Thanksgiving Salad with Wild Rice and Lemon Dressing

Thanksgiving Salad with Wild Rice and Lemon Dressing is a festive, wholesome salad that combines nutty wild rice, crisp greens, sweet fruits, and crunchy nuts, all tossed in a bright and tangy lemon vinaigrette. It’s the perfect seasonal side dish that balances the richness of a holiday meal.

Why You’ll Love This Recipe

• Beautifully textured: A medley of chewy rice, tender greens, juicy fruit, and crunchy nuts.
• Bright and fresh: The lemon dressing cuts through heavier holiday dishes.
• Make-ahead friendly: Components can be prepped in advance for easy assembly.
• Customizable: Swap in your favorite fruits, nuts, or grains.
• Gluten-free and vegetarian: Naturally suits a range of diets with easy variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad

• Wild rice, cooked and cooled
• Mixed greens (spinach, arugula, or kale)
• Red onion, thinly sliced
• Dried cranberries or cherries
• Apple or mango chunks
• Cashews, pecans, or walnuts, toasted
• Fresh herbs (parsley, basil, or mint)

For the lemon dressing

• Fresh lemon juice (plus optional orange juice)
• Extra virgin olive oil
• Dijon mustard (optional for creaminess)
• Honey or agave syrup
• Salt and freshly ground pepper

Directions

this recipe

1. Cook the wild rice: Follow package directions until tender; let cool.
2. Make the dressing: Whisk lemon juice, olive oil, mustard, sweetener, salt, and pepper in a small bowl or jar.
3. Toast the nuts: In a dry skillet, toast nuts until fragrant, about 5 minutes.
4. Assemble the salad: In a large bowl, mix cooled rice, greens, fruit, onion, cranberries, and herbs.
5. Dress and serve: Pour the dressing over and toss gently to combine. Serve immediately or chill until ready.

Servings and timing

• Servings: 6 as a side
• Prep time: 10 minutes
• Cook time: 40 minutes (for wild rice)
• Total time: 50 minutes

Variations

• Add roasted squash: Butternut or acorn squash adds warmth and depth.
• Change the grain: Try quinoa, farro, or barley instead of wild rice.
• Nut-free: Use roasted seeds like pumpkin or sunflower.
• Add cheese: Crumbled feta or goat cheese offers a creamy contrast.
• Spice it up: Add a pinch of cinnamon or paprika to the dressing.

Storage/Reheating

• Refrigerator: Store salad and dressing separately for up to 4 days.
• Make-ahead: Cook rice and chop toppings a day ahead; combine before serving.
• Freezing: Not recommended due to texture changes in greens and fruit.

FAQs

Can I use a different type of rice?

Yes, brown rice, red rice, or a grain blend will work well.

Is this salad gluten-free?

Yes, wild rice is gluten-free. Just check labels on dressings or additions.

Can I prep this salad in advance?

Yes, keep the dressing and components separate, and mix just before serving.

What fruits work best?

Apples, pears, pomegranate seeds, or grapes all add seasonal sweetness.

Can I serve this warm?

Yes, serve with warm wild rice for a cozy twist.

Is this suitable for vegans?

Yes, use agave instead of honey and skip cheese.

What goes well with this salad?

It’s great with turkey, roasted chicken, or grilled fish.

How do I keep the apples from browning?

Toss them in a bit of lemon juice before adding to the salad.

Can I double the recipe?

Absolutely—great for holiday crowds or potlucks.

How do I make the dressing creamy?

Whisk in a touch of Dijon mustard or Greek yogurt.

Conclusion

Thanksgiving Salad with Wild Rice and Lemon Dressing is a show-stopping addition to any holiday spread. Its balance of hearty grains, sweet and savory flavors, and zesty dressing makes it a fresh, vibrant complement to your favorite fall meals.

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