Save Pin 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 salad quickly became a favorite at home for its balance of savory and sweet notes with a satisfying crunch from nuts and fresh produce.
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 Nuts: 1/3 cup walnuts or pecans, 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
- Prepare the 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.
- Mix the salad:
- In a large salad bowl, combine the mixed greens, cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
- Make the 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.
- Combine and toss:
- 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 Pin My family enjoys this salad as a refreshing lunch during warm weekends together outside.
Serving Suggestions
Pair this salad with grilled chicken or fish for a more filling meal, or enjoy it on its own for a light, vegetarian option.
Storage Tips
Store the salad and dressing separately in airtight containers up to 2 days; toss before serving to keep greens fresh.
Variations
Swap toasted walnuts with hazelnuts or almonds, and substitute maple syrup with honey for added sweetness adaptations.
Save Pin This salad is perfect for bringing a fresh and nutritious burst of flavor to your table anytime.
Questions & Answers
- → How do I cook the wild rice properly?
Rinse wild rice under cold water, then simmer it with water and a pinch of salt for 40-45 minutes until tender with some grains burst. Drain excess water and let cool before mixing.
- → Can I substitute the nuts used in the salad?
Yes, walnuts or pecans can be replaced with hazelnuts or almonds to vary the forest nut flavors according to preference.
- → What dressing ingredients complement this salad?
The dressing combines extra-virgin olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and black pepper for a balanced, tangy, and slightly sweet finish.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are gluten-free. Just ensure any packaged items, like dried cranberries, are certified gluten-free.
- → Can I add protein to this dish?
Adding grilled chicken, tofu, or goat cheese boosts protein content, though cheese alters dietary considerations.