If like me, you get
overly excited about the array of tempting offerings at the Whole Foods salad bar, then this gorgeous salad has your name written all over it.
No hum-drum rice salad, this dish is rife with fresh flavors and pleasing textures. Crisp pieces of apple and pear combine nicely with chewy dried cranberries and wild rice, all of which are complemented by crunchy toasted walnuts.
The salad is dressed in a vinaigrette that is a perfect balance of rich olive oil, tangy vinegar, and sweet honey.
|Fruited Wild Rice Salad with Dried Cranberries & Walnuts
|50 minutes (for wild rice)
|1 hour 5 minutes
|About 6 cups
- 1 cup wild rice
- 2 cups water
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup chopped celery
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Cooking the Wild Rice:
Rinse the wild rice under cold water to remove excess starch.
In a medium-sized saucepan, bring 2 cups of water to a boil.
Add the rinsed wild rice and reduce the heat to low. Cover and simmer for about 45-50 minutes, or until the rice is tender and has absorbed the water. Allow it to cool to room temperature.
Preparing the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined. Set aside.
Mixing the Salad:
In a large mixing bowl, combine the cooked wild rice, dried cranberries, chopped walnuts, chopped celery, green onions, and fresh parsley.
Adding the Dressing:
Pour the prepared dressing over the salad and toss gently to ensure all the ingredients are well coated.
Chilling and Serving:
Before serving, taste and adjust the seasoning if necessary.
Refrigerate the salad for at least 1-2 hours to allow the flavors to meld and the salad to chill.
Garnish and Serve:
Garnish with additional parsley or walnuts, if desired, for a decorative touch.
Serve the Fruited Wild Rice Salad as a delightful side dish, a light meal, or a colorful addition to your buffet spread.
|Estimated Nutrition Per Serving:
|Total Fat: 12g
|– Saturated Fat: 1.5g
|– Trans Fat: 0g
|Total Carbohydrates: 32g
|– Dietary Fiber: 3g
|– Sugars: 9g
Please note that the nutrition information is an estimate and may vary based on specific ingredients used and portion sizes. It’s always a good idea to calculate nutrition based on the exact ingredients and quantities you use.
Light enough to accompany an entree, but hearty enough to serve as a main course, this fruited wild rice salad is a fantastic dish to make on the weekend and have on hand throughout the week. The ingredients continue to soak up the vinaigrette as the salad sits in the fridge, so it only gets better with time.
I enjoyed this salad so much that I have no doubt it will become a staple dish in our kitchen. I’m already daydreaming about various ingredient substitutions, such as fresh & dried cherries and toasted pecans. You can also change the flavor of the salad by experimenting with different kinds of vinegar, though I suggest sticking to vinegars with fruity notes.
I’m planning to serve this rice salad for lunch when my mom arrives later today for a girls weekend in Boston. Amongst the comfortable couch chats, strolls along the Esplanade with Shelby (John’s and my dog) and Zack (my parent’s puppy), and leisurely glasses of wine up on the roof deck, we just might have to sneak in a granola-making session (I can’t seem to get enough!). I’m looking forward to a great weekend…
Fruited Wild Rice Salad with Dried Cranberries & Walnuts is a vibrant, wholesome dish. Combining the earthy richness of wild rice, the tanginess of cranberries, and the crunch of walnuts, it’s a delightful fusion of flavors and textures. Quick to prepare and bursting with nutrition, this salad is a perfect addition to any meal, adding color and taste to your table.