Nutty wild rice combined with cranberries, toasted nuts, and fresh greens for a light, flavorful bowl.
# What You'll Need:
→ Grains
01 - 1 cup uncooked wild rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Greens & Vegetables
04 - 4 cups mixed baby greens (spinach, arugula, baby kale)
05 - 1 small cucumber, thinly sliced
06 - 1/2 small red onion, thinly sliced
07 - 1 cup sugar snap peas, trimmed and halved
→ Fruits & Nuts
08 - 1/2 cup dried cranberries
09 - 1/3 cup toasted walnuts or pecans, roughly chopped
10 - 1 small apple, diced
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon Dijon mustard
15 - Salt and black pepper to taste
# How to Make It:
01 - Rinse wild rice under cold running water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 40 to 45 minutes until tender and some grains have burst. Drain excess water if needed and set aside to cool to room temperature.
02 - In a large salad bowl, combine mixed baby greens, sliced cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
03 - 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.
04 - Add cooled wild rice to the salad bowl. Drizzle with the prepared dressing and toss gently to combine all ingredients evenly.
05 - Taste and adjust seasoning if necessary. Serve the salad immediately or refrigerate and serve chilled.
