Nutty wild rice combined with tart cranberries, toasted nuts, and crisp greens for a fresh, earthy bowl.
# What You'll Need:
→ Grains
01 - 1 cup wild rice, uncooked
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 black pepper, to taste
# How To Make It:
01 - Rinse wild rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to boil, then reduce heat, cover, and simmer for 40 to 45 minutes until tender. Drain excess water if needed and allow to cool to room temperature.
02 - In a large 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 emulsified.
04 - Add cooled wild rice to the salad bowl. Drizzle dressing over ingredients and toss gently to evenly combine.
05 - Taste the salad and adjust salt and pepper if needed. Serve immediately or chill before serving.
