Vibrant wild rice salad with cranberries, toasted nuts, and fresh greens for a light, refreshing meal.
# What You Need:
→ Grains
01 - 1 cup uncooked wild rice
02 - 2 cups water
03 - ½ teaspoon salt
→ Greens & Vegetables
04 - 4 cups mixed baby greens (spinach, arugula, baby kale)
05 - 1 small cucumber, thinly sliced
06 - ½ small red onion, thinly sliced
07 - 1 cup sugar snap peas, trimmed and halved
→ Fruits & Nuts
08 - ½ cup dried cranberries
09 - ⅓ 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
# Directions:
01 - Rinse wild rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until tender and some grains burst. Drain excess water and allow to cool to room temperature.
02 - In a large bowl, mix baby greens, cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
03 - Whisk extra-virgin 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 large bowl with salad ingredients. Drizzle dressing over and toss gently to combine.
05 - Adjust seasoning if necessary. Serve immediately or chilled.
