A colorful bowl with wild rice, cranberries, nuts, and fresh greens for a refreshing, light dish.
# What You Need:
→ Grains
01 - 1 cup uncooked wild rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Greens & Vegetables
04 - 4 cups mixed baby greens (spinach, arugula, baby kale)
05 - 1 small cucumber, thinly sliced
06 - 1/2 small red onion, thinly sliced
07 - 1 cup sugar snap peas, trimmed and halved
→ Fruits & Nuts
08 - 1/2 cup dried cranberries
09 - 1/3 cup toasted walnuts or pecans, roughly chopped
10 - 1 small apple, diced
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Rinse wild rice under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes until grains are tender and some have burst. Drain excess water if necessary. Allow to cool to room temperature.
02 - In a large salad bowl, combine mixed baby greens, sliced cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
03 - Whisk together olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and black pepper in a small bowl or jar until well emulsified.
04 - Add the cooled wild rice to the salad bowl. Drizzle the dressing over all ingredients and toss gently to combine evenly.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate until chilled.
