Save 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 enjoy this salad as a light meal or a side it always brings a fresh earthy twist reminiscent of forest flavors
Ingredients
- 1 cup wild rice, uncooked: forms the hearty base of the salad
- 2 cups water: for cooking the wild rice
- 1/2 teaspoon salt: seasoning for the rice
- 4 cups mixed baby greens (such as spinach, arugula, and baby kale): vibrant greens for freshness
- 1 small cucumber, thinly sliced: adds a crisp texture
- 1/2 small red onion, thinly sliced: gives a mild bite
- 1 cup sugar snap peas, trimmed and halved: crunchy vegetable element
- 1/2 cup dried cranberries: tart and sweet fruit
- 1/3 cup toasted walnuts or pecans, roughly chopped: crunchy nuts for texture
- 1 small apple, diced: adds natural sweetness
- 3 tablespoons extra-virgin olive oil: base for the dressing
- 1 tablespoon apple cider vinegar: provides acidity
- 1 tablespoon maple syrup or honey: sweetener for the dressing
- 1 teaspoon Dijon mustard: adds depth to the dressing
- Salt and black pepper, to taste: seasoning
Instructions
- Step 1:
- 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.
- Step 2:
- In a large salad bowl, combine the mixed greens, cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
- Step 3:
- 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.
- Step 4:
- Add the cooled wild rice to the salad bowl. Drizzle with the dressing and toss gently to combine.
- Step 5:
- Taste and adjust seasoning as needed. Serve immediately or chilled.
Save This salad is a family favorite, often shared during weekend lunches surrounded by laughter and stories from our woodland hikes
Serving Suggestions
Perfect served chilled as a side or light meal pairs well with crisp white wines or dry cider
Variations
Add grilled chicken, tofu, or goat cheese for extra protein or substitute pecans with hazelnuts or almonds for a unique nutty flavor
Storage Tips
Store the salad and dressing separately in airtight containers in the refrigerator for up to two days to maintain freshness
Save 
Enjoy this refreshing forest-inspired salad as a healthy and flavorful addition to your meal rotation
Common Recipe Questions
- → How is the wild rice prepared for this dish?
The wild rice is rinsed and simmered in water with salt for 40-45 minutes until tender and some grains burst, then cooled before assembling.
- → What nuts can be used for toasting in this salad?
Walnuts or pecans are recommended, but hazelnuts or almonds make good alternatives for a forest nut flavor.
- → Can this dish accommodate a vegan diet?
Yes, using maple syrup instead of honey in the dressing keeps it vegan-friendly.
- → What fresh greens are included in the salad?
The salad combines mixed baby greens such as spinach, arugula, and baby kale for a fresh, earthy complement.
- → What dressing ingredients balance the flavors?
A mix of extra-virgin olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and black pepper emulsifies to create the dressing.