Wild Rice Fall Salad

5 from 17 votes

This Wild Rice Salad is chockful of fresh autumnal ingredients. It contains delicious mix of colors and textures, from crispy sweet apples and dried berries, nutty pecans, and wild rice with a hint of smokiness. Plus, it's topped with the freshest olives from our friends at California Ripe Olives that bring out an amazing salty/briny flavor in the salad. Topped with a light vinaigrette, it's the refreshing burst of fiber that you're craving!

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 296kcal

Author: Toni Okamoto

Equipment

Ingredients

For the dressing:

⅛ cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons agave
1 clove garlic
1 ½ teaspoon minced mint

For the salad:

1 cup cooked wild rice
1 bunch kale finely chopped
1 large Fuji apple cored and diced
¾ cup chopped CA green olives
⅓ cup chopped walnut or pecans
⅓ cups dried cranberries or raisins

US Customary - Metric

Instructions

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.

Nutrition