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.
This light forest-inspired salad quickly became a family favorite for its unique balance of flavors and textures.
Ingredients
- 1 cup wild rice, uncooked: Nutty grain base
- 2 cups water: For cooking wild rice
- 1/2 teaspoon salt: Enhances rice flavor
- 4 cups mixed baby greens (such as spinach, arugula, and baby kale): Fresh foundation
- 1 small cucumber, thinly sliced: Crisp and fresh
- 1/2 small red onion, thinly sliced: Mild sharpness
- 1 cup sugar snap peas, trimmed and halved: Sweet crunch
- 1/2 cup dried cranberries: Tart sweetness
- 1/3 cup toasted walnuts or pecans, roughly chopped: Toasted nutty flavor
- 1 small apple, diced: Juicy sweetness
- 3 tablespoons extra-virgin olive oil: Dressing base
- 1 tablespoon apple cider vinegar: Tangy dressing component
- 1 tablespoon maple syrup or honey: Natural sweetness
- 1 teaspoon Dijon mustard: Adds depth
- 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.
Pin it Sharing this salad at family gatherings always sparks compliments and requests for the recipe.
Serving Suggestions
Pair with a crisp Sauvignon Blanc or a dry cider for a refreshing meal experience.
Variations
Substitute pecans with hazelnuts or almonds for a different forest nut flavor. Add grilled chicken or tofu for extra protein.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Dress just before serving to maintain freshness.
Pin it 
This salad brings a delightful blend of earthy and sweet flavors that brighten any table.
Recipe Q&A
- → How do I cook wild rice for the salad?
Simmer wild rice with water and a pinch of salt for 40-45 minutes until tender and some grains burst. Drain any excess water and cool before combining.
- → Can I substitute the nuts used in this dish?
Yes, toasted walnuts or pecans work well, but you can also use hazelnuts or almonds to vary the forest nut flavor.
- → What dressing ingredients complement the salad?
A simple dressing of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper balances the sweet and savory elements.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but ensure packaged items like dried cranberries are certified gluten-free if needed.
- → What additions can boost protein content?
Adding grilled chicken, tofu, or goat cheese can increase protein, although cheese changes the dairy content.