Pin It 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.
I enjoy making this salad for its balance of flavors and ease of preparation especially when I want a light, nutritious meal.
Ingredients
- Grains: 1 cup wild rice uncooked, 2 cups water, 1/2 teaspoon salt
- Greens & Vegetables: 4 cups mixed baby greens (such as spinach, arugula, and baby kale), 1 small cucumber thinly sliced, 1/2 small red onion thinly sliced, 1 cup sugar snap peas trimmed and halved
- Fruits & Nuts: 1/2 cup dried cranberries, 1/3 cup toasted walnuts or pecans roughly chopped, 1 small apple diced
- Dressing: 3 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup or honey, 1 teaspoon Dijon mustard, Salt and black pepper to taste
Instructions
- Step 1:
- 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.
- Step 2:
- In a large salad bowl combine the mixed greens cucumber red onion sugar snap peas dried cranberries toasted nuts and diced apple.
- Step 3:
- 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.
- Step 4:
- Add the cooled wild rice to the salad bowl. Drizzle with the dressing and toss gently to combine.
- Step 5:
- Taste and adjust seasoning as needed. Serve immediately or chilled.
Pin It This salad is a family favorite especially during the fall when we gather fresh ingredients from local markets.
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
Pin It This wild rice and cranberry salad is a delightful and wholesome addition to any meal perfect for those seeking fresh and vibrant flavors.
Recipe Questions & Answers
- → How do I cook wild rice for this salad?
Rinse wild rice thoroughly. Simmer it in water with a pinch of salt for 40-45 minutes until grains pop open and become tender. Drain excess water before use.
- → What nuts work best for the toasted nut component?
Walnuts or pecans provide a rich, toasty flavor. For variety, substitute with hazelnuts or almonds, lightly toasted to enhance their aroma.
- → Can the dressing be adjusted for dietary preferences?
Yes, maple syrup can replace honey for a vegan-friendly option, while still preserving the dressing's sweet and tangy profile.
- → What greens are ideal for this dish?
Mixed baby greens like spinach, arugula, and baby kale offer a tender texture and fresh, peppery notes that complement the other ingredients well.
- → How can I add extra protein to this dish?
Grilled chicken, tofu, or crumbled goat cheese can be incorporated to boost protein content while enhancing flavor complexity.