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Wild Rice Salad
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
This wild rice salad is bright and fresh. The bitter greens added to the earthy wild rice are complemented with a sweet maple vinaigrette.
Course: Salads
Cuisine: American, Canadian
Keyword: Vegetarian
Servings: 6 as side dish
Calories: 221 kcal
  • 1 cup wild rice
  • ½ teaspoon salt
  • 2 ribs celery sliced on the bias
  • ¼ cup pecans or hazelnuts rough chopped
  • ¼ cup dried cherries
  • 2 handfuls arugula
  • ¼ head radicchio chopped
  • 1 head Belgian endive sliced on the bias
  • cup feta cheese crumbled or cut into small chunks
  • ¼ cup fresh parsley leaves
  • ½ shallot minced
  • 1 tablespoon maple syrup
  • 1 tablespoon white wine vinegar
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  1. Bring a medium (3- to 4-quart) saucepan with at least 4 cups of water to a boil. Add the wild rice and salt and reduce the heat to a simmer. Cover the saucepan with a lid and let the wild rice simmer gently for 45 minutes. Taste the rice for a chewy doneness and then strain away the excess liquid and return the rice to the warm pot. Place a tea towel over the pot and return the lid. Let the rice sit off the heat for 10 minutes to absorb any excess liquid. Fluff with a fork and let the rice cool while you prepare the other ingredients.
  2. Make the dressing by combining the first 6 dressing ingredients in a bowl. Whisk in the olive oil and season to taste with more salt and pepper as needed.
  3. Combine the wild rice with the remaining salad ingredients and drizzle the dressing over the top. Toss well and serve.