A fresh blend of wild rice, cranberries, nuts, and greens offering a crisp, forest-inspired flavor bowl.
# What You Need:
→ Grains
01 - 1 cup wild rice, uncooked
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 freshly ground black pepper, to taste
# Directions:
01 - Rinse the wild rice under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes until tender and some grains have burst. Drain any excess water and allow rice to cool to room temperature.
02 - In a large salad bowl, mix together the baby greens, cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
03 - In a small bowl or jar, whisk olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and black pepper until fully emulsified.
04 - Add the cooled wild rice to the salad bowl. Pour the dressing over and toss gently to evenly coat all ingredients.
05 - Adjust seasoning to taste and serve immediately or chilled.
