Wild Rice Salad with Curry Dressing
Elevate your salad game with this vibrant Wild Rice Salad with Curry Dressing, a perfect balance of earthy, sweet, and tangy flavors. Packed with nutritious wild rice, crisp bell peppers, shredded carrot, and zesty green onions, this colorful dish gets an irresistible boost from dried cranberries and toasted slivered almonds. The star of the recipe is the aromatic curry dressing, made with olive oil, apple cider vinegar, a hint of honey, and warm curry spices, which ties everything together beautifully. Ready in just over an hour, this versatile recipe is ideal as a wholesome main dish or a stunning side for potlucks, picnics, or weeknight dinners. Serve it chilled or at room temperature for a refreshing, make-ahead dish that’s loaded with textures and bold flavors. Perfect for healthy eating enthusiasts and fans of globally inspired cuisine!
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large carrot
- 4 stalks green onions
- 1 cup dried cranberries
- 0.5 cup slivered almonds
- 2 tablespoons parsley
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon curry powder
- 1 tablespoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice thoroughly under cold water to remove excess starch.
In a medium saucepan, combine 1 cup of wild rice with 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender and the grains have split open. Drain any excess water and let the rice cool completely.
While the rice is cooking, dice the red and yellow bell peppers into small cubes. Peel and grate the carrot. Thinly slice the green onions. Set all the vegetables aside.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.
In a small bowl, whisk together the olive oil, apple cider vinegar, curry powder, honey, salt, and black pepper to make the curry dressing.
In a large mixing bowl, combine the cooked and cooled wild rice, diced bell peppers, grated carrot, sliced green onions, dried cranberries, toasted almonds, and chopped parsley.
Pour the curry dressing over the salad and toss everything together until evenly coated.
Taste and adjust seasoning if needed. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature as a main or side dish.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2018 mg | 88% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 123.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2307 mg | 49% | |
*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.
