, using maple syrup instead of honey keeps the dressing vegan-friendly while maintaining its natural sweetness.
- → What greens pair best with wild rice in this salad?
Mixed baby greens like spinach, arugula, and baby kale offer a tender, fresh base that complements the nutty rice and tart cranberries nicely.
- → Is this dish gluten-free?
Yes, wild rice and fresh produce are naturally gluten-free; just ensure packaged ingredients like dried cranberries are certified gluten-free to avoid cross-contamination.