Addicting Wild Rice Asparagus Salad
Elevate your salad game with this Addicting Wild Rice Asparagus Salad, a vibrant and nutrient-packed dish that’s perfect for any occasion. This recipe combines earthy wild rice with tender, freshly blanched asparagus, sweet dried cranberries, crunchy slivered almonds, and creamy feta cheese to create a delightful medley of flavors and textures. Tossed in a zesty homemade dressing made with olive oil, lemon juice, Dijon mustard, and a hint of honey, this salad bursts with freshness and subtle tang. Garnished with fragrant parsley, it’s a versatile side dish or stand-alone meal that can be served chilled or at room temperature. With minimal prep time and packed with wholesome ingredients, this salad is a must-try for lovers of hearty yet refreshing dishes. Perfect for meal prep or as a crowd-pleasing addition to your spring and summer spreads!
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 pound asparagus
- 0.5 cup red onion
- 0.5 cup dried cranberries
- 0.5 cup slivered almonds
- 0.5 cup feta cheese
- 0.25 cup fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold running water.
In a medium saucepan, combine the wild rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40 minutes or until the rice is tender and has absorbed most of the water. Drain off any excess liquid and let the rice cool.
While the rice is cooking, prepare the asparagus by snapping off the tough ends. Cut the spears into 2-inch pieces.
Bring a pot of water to a boil. Add the asparagus pieces and blanch them for 2-3 minutes until they are bright green and crisp-tender. Drain and immediately plunge the asparagus into a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large mixing bowl, combine the cooked and cooled wild rice, blanched asparagus, red onion, dried cranberries, slivered almonds, and feta cheese. Toss gently to combine.
Finely mince the garlic. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss to coat evenly.
Chop the parsley and sprinkle it over the salad as a garnish.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
