Pin It A vibrant salad inspired by forest flavors, featuring nutty wild rice, tart cranberries, toasted nuts, and fresh greens. Perfect as a light meal or side dish, this bowl celebrates woodland ingredients with a refreshing, earthy twist.
I love making this salad when I want something light yet satisfying, and it never disappoints with its blend of flavors and textures.
Ingredients
- Wild rice: 1 cup uncooked
- Water: 2 cups
- Salt: 1/2 teaspoon
- Mixed baby greens: 4 cups (such as spinach, arugula, and baby kale)
- Cucumber: 1 small, thinly sliced
- Red onion: 1/2 small, thinly sliced
- Sugar snap peas: 1 cup, trimmed and halved
- Dried cranberries: 1/2 cup
- Toasted walnuts or pecans: 1/3 cup, roughly chopped
- Apple: 1 small, diced
- Extra-virgin olive oil: 3 tablespoons
- Apple cider vinegar: 1 tablespoon
- Maple syrup or honey: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Salt and black pepper: to taste
Instructions
- Prepare wild rice:
- Rinse the wild rice under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes, or until rice is tender and some grains have burst. Drain excess water if necessary and let cool to room temperature.
- Combine salad ingredients:
- In a large salad bowl, combine the mixed greens, cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
- Make dressing:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and black pepper until emulsified.
- Assemble salad:
- Add the cooled wild rice to the salad bowl. Drizzle with the dressing and toss gently to combine.
- Serve:
- Taste and adjust seasoning as needed. Serve immediately or chilled.
Pin It This salad always brings smiles during family gatherings, especially when shared outdoors on a sunny afternoon.
Variations
Try adding grilled chicken or tofu for extra protein, or swap the nuts for hazelnuts or almonds to vary the forest nut flavor.
Serving Suggestions
Pairs wonderfully with a crisp Sauvignon Blanc or a dry cider to complement the salad's earthy and tart notes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days; add dressing just before serving to maintain freshness.
Pin It 
This forest-inspired salad is a refreshing twist on classic grain bowls and is sure to become a favorite in your recipe rotation.
Recipe Questions & Answers
- → What kind of rice is used in this salad?
Uncooked wild rice is used, providing a nutty texture and earthy flavor that complements the fresh ingredients.
- → How is the dressing prepared?
The dressing is made by whisking together extra-virgin olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and black pepper until emulsified.
- → Can I substitute the nuts used in this dish?
Yes, toasted walnuts or pecans are suggested, but hazelnuts or almonds can be used as alternatives for varying flavors.
- → Is this bowl suitable for gluten-free diets?
Yes, all ingredients are gluten-free, but it's important to verify that packaged items like dried cranberries are certified gluten-free.
- → How long does it take to cook the wild rice?
The wild rice simmers covered for 40 to 45 minutes until tender, then is cooled before mixing with other ingredients.