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Walnut Cranberry Wild Rice Salad Recipe

Prep Time30 mins
Total Time30 mins
Servings: 6
Author: Angela Marinelli

Ingredients

Salad Ingredients

  • 2 packages pre-cooked wild rice medley You need about 5 cups of cooked rice. You can use any kind you like. I like organic pre-cooked options because it's a huge time saver.
  • 1 large carrot
  • 1 stalk celery
  • 1 cup broccoli
  • 1/2 cup walnuts chopped (optional)
  • 1/3 cup dried cranberries apple juice sweetened
  • 1/4 cup dressing
  • 1/4 tsp sea salt
  • pepper to taste

Dressing Ingredients

  • 1/2 of a large shallot
  • 1/2 cup pomegranate juice no sugar added
  • 2 tbsp apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh basil
  • 1/2 tsp maple syrup
  • 1/4 tsp+ sea salt
  • 1/8 tsp black pepper

Instructions

Make Pomegranate Dressing

  • Put all ingredients except olive oil in a small food processor or blender and whiz until all ingredients are incorporated.
  • With the processor running add olive oil in a slow steady stream and whiz until all ingredients are emulsified.

Prep and Assemble Salad

  • Put pre-cooked rice and barley in a medium to large mixing bowl. (Follow instructions on package.)
  • Cut your carrots, celery and broccoli into 1/4 inch pieces.
  • Chop your walnuts to desired size. (I like to toast mine first for more flavor, but you don't have to.)
  • Dress salad with 3-4 TBS dressing, or as much as you like.
  • Finish with a little salt and pepper and you're set. Mix gently until well blended.
  • Eat up!