Nutty wild rice, tart cranberries, and toasted nuts combine with fresh greens for a light, flavorful salad 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
# Directions:
01 - Rinse wild rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer 40 to 45 minutes until tender and some grains burst. Drain excess water and let cool to room temperature.
02 - In a large bowl, mix the baby greens, 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 until emulsified.
04 - Add cooled wild rice to the salad bowl. Drizzle with dressing and toss gently to combine.
05 - Taste and adjust seasoning as needed. Serve immediately or chilled.
