Get ready to level up your salad game with our collection of 20 flavorful wild rice salad recipes! Whether you’re a busy professional looking for a quick and easy lunch option or a party host seeking a show-stopping side dish, we’ve got you covered. From autumnal harvests to tropical getaways, these innovative salads are sure to delight your taste buds and impress your guests.
In this article, we’ll explore the versatility of wild rice by showcasing 20 unique salad recipes that highlight its nutty flavor and satisfying texture. With a mix of sweet and savory ingredients, from fruits and nuts to cheeses and proteins, you’re guaranteed to find inspiration for every occasion, whether it’s a holiday gathering or a casual weekend brunch.
So let’s dive in and explore the wonderful world of wild rice salads!
Autumn Harvest Wild Rice Salad with Cranberries and Pecans
Celebrate the flavors of autumn with this hearty salad, featuring nutty wild rice, tangy cranberries, and crunchy pecans. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup cooked wild rice
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped pecans
– 1/4 cup crumbled goat cheese (optional)
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, cranberries, and pecans.
2. If using goat cheese, crumble it over the top of the salad.
3. Drizzle with apple cider vinegar and olive oil; toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (prep time only)
Mediterranean Wild Rice Salad with Feta and Olives
Experience the flavors of the Mediterranean with this hearty salad, combining nutty wild rice, tangy feta cheese, and briny olives.
Ingredients:
– 1 cup cooked wild rice
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, feta cheese, olives, red onion, and parsley.
2. In a small bowl, whisk together olive oil and white wine vinegar.
3. Pour the dressing over the rice mixture and toss to combine.
4. Season with salt and pepper to taste.
Cooking Time: 5 minutes (prep), 10 minutes total
Spicy Southwest Wild Rice Salad with Black Beans and Corn
This vibrant salad combines the nutty flavor of wild rice with the spicy kick of chipotle peppers, the creaminess of black beans, and the sweetness of fresh corn.
Ingredients:
– 1 cup cooked wild rice
– 1 can black beans, drained and rinsed
– 2 cups frozen corn kernels, thawed
– 1/4 cup chopped red bell pepper
– 1 chipotle pepper in adobo sauce, minced
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine wild rice, black beans, corn kernels, and red bell pepper.
2. In a small bowl, whisk together chipotle pepper, lime juice, and olive oil.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10 minutes (plus cooking time for wild rice)
Asian-Inspired Wild Rice Salad with Sesame Ginger Dressing
This vibrant salad combines the nutty flavor of wild rice with the crunch of vegetables and a tangy sesame ginger dressing, perfect for a quick and healthy lunch or dinner.
Ingredients:
– 1 cup cooked wild rice
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup diced cucumber
– 1 cup diced red bell pepper
– 1/2 cup sliced scallions
– 1/4 cup chopped toasted almonds
– Sesame Ginger Dressing (see below)
Sesame Ginger Dressing:
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1 tablespoon honey
Instructions:
1. Cook wild rice according to package instructions.
2. In a large bowl, combine mixed greens, cucumber, red bell pepper, and scallions.
3. Add cooked wild rice to the bowl and toss gently.
4. Drizzle Sesame Ginger Dressing over the salad and toss to coat.
5. Sprinkle toasted almonds on top and serve immediately.
Cooking Time: 15 minutes
Citrusy Wild Rice Salad with Orange and Avocado
A vibrant and refreshing salad that combines the nutty flavor of wild rice with the sweetness of citrus and creamy avocado.
Ingredients:
– 1 cup cooked wild rice
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup diced orange (blood or navel)
– 1 ripe avocado, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice and mixed greens.
2. Arrange the diced orange and avocado on top of the rice mixture.
3. Sprinkle chopped cilantro over the citrus-avocado layer.
4. Drizzle the orange juice and olive oil over the salad, gently tossing to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes (prep time: 5 minutes)
Herbed Wild Rice Salad with Lemon and Dill
This refreshing salad combines the nutty flavor of wild rice with the brightness of lemon and the subtlety of fresh dill. Perfect for a light lunch or as a side dish for your next gathering.
Ingredients:
– 1 cup cooked wild rice
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh dill
– 1/2 cup chopped red bell pepper
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, lemon juice, and olive oil. Toss until well coated.
2. Stir in chopped fresh dill, salt, and pepper.
3. Add chopped red bell pepper and toss gently.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None required – just assemble the salad!
Roasted Vegetable Wild Rice Salad with Balsamic Glaze
This hearty salad combines the nutty flavor of wild rice with a colorful medley of roasted vegetables, all tied together with a tangy balsamic glaze.
Ingredients:
– 1 cup wild rice
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook wild rice according to package instructions.
3. Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes or until thickened.
5. Combine cooked wild rice with roasted vegetables and drizzle with balsamic glaze. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Wild Rice Salad with Pomegranate and Walnuts
Elevate your salad game with this vibrant and flavorful combination of wild rice, juicy pomegranate seeds, and crunchy walnuts. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked wild rice
– 1/2 cup fresh arugula
– 1/4 cup pomegranate seeds
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice and arugula.
2. Drizzle olive oil and apple cider vinegar over the mixture; toss to coat.
3. Stir in pomegranate seeds and walnuts.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Curried Wild Rice Salad with Chickpeas and Raisins
Elevate your salad game with this flavorful and nutritious dish, featuring the nutty taste of wild rice, the creaminess of chickpeas, and the sweetness of raisins.
Ingredients:
• 1 cup wild rice
• 2 cups water or vegetable broth
• 1 tablespoon curry powder
• 1 can chickpeas (drained and rinsed)
• 1/4 cup chopped fresh cilantro
• 1/4 cup golden raisins
• Salt, to taste
• 2 tablespoons olive oil
Instructions:
1. Cook the wild rice according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat the curry powder over medium heat for 1 minute.
3. Add the chickpeas and cook, stirring occasionally, until heated through (about 5 minutes).
4. Combine cooked wild rice, chickpea mixture, cilantro, raisins, and salt in a bowl.
5. Drizzle with olive oil and toss to combine.
Cooking Time: 20-25 minutes
Greek-Style Wild Rice Salad with Cucumber and Tomatoes
This refreshing salad combines nutty wild rice with the classic flavors of Greece, featuring juicy tomatoes, crisp cucumbers, and a tangy vinaigrette.
Ingredients:
– 1 cup cooked wild rice
– 2 cups mixed cherry tomatoes, halved
– 1 large cucumber, sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, cherry tomatoes, cucumber slices, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil and red wine vinegar.
3. Pour the dressing over the rice mixture and toss to coat.
4. Sprinkle chopped parsley on top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None (assembly only)
Wild Rice Salad with Grilled Chicken and Honey Mustard Dressing
This hearty salad combines the nutty flavor of wild rice with grilled chicken, crunchy veggies, and a tangy honey mustard dressing. Perfect for a quick weeknight dinner or a potluck gathering.
Ingredients:
– 1 cup cooked wild rice
– 1 pound boneless, skinless chicken breasts
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup sliced red onion
– 1/4 cup crumbled feta cheese
– 2 tablespoons honey mustard dressing (see below)
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper, then cook for 5-6 minutes per side, or until cooked through.
2. In a large bowl, combine wild rice, mixed greens, cherry tomatoes, red onion, and feta cheese.
3. Slice grilled chicken into strips and add to the salad.
4. Drizzle honey mustard dressing over the top and toss to coat.
Honey Mustard Dressing:
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 2 tablespoons olive oil
Combine all ingredients in a small bowl and whisk until smooth.
Cook Time: 15-20 minutes
Tropical Wild Rice Salad with Mango and Coconut
Escape to a tropical paradise with this refreshing salad, featuring the creamy sweetness of mango and coconut.
Ingredients:
– 1 cup cooked wild rice
– 2 ripe mangos, diced
– 1/4 cup shredded young coconut (or unsweetened shredded coconut)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, diced mango, and shredded coconut.
2. Squeeze lime juice over the mixture and toss gently.
3. Add chopped cilantro and stir until well combined.
4. Drizzle with honey and season with salt and pepper to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes (prep) + 0 minutes (cook)
Wild Rice Salad with Roasted Butternut Squash and Kale
Celebrate the flavors of autumn with this hearty salad, featuring nutty wild rice, sweet roasted butternut squash, and tangy kale.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, peeled and chopped
– 4 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook wild rice according to package instructions.
3. Roast butternut squash: Cut in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45-50 minutes or until tender.
4. Sauté chopped onion and kale in a little olive oil until wilted.
5. Combine cooked wild rice, roasted squash, and sautéed kale in a large bowl. Season with salt and pepper to taste.
6. Top with crumbled feta cheese (if using).
7. Serve warm or at room temperature.
Cooking Time: 1 hour 15 minutes
Wild Rice Salad with Smoked Salmon and Capers
A flavorful and nutritious salad perfect for a light lunch or dinner, featuring the nutty goodness of wild rice, smoky salmon, and tangy capers.
Ingredients:
– 1 cup cooked wild rice
– 6 oz smoked salmon fillet, flaked
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– 2 tbsp capers, rinsed and drained
– 1 lemon, cut into wedges (optional)
Instructions:
1. In a medium bowl, combine cooked wild rice, flaked salmon, parsley, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Mix well to combine.
2. Stir in capers.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature. Offer lemon wedges on the side if desired.
Cooking Time: 15 minutes (including cooking time for wild rice)
Wild Rice Salad with Goat Cheese and Caramelized Onions
This hearty salad combines nutty wild rice with sweet caramelized onions, tangy goat cheese, and fresh herbs. Perfect as a main course or side dish.
Ingredients:
– 1 cup cooked wild rice
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
3. In a separate pan, sauté garlic and wild rice in olive oil for 2-3 minutes, or until lightly toasted.
4. Combine cooked wild rice mixture with caramelized onions, crumbled goat cheese, and chopped parsley.
5. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Wild Rice Salad with Apples and Candied Pecans
This hearty salad combines nutty wild rice with sweet apples and crunchy candied pecans, perfect for a satisfying side dish or light lunch.
Ingredients:
– 1 cup cooked wild rice
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 large apple, diced
– 1/4 cup candied pecans
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Cook wild rice according to package instructions. Let cool.
2. In a large bowl, combine mixed greens, cooled wild rice, diced apple, and candied pecans.
3. In a small bowl, whisk together olive oil and apple cider vinegar. Season with salt and pepper.
4. Pour the dressing over the salad and toss to coat.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 20 minutes
Wild Rice Salad with Roasted Beets and Arugula
This hearty salad combines the nutty flavor of wild rice with the earthy sweetness of roasted beets and the peppery zing of arugula, perfect for a light yet satisfying meal or as a side dish.
Ingredients:
– 1 cup cooked wild rice
– 2 medium beets, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups arugula leaves
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C). Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes or until tender.
2. Cook wild rice according to package instructions. Let cool.
3. In a large bowl, combine cooked wild rice, roasted beets, and arugula leaves.
4. Top with crumbled feta cheese (if using).
5. Drizzle apple cider vinegar over the salad and toss to coat.
6. Serve warm or at room temperature.
Cooking Time: 40-45 minutes
Wild Rice Salad with Quinoa and Edamame
Elevate your salad game with this nutritious and flavorful Wild Rice Salad featuring quinoa, edamame, and a medley of vegetables. This hearty salad is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked wild rice
– 1 cup cooked quinoa
– 1 cup frozen edamame, thawed
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup sliced red onion
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, quinoa, and edamame.
2. Add mixed greens, cherry tomatoes, and red onion on top of the grain mixture.
3. Drizzle with olive oil and sprinkle with feta cheese (if using).
4. Squeeze lemon juice over the salad and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10-15 minutes (cooking time for quinoa and wild rice)
Wild Rice Salad with Grilled Shrimp and Lime Vinaigrette
A refreshing summer salad that combines the nutty flavor of wild rice with succulent grilled shrimp, crunchy vegetables, and a zesty lime vinaigrette.
Ingredients:
– 1 cup cooked wild rice
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lime juice
– 1 clove garlic, minced
– 1 teaspoon honey
– Salt and pepper to taste
– 1 red bell pepper, seeded and chopped
– 1 cucumber, sliced
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat. Season shrimp with salt and pepper. Grill for 2-3 minutes per side, or until pink and cooked through.
2. In a large bowl, combine wild rice, red bell pepper, cucumber, and grilled shrimp.
3. In a small bowl, whisk together lime juice, garlic, and honey.
4. Pour vinaigrette over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves.
Cooking Time: 15 minutes
Wild Rice Salad with Blueberries and Almonds
This sweet and savory salad combines the nutty flavor of wild rice with the tartness of blueberries and the crunch of almonds, making it a perfect side dish or light lunch.
Ingredients:
– 1 cup cooked wild rice
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup fresh blueberries
– 1/4 cup chopped almonds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, mixed greens, and blueberries.
2. In a small bowl, whisk together olive oil and apple cider vinegar. Season with salt and pepper to taste.
3. Pour the dressing over the rice mixture and toss to coat.
4. Sprinkle chopped almonds on top and serve immediately.
Cooking Time: 10 minutes (preparation) + cooking time for wild rice (approximately 45-50 minutes)
Summary
Get ready to elevate your salad game with these 20 flavorful wild rice salad recipes! From autumnal harvest salads to tropical treats, there’s something for every occasion. Try the Autumn Harvest Wild Rice Salad with Cranberries and Pecans, the Mediterranean Wild Rice Salad with Feta and Olives, or the Spicy Southwest Wild Rice Salad with Black Beans and Corn. With a range of flavors and ingredients, you’re sure to find a wild rice salad that suits your taste buds.
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