Nutty Wild Rice Salad
Discover the perfect balance of hearty, tangy, and sweet with this Nutty Wild Rice Salad, a vibrant and wholesome dish that's as beautiful as it is delicious. Packed with nutty wild rice, toasted pecans, almonds, and chewy dried cranberries, this salad offers a delightful crunch and bursts of natural sweetness in every bite. Crisp shredded carrots, red bell peppers, and green onions add bright, fresh flavors, while a zesty dressing made from olive oil, apple cider vinegar, honey, and Dijon mustard ties it all together. Ready in just an hour with minimal prep, this salad is a satisfying side or stand-alone meal, ideal for meal prep, picnics, or potlucks. Plus, it's a fantastic gluten-free, nutrient-dense option that's sure to impress your guests.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 0.5 teaspoons salt
- 0.5 cups pecans (or walnuts)
- 0.25 cups almonds
- 0.5 cups dried cranberries
- 1 medium carrot, shredded
- 0.5 medium red bell pepper, diced
- 2 green onion, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
Instructions
Rinse the wild rice under cold water using a fine mesh strainer.
In a medium pot, bring 3 cups of water and 0.5 teaspoons of salt to a boil. Add the rinsed wild rice.
Reduce the heat to low, cover the pot, and simmer for 40-45 minutes or until the rice is tender and some grains have burst open. Drain any excess water and let the rice cool completely.
Meanwhile, toast the pecans and almonds in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant and lightly golden. Let them cool, then roughly chop.
In a large mixing bowl, combine the cooked and cooled wild rice, toasted nuts, dried cranberries, shredded carrot, diced red bell pepper, and chopped green onion.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and toss until everything is evenly coated.
Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 24 hours to let the flavors meld together.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 79.5 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1782 mg | 38% | |
*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.
