This Wild Rice Fall Salad is chockful of fresh autumn ingredients, creating a gorgeous kaleidoscope of colors and textures. It is a high-fiber dish full of amazing tastes, from the sweetness of apples and dried berries, nuttiness from the pecans, and wild rice with a hint of smokiness too. Served with a light vinaigrette that just makes it super bright and refreshing!
In a standard bowl, whisk together the olive oil, apple cider vinegar, agave, garlic, and mint, until thoroughly combined.
In a large bowl, add the wild rice, apple, chopped CA olives, walnuts or pecans, and dried cranberries or raisins.
Pour in the dressing and toss together.
Notes
Fruits that are in season are a good substitute for apples. Pomegranate, oranges, blood oranges, grapefruit, and a lot more can give this cold wild rice salad recipe a new look and flavor profile.
In a recipe that calls for dried cranberries, use dried tart cherries and raisins instead. Remember that the cherries will give more tartness, while the raisins will be sweeter.
Add some tofu feta or vegan parmesan to make it savory and cheesy.