Wild Rice Salad Recipe
User Reviews
5
Wild Rice Salad Recipe
Description
The Wild Rice Salad Recipe features cooked and cooled wild rice paired with fresh greens such as arugula or baby spinach, thinly sliced red onions, dried cranberries, toasted pecans, chopped parsley, and crumbled feta cheese. The salad presents a variety of textures and flavors, including the chewiness of the wild rice, the crunch of pecans, and the tanginess of feta balanced by the sweet cranberries.
The dressing is a notable element, combining extra virgin olive oil, red wine vinegar, minced garlic, orange juice and zest, honey, salt, and freshly crushed black pepper. This vinaigrette adds bright citrus and a mild sweetness which contrasts well with the salad ingredients, bringing cohesion to the salad.
This salad can be served immediately after tossing or prepared partially in advance, making it suitable for gatherings or meal prep. The variety of ingredients makes it a versatile side or light main dish, especially in warmer weather. Toasting pecans before adding them enhances their nutty aroma and texture.
According to the notes, wild rice should be cooked according to package directions until tender and cooled completely before tossing. Ingredients and dressing can be prepped up to two days ahead, and dressing should sit for 15 minutes before serving for flavor melding. Toast pecans in the oven with a slight olive oil coating for added flavor and crunch.
Ingredients
- 3 cup wild rice cooked and cooled, 5oz / 1 cup uncooked*
- 4 ounce salad greens arugula or baby spinach
- 1 cup red onions sliced
- 3/4 cup dried cranberries
- 1 cup pecans roughly chopped, toasted
- 1/2 cup parsley chopped
- 1/2 cup feta cheese crumbled
Dressing
- 4 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar or white wine vinegar
- 2 cloves garlic minced
- 1/4 cup orange juice
- orange zest
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly crushed
Instructions
- Add all the dressing ingredeints to a jar. Shake the jar and set aside for 15 minutes.
- Place greens, wild rice, sliced red onions, cranberries, pecans in a bowl. Add some of the feta and pour over most of the dressing. Toss gently.
- Transfer into a serving bowl, top with remaining feta and cranberries. Serve immediately.
Notes
- Cook wild rice until tender, then cool completely before assembling the salad to maintain texture.
- Toast pecans at 350°F with a light coating of olive oil for 6-8 minutes to enhance their flavor and crunch.
- Prepare dressing and ingredients up to two days in advance; toss salad just before serving for freshness.
- Let the dressing sit for at least 15 minutes before adding it to the salad to develop flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 11mg | 4% |
| Sodium | 352mg | 15% |
| Potassium | 553mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 19mg | 21% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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