Pin it 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 during our fall gatherings thanks to its bright flavors and wholesome ingredients.
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
- Prepare 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.
- Make 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.
- Toss 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.
Pin it Our family enjoys this salad as a healthy side during weekend meals, often sharing stories about our forest hikes while eating it.
Substitutions
You can substitute pecans with hazelnuts or almonds for a different forest nut flavor. For a vegan option, use maple syrup instead of honey.
Pairings
This salad pairs wonderfully with a crisp Sauvignon Blanc or a dry cider to complement its fresh and tart notes.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Toss before serving.
Pin it 
This salad is a perfect balance of textures and flavors, making it a refreshing choice for any meal.
Recipe Questions & Answers
- → How should wild rice be cooked for this dish?
Wild rice is simmered in salted water for 40–45 minutes until tender and some grains burst, then drained and cooled before mixing with other ingredients.
- → Can the nuts be substituted in the salad?
Yes, toasted walnuts or pecans can be replaced with hazelnuts or almonds for a different forest nut flavor.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but verify packaged items like dried cranberries to ensure certification.
- → What dressing ingredients complement the wild rice and fruit?
The dressing combines extra-virgin olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and black pepper for a balanced, tangy flavor.
- → How can this dish be made vegan?
Use maple syrup instead of honey in the dressing to keep it vegan-friendly.
- → Can additional protein be added to this dish?
Grilled chicken, tofu, or goat cheese can be added for extra protein, though cheese affects vegetarian or dairy-free status.