Snoqualmie Wild Rice Apple Salad
Bursting with vibrant flavors and wholesome ingredients, Snoqualmie Wild Rice Apple Salad is the perfect blend of hearty, nutty wild rice and crisp, juicy apples (try Honeycrisp or Fuji for an extra-sweet crunch). Enhanced with chewy dried cranberries, toasted walnuts, and the refreshing crunch of celery, this salad offers a symphony of textures in every bite. Tossed in a tangy apple cider vinaigrette infused with honey and Dijon mustard, this dish is as delicious as it is nutritious. Ideal as a side dish or a light, make-ahead lunch, this fall-inspired salad is not only easy to prepare but also packed with seasonal charm. Whether you're hosting a gathering or meal-prepping for the week, this salad will become your new go-to for healthy, flavorful eating.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 2 large apple (preferably Honeycrisp or Fuji)
- 2 tablespoons lemon juice
- 1 cup walnuts
- 0.75 cup dried cranberries
- 2 stalks celery
- 3 stalks green onion
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 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 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 40 minutes or until the rice is tender and the grains have burst open. Drain any excess water and allow the rice to cool to room temperature.
While the rice is cooking, toast the walnuts. Place them in a dry skillet over medium heat, stirring occasionally, for about 5-7 minutes or until they are fragrant and lightly browned. Remove from heat and set aside to cool.
Core and dice the apples into bite-sized pieces. To prevent browning, toss the apple pieces with 2 tablespoons of lemon juice and set aside.
Thinly slice the celery and green onions. Combine the celery, green onions, dried cranberries, and diced apples in a large mixing bowl.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
Add the cooled wild rice to the mixing bowl with the apple mixture. Pour the vinaigrette over the top and toss everything together until evenly coated.
Sprinkle the toasted walnuts over the salad and gently fold them in.
Taste the salad and adjust the seasoning with additional salt or pepper if necessary.
Serve immediately or refrigerate for up to 24 hours to allow the flavors to meld. Bring the salad back to room temperature before serving.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 23.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 273 mg | 6% | |
*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.
