Save 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 became one of my favorites during fall because it captures the essence of the forest in every bite. Its balance of textures and flavors makes it a hit at family dinners.
Ingredients
- Wild Rice: 1 cup wild rice, uncooked
- Water: 2 cups
- Salt: 1/2 teaspoon
- Mixed Baby Greens: 4 cups (such as spinach, arugula, and 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
- Cook Wild Rice:
- 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.
- Combine Salad Ingredients:
- In a large salad bowl, combine the mixed greens, cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
- Prepare Dressing:
- 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.
- Mix Salad:
- Add the cooled wild rice to the salad bowl. Drizzle with the dressing and toss gently to combine.
- Serve:
- Taste and adjust seasoning as needed. Serve immediately or chilled.
Save This salad quickly became a family favorite for weekend lunches and special gatherings in our home.
Preparation Tips
Rinsing the wild rice thoroughly removes excess starch and ensures a fluffy texture when cooked.
Serving Suggestions
Pairs well with a crisp Sauvignon Blanc or a dry cider to complement its fresh, earthy flavors.
Variations
For added protein, include grilled chicken, tofu, or goat cheese. Substitute pecans with hazelnuts or almonds for a different nutty flavor.
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This salad brings a refreshing, wholesome final touch to any meal with minimal effort.
Recipe FAQs
- → How long should I cook the wild rice?
Simmer wild rice for 40–45 minutes until tender and some grains burst. Drain any excess water afterward.
- → Can I substitute the nuts used in the salad?
Yes, toasted walnuts or pecans work well, but you can also try hazelnuts or almonds for different forest nut flavors.
- → Is it possible to make this salad vegan-friendly?
Use maple syrup instead of honey in the dressing to keep the flavors vegan-friendly.
- → What greens are best suited for this salad?
Mixed baby greens like spinach, arugula, and baby kale create a fresh, tender base for bright flavors.
- → How do I store leftovers to maintain freshness?
Refrigerate the salad in an airtight container and keep the dressing separate if possible to avoid sogginess. Consume within 2 days.