wild rice salad

<p>The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.</p>

Winter Grain Bowl with Balsamic Dressing

golden

sweet potatoes, cubed

olive oil and salt

rice,

cherries

shredded kale

goat cheese

pistachios

balsamic vinegar

olive oil

mayonnaise (optional but deliciously creamy)

salt

Dijon mustard

Roasted Vegetables and Wild Rice

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according the package directions.

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes.

Winter Grain Bowl Step 1

Dressing

In a blender or food processor, blend dressing ingredients together until smooth. In a blender or food processor, blend dressing ingredients together until smooth. 

In a blender or food processor, blend dressing ingredients together until smooth. 

Winter Grain Bowl Step 2

Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

Winter Grain Bowl Step 3

Assemble

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It&#8217;s like a delicious spa for your winter body.

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It's like a delicious spa for your winter body.

Winter Grain Bowl Step 4

Love grain bowls and balsamic vinegar dressing sounds so good. I am going to try it.

This grain bowl not only looks delicious and healthy but it is gorgeous as well. Thanks so much for sharing this wonderful January meal.

I love grain bowls and this one is perfect for winter. Roasting the root veggies makes them so much sweeter. It's my favorite way to prep them.

I made this last night and it was absolutely delicious! I added sautéed beet greens (since I didn’t want to waste them), used fresh pomegranate seeds instead of the dried cherries since I had a pomegranate on hand, and added a little lemon juice. This recipe is a keeper!

This salad is fabulous, and I will make it again! Yesterday, the weather in Texas was in the high70s, so we grilled our veggies. 😊 and we also added grilled tofu to our bowls.  We love making your recipes. They are simple and fulfilling. Thanks for sharing.
.

This is FANTASTIC! Just had it for lunch (day 2) and can't wait to have it again tomorrow. I used quinoa and arugula but will try again with wild rice. Thanks!

This was EPIC! I subbed butternut squash for beets and it was perfection. With the nutty wild rice, tangy balsamic dressing, sweet dried cherries, creamy goat cheese and crunch from the pop of pistachios, it's the bowl of my dreams. I added some shredded rotisserie chicken for extra protein. Love making this on the weekend and eating from it all week. Thank you!

Great for lunch throughout the week.  I kept each item separate and created my bowl each day for lunch. Instead of kale I did roasted brussel sprouts.   Yum! Yum!

I love these bowls. I’ve been keeping the layers available in the fridge for lunches and breakfast. My fave is brown rice, quinoa combo, black beans, roasted sweet potatoes, garlicky kale, half an avocado and an over easy egg over the top. Yum. I love the balsamic dressing. Because I live in New England and am surrounded by maple trees, I substitute maple syrup for the mustard. Deeelicious!!!!!  Thanks for the idea. It’s totally saving my winter.

Meal prepped this for lunch all week. It is great cold or with the grain part warmed up, plain or with an egg or leftover meat.

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https://www.youtube.com/watch?v=YiafPhUNEjg

The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

Full recipe: https://pinchofyum.com/winter-grain-bowl-with-balsamic-dressing

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Simple methods and BIG flavor come together in this wild rice salad with mushrooms, hazelnuts, cranberries, and mint. Perfect for the holiday table or as a side any time of year! Just 10 ingredients required!

Wild Rice Salad with Mushrooms and Herbs

wild rice blend

water

cremini mushrooms ((~3 ½ cups chopped))

sea salt

cranberries

hazelnuts

Tbsp finely chopped fresh parsley

Tbsp finely chopped fresh mint

Tbsp finely chopped fresh oregano

In a medium saucepan, combine the rice, water, and a generous pinch of salt. Bring to a simmer, then reduce heat to low, cover, and cook for 30-45 minutes or until tender and water is absorbed. Remove from heat, stir, cover again, and set aside.

While the rice is cooking, prepare the onions and mushrooms. Heat a large rimmed skillet or Dutch oven over medium heat. Add the olive oil and onions and cook for about 3-4 minutes or until they start to soften. Add the mushrooms, salt, and pepper. Cook for another 8-10 minutes, stirring occasionally, or until all the liquid from the mushrooms is cooked out and the mixture starts to brown. Remove from the heat to cool slightly.

To a large serving bowl (or the pan you used for cooking if it’s large enough), add the cooked rice, sautéed onions and mushrooms, cranberries, roasted hazelnuts, parsley, mint, and oregano. Stir until well combined.

Taste and adjust as needed, adding more salt to taste, olive oil for richness, cranberries for tartness, hazelnuts for crunch, or herbs for brightness. Serve warm or at room temperature.

Best when fresh. Leftovers will keep stored in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.

Here is my very best Wild Rice Salad recipe, that's made with dried cranberries and apricots, oranges, pecans and avocado. A perfect healthy, make-ahead side dish for Thanksgiving, Christmas or Hanukkah.

Wild Rice Salad

wild rice

oranges

avocado,

shallot,

red wine vinegar

honey

parsley

pecans

apricots

Place rice in a large saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to medium-low or to maintain a simmer, and cook until the rice is just tender but not mushy, 45 to50 minutes.

Zest and juice one orange. Segment the remaining two oranges, and set aside.

Add the orange zest and juice to a blender. Scoop ¼ avocado into the blender. Add shallot, oil, vinegar, mustard, honey or agave and salt and puree until smooth. Pour into a large bowl.

Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes.

Stir in parsley, pecans, cranberries, apricots and the reserved orange segments.

Dice the remaining avocado and gently stir into the salad.

This salad is gorgeous!  All the nuts and fruits and dark wild rice are exotic together. 

Beautiful looking wild rice salad, love the addition of the dried fruits.

I love all the colors and textures! I definitely would not wait just until Thanksgiving to make this.

I love all the fruit included! This will be a delicious holiday side. Thanks!

Such a beautiful and delicious salad! Love all the textures and flavors! Great for entertaining!

If it's possible, I can already taste the textures of this salad! ;) Looks SO good. Love the nubbiness and delicious flavors. I also appreciated learning more about wild rice, so thanks for sharing those details.

I just love all of the textures and flavors in this wild rice salad!  What a perfect accompaniment to Thanksgiving... but also hearty enough to eat as a meal on its own.  Thank you!

This is so gorgeous and I bet it tastes even better than it looks! Also I love the addition of apricots, I often use cranberries in salads, but I really need to try apricots too!

Wowee!  What an amazing recipe! I'm giving it 5 stars because the base salad and dressing themselves ROCK. I didn't want to go out unnecessarily to the store, therefore I used what I had at home.  Here were the changes I had to make, simply because I didn't have all ingredients:
No oranges, therefore I put a full peach in the blender for the dressing!  And a splash of OJ that I had in the frig.  In lieu of oranges in the salad: cut up fresh peaches.  I I didn't have dried apricots, so I put in fresh red grapes.  LOVED how the avocado in the dressing added such creaminess to it.  I will absolutely follow the directions as written for the holidays, but adding the fresh fruit just gave it a summery flair.  Thanks for an incredible recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1573681940/ogs63kj0bip57bcvgrdp.mp4

Here is my very best Wild Rice Salad recipe made with oranges, dried cranberries, apricots and avocado. It is a delicious make-ahead side dish for Thanksgiving, Christmas or Hanukkah (or any celebration really!) It’s naturally vegan friendly (just see the notes below) and it goes well with pork, fish and roasted meats.

Wild RIce Salad

Gorgeous sweet potato and beet wild rice salad recipe! This healthy, vegan salad is loaded with roasted root vegetables, a nutty wild rice blend, tart cranberries, and sweet pecans.

Sweet potato and beet wild rice salad with tarragon vinaigrette

red beets,

sweet potatoes,

Salt and pepper

vegetable stock

Tbsp shallot

Tbsp finely minced fresh tarragon

Tbsp sherry vinegar

pecans (toasted, optional)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (optional for easy clean up).

In a mixing bowl, toss the beets and sweet potatoes with 2 Tbsp of the olive oil and season with salt and pepper. Spread on the baking sheet and roast for 20 minutes. Stir the root vegetables and roast for an additional 20 minutes or until fork tender.

Meanwhile, combine the Prairie Blend with the water and stock in a medium sauce pan over high heat. Boil uncovered for 5 minutes. Reduce heat to medium, cover, and simmer for 20 minutes, or until blend is cooked to your liking. You may need to strain the excess water out. Fluff with a fork and let sit for 5 minutes.

Meanwhile, add the shallot, tarragon, vinegar, and remaining 4 Tbsp oil to a small container with tight fitting lid. Shake to emulsify and set aside.&nbsp;

In a very large serving bowl, toss together the Prairie Blend, the pecans, the cranberries, and the dressing. Season with salt and pepper to taste. Add the roasted root veggies and gently toss just a few times. If you toss it too much at this point, the beets will turn your salad pink.

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The most viewed wild rice salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine