Save to 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 recipe quickly became a favorite at family gatherings for its unique combination of flavors and wholesome ingredients.
Ingredients
- Wild rice: 1 cup uncooked
- Water: 2 cups
- Salt: 1/2 teaspoon
- Mixed baby greens: 4 cups (spinach, arugula, 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
- 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 to 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.
Save to Pinterest This salad often sparks conversation at our family dinners, bringing everyone closer over fresh, wholesome food.
Notes
For extra protein, add grilled chicken, tofu, or goat cheese (not vegan or dairy-free if cheese is added). Substitute pecans with hazelnuts or almonds for a different forest nut flavor. Pairs well with a crisp Sauvignon Blanc or a dry cider. For a vegan version, use maple syrup instead of honey.
Required Tools
Medium saucepan, salad bowl, small bowl or jar (for dressing), whisk, knife and cutting board.
Nutritional Information
Calories: 320 per serving. Total Fat: 15 g. Carbohydrates: 44 g. Protein: 6 g.
Save to Pinterest This salad is best served fresh but can be refrigerated for up to 24 hours for convenience.
Frequently Asked Questions
- → How should the wild rice be cooked for best texture?
Simmer wild rice in salted water for 40–45 minutes until tender with some grains bursting, then drain excess liquid and let cool before mixing.
- → Can the toasted nuts be substituted?
Yes, pecans or walnuts can be swapped with hazelnuts or almonds to vary the forest nut flavor and texture.
- → What is the best way to store leftovers?
Keep the salad refrigerated in an airtight container and dress just before serving to maintain freshness and crunchiness.
- → Are there options to boost protein in this dish?
Adding grilled chicken, tofu, or goat cheese enhances protein content, though cheese modifies the dietary profile.
- → What beverages complement this salad?
A crisp Sauvignon Blanc or a dry cider pairs excellently, enhancing the fresh and earthy notes.