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Creamy Cranberry Walnut Wild Rice Salad

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A hearty and healthy wild rice salad featuring chewy grains, sweet cranberries, crunchy toasted walnuts, and a creamy Greek yogurt dressing. This dish is perfect for potlucks, meal prep, or as a comforting side dish.

Ingredients

Scale
  • 1 cup wild rice blend (mix of wild and brown rice)
  • 2 ½ cups water or low-sodium vegetable broth
  • 1 cup raw walnuts
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ½ cup plain full-fat Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)
  • ½ cup finely diced red onion
  • 1 cup dried cranberries
  • 1 cup crumbled feta cheese
  • ¼ cup chopped fresh parsley

Instructions

  1. Rinse 1 cup of wild rice blend under cold water. Combine with 2 ½ cups water or broth in a medium saucepan.
  2. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 40-45 minutes without lifting the lid.
  3. Remove from heat and let sit covered for 10 minutes. Fluff with a fork and spread on a baking sheet to cool completely.
  4. While rice cooks or cools, toast 1 cup of raw walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Let cool and chop roughly.
  5. In a small bowl, whisk together ½ cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth.
  6. In a large mixing bowl, combine the cooled wild rice, ½ cup diced red onion, 1 cup dried cranberries, 1 cup crumbled feta cheese, and chopped walnuts.
  7. Pour the dressing over the mixture and toss gently but thoroughly to coat evenly.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  9. Just before serving, stir in ¼ cup chopped fresh parsley. Taste and adjust seasoning if needed. Serve cold or at room temperature.

Notes

Ensure the wild rice is completely cool before adding the dressing to prevent the yogurt from separating. Toasting the walnuts is essential for flavor. The salad keeps well in the fridge for up to 4 days. Do not freeze as the texture will suffer. For a dairy-free version, swap yogurt and feta for plant-based alternatives.

Nutrition

Keywords: wild rice salad, cranberry walnut salad, healthy side dish, meal prep, gluten-free, creamy salad, potluck recipe, vegetarian

Find it online: https://twirltaste.com/creamy-cranberry-walnut-wild-rice-salad-6-easy-healthy-sides/