Description
A hearty, vibrant salad combining nutty wild rice with crisp greens, sweet dried fruit, crunchy nuts, and a zesty lemon dressing—perfect for Thanksgiving or any festive gathering.
Ingredients
Units
Scale
- 2 cups cooked wild rice blend (from about 1 cup uncooked)
- 4 cups mixed greens (arugula, spinach, or baby kale)
- 1/2 cup dried cranberries or cherries
- 1/2 cup diced apple or pear
- 1/3 cup toasted pecans or walnuts
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup thinly sliced red onion
- Lemon Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
Instructions
- Cook wild rice according to package directions, then cool completely.
- In a small bowl, whisk together olive oil, lemon juice, zest, mustard, and honey. Season with salt and pepper.
- In a large bowl, combine mixed greens, cooled wild rice, dried fruit, apple or pear, nuts, and red onion.
- Drizzle with lemon dressing and toss gently to coat.
- Top with crumbled cheese, if using, and serve immediately or chilled.
Notes
- Can be prepped ahead; add dressing just before serving.
- Use vegan cheese or omit cheese for dairy-free option.
- Swap cranberries with raisins or pomegranate seeds.
- Add roasted squash or sweet potato for extra heartiness.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 9 g
- Sodium: 170 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg