20 Flavorful Wild Rice Salad Recipes Creative

Wild rice salads are the unsung heroes of easy, nutritious meals—packed with texture, flavor, and endless versatility. Whether you’re craving something hearty for lunch, a vibrant side dish, or a make-ahead potluck star, these 20 creative recipes will inspire you to ditch the boring greens. From tangy citrus twists to cozy autumn blends, there’s a wild rice salad here for every craving. Ready to mix things up? Let’s dig in!

Herbed Wild Rice Salad with Lemon Vinaigrette

This herbed wild rice salad is a vibrant, nutty side dish that’s packed with fresh flavors and a zesty lemon vinaigrette—perfect for picnics or weeknight dinners.

• 1 cup wild rice, rinsed
• 3 cups water or low-sodium vegetable broth
• 1/2 cup dried cranberries
• 1/3 cup chopped toasted pecans
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a medium saucepan, combine wild rice and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess liquid and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
3. Add the warm rice, dried cranberries, pecans, red onion, parsley, and dill to the bowl. Toss gently until evenly coated.
4. Let the salad sit for 10 minutes to allow flavors to meld before serving.

The chewy wild rice and crunchy pecans make this salad satisfyingly textured, while the bright lemon dressing keeps it refreshing. Tip: For extra depth, stir in a pinch of orange zest with the dressing!

Roasted Vegetable Wild Rice Salad

This hearty salad is packed with nutty wild rice, caramelized roasted veggies, and a bright lemon dressing—perfect for meal prep or a cozy weeknight side.

Ingredients

• 1 cup uncooked wild rice blend
• 1 small sweet potato, diced into ½-inch cubes
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 tbsp maple syrup
• 2 tbsp lemon juice
• ¼ cup chopped toasted pecans
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the rice: Rinse wild rice blend under cold water. In a saucepan, combine rice with 2 ½ cups water and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes. Drain excess water and let cool.
2. Roast the veggies: Preheat oven to 425°F. Toss sweet potato, zucchini, and bell pepper with 2 tbsp olive oil, ½ tsp salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway, until tender and charred at the edges. Drizzle with maple syrup in the last 5 minutes.
3. Make the dressing: Whisk together lemon juice and remaining 1 tbsp olive oil.
4. Assemble: In a large bowl, combine cooled rice, roasted veggies, pecans, and parsley. Drizzle with dressing and toss gently.

The contrast of chewy wild rice, sweet roasted veggies, and crunchy pecans makes every bite exciting. Bonus: it tastes even better the next day!

Tip: Swap pecans for dried cranberries or goat cheese crumbles for a festive twist.

Cranberry Walnut Wild Rice Salad

This hearty wild rice salad is packed with sweet-tart cranberries, crunchy walnuts, and a bright citrus dressing—perfect for potlucks or a make-ahead lunch.

Ingredients:

• 1 cup wild rice blend (uncooked)
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts, toasted
• 1/4 cup finely diced red onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Rinse the wild rice blend under cold water. In a saucepan, combine the rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool.
2. While the rice cooks, toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Set aside.
3. In a large bowl, whisk together the olive oil, maple syrup, apple cider vinegar, salt, and black pepper.
4. Add the cooled rice, dried cranberries, toasted walnuts, red onion, and fresh parsley to the bowl. Toss gently to coat.
5. Chill for at least 30 minutes before serving to let flavors meld.

The chewy wild rice and pops of cranberry make this salad satisfyingly textured, while the maple dressing ties everything together with a touch of sweetness.

Tip: For extra freshness, fold in a handful of arugula just before serving.

Spicy Southwest Wild Rice Salad

This Spicy Southwest Wild Rice Salad is a vibrant, protein-packed dish with just the right kick—perfect for meal prep or a crowd-pleasing potluck side.

• 1 cup wild rice, rinsed
• 2 cups water
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt

1. In a medium saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool slightly.
2. In a large bowl, toss cooked wild rice with black beans, corn, red bell pepper, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika, cayenne pepper, and salt. Pour over the salad and toss gently to coat.
4. Chill for at least 30 minutes before serving to let flavors meld.

The smoky cumin and bright lime balance the heat from the cayenne, while the wild rice adds a satisfying chew. Tip: For extra crunch, top with toasted pepitas or diced avocado just before serving.

Mediterranean Wild Rice Salad with Feta

This vibrant salad packs a punch with nutty wild rice, briny feta, and a zesty lemon dressing—perfect for meal prep or a sunny picnic!

Ingredients:

• 1 cup wild rice, rinsed
• 2 cups water
• 1/2 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, pitted and sliced
• 1/3 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool for 10 minutes.
2. In a large bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.
3. Add cooled rice, cucumber, cherry tomatoes, red onion, and olives to the bowl. Toss gently to coat.
4. Sprinkle feta cheese over the salad and fold in lightly. Chill for at least 30 minutes before serving.

The chewy wild rice and crisp veggies create a satisfying texture, while the tangy feta ties all the Mediterranean flavors together.

Tip: For extra freshness, stir in a handful of chopped parsley or mint just before serving.

Apple Pecan Wild Rice Salad

This hearty salad is a perfect balance of sweet, nutty, and earthy flavors—ideal for a wholesome lunch or a standout side dish.

Ingredients:

• 1 cup wild rice, rinsed
• 2 1/2 cups water
• 1/2 tsp salt, divided
• 1 medium crisp apple (like Honeycrisp), diced
• 1/2 cup pecans, toasted and roughly chopped
• 1/4 cup dried cranberries
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• 2 green onions, thinly sliced

Instructions:

1. In a medium saucepan, combine wild rice, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool slightly.
2. While the rice cooks, whisk together apple cider vinegar, maple syrup, Dijon mustard, olive oil, and remaining 1/4 tsp salt in a large bowl.
3. Add warm rice, diced apple, pecans, cranberries, and green onions to the bowl. Toss gently to coat everything in the dressing.
4. Serve slightly warm or at room temperature.

The contrast of chewy wild rice, crunchy pecans, and juicy apple makes every bite exciting. The maple-Dijon dressing ties it all together with just the right touch of sweetness and tang.

Tip: For extra depth, toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.

Asian-Inspired Wild Rice Salad with Ginger Dressing

This vibrant salad is packed with nutty wild rice, crunchy veggies, and a zesty ginger dressing that’ll make your taste buds sing.

Ingredients:

• 1 cup wild rice, rinsed
• 2 cups water
• 1/2 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• 1/4 cup toasted sliced almonds
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1/2 tsp salt

Instructions:

1. In a saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool.
2. In a large bowl, whisk together rice vinegar, honey, ginger, soy sauce, sesame oil, and salt until smooth.
3. Add cooled wild rice, red cabbage, carrots, green onions, and cilantro to the bowl. Toss gently to coat in the dressing.
4. Sprinkle toasted almonds on top just before serving.

The contrast of chewy wild rice, crisp veggies, and that punchy ginger dressing makes this salad a standout—perfect for meal prep or a light lunch!

Tip: For extra crunch, add a handful of crispy wonton strips right before serving.

Curried Wild Rice Salad with Raisins

This Curried Wild Rice Salad with Raisins is a vibrant, nutty dish with just the right touch of sweetness—perfect for potlucks or meal prep!

• 1 cup wild rice, rinsed
• 2 ½ cups water
• ½ cup raisins
• ¼ cup chopped toasted pecans
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp curry powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, thinly sliced

1. In a medium saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together olive oil, apple cider vinegar, honey, curry powder, salt, and black pepper.
3. Add the warm rice to the bowl, tossing to coat evenly with the dressing. Stir in raisins, pecans, and green onions.
4. Let the salad sit for 10 minutes to allow flavors to meld before serving.

The chewy wild rice and plump raisins soak up the warm curry dressing beautifully, while the pecans add a satisfying crunch. Tip: For extra brightness, fold in a handful of fresh parsley just before serving.

Wild Rice Salad with Grilled Chicken and Avocado

This hearty salad is packed with nutty wild rice, juicy grilled chicken, and creamy avocado—perfect for a satisfying lunch or light dinner.

Ingredients:

• 1 cup wild rice, rinsed
• 2 cups water
• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large avocado, diced
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions:

1. In a medium saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool slightly.
2. Preheat grill or grill pan to medium-high heat. Rub chicken with olive oil, then season evenly with smoked paprika, garlic powder, salt, and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, gently toss cooked wild rice, grilled chicken, avocado, and parsley. Drizzle with lemon juice and honey, then toss again to combine.

The smoky grilled chicken pairs beautifully with the earthy wild rice and bright lemon-honey dressing—every bite is a mix of textures and flavors.

Tip: For extra crunch, sprinkle with toasted almonds or pepitas before serving.

Citrus Wild Rice Salad with Shrimp

Bright, zesty, and packed with texture, this salad is a showstopper for weeknight dinners or potlucks—no one will guess how simple it is to make!

Ingredients:

• 1 cup wild rice, rinsed
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 orange, zested and segmented
• 1 grapefruit, segmented
• 1/4 cup chopped fresh parsley
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 cup sliced almonds, toasted

Instructions:

1. Cook wild rice according to package instructions (about 45 minutes). Drain any excess water and let cool slightly.
2. While rice cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Add shrimp, 1/4 tsp salt, and black pepper. Cook 2–3 minutes per side until pink and opaque. Set aside.
3. In a large bowl, whisk together lime juice, honey, remaining 1 tbsp olive oil, and remaining 1/4 tsp salt. Add warm rice, shrimp, orange segments, grapefruit segments, and parsley. Toss gently to combine.
4. Top with toasted almonds and orange zest before serving.

The juicy citrus and nutty wild rice create a perfect balance, while the toasted almonds add a satisfying crunch. Serve it warm or at room temperature—it’s just as tasty either way!

Tip: For extra flair, swap the lime juice with blood orange juice when it’s in season.

Pomegranate Wild Rice Salad with Mint

This vibrant salad is a showstopper with its nutty wild rice, juicy pomegranate arils, and fresh mint—perfect for brightening up any meal.

Ingredients:

• 1 cup wild rice, rinsed
• 3 cups water
• 1/2 tsp salt
• 1/2 cup pomegranate arils
• 1/4 cup chopped fresh mint
• 1/4 cup chopped toasted pecans
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, combine wild rice, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and split open. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, honey, and black pepper.
3. Add the warm rice to the bowl and toss to coat in the dressing. Let sit for 10 minutes to absorb flavors.
4. Gently fold in pomegranate arils, mint, and pecans. Season with an extra pinch of salt if needed.

The contrast of chewy wild rice, crunchy pecans, and bursts of pomegranate makes every bite exciting. Serve slightly warm or at room temperature for the best texture.

Tip: Toasting the pecans in a dry skillet for 3–4 minutes deepens their flavor—just watch closely to avoid burning!

Wild Rice Salad with Roasted Butternut Squash

This hearty salad combines nutty wild rice with caramelized squash and a bright maple dressing—perfect for meal prep or a cozy side dish.

Ingredients:

• 1 cup wild rice, rinsed
• 2 cups cubed butternut squash (½-inch pieces)
• 2 tbsp olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 3 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• ⅓ cup dried cranberries
• ¼ cup chopped pecans, toasted
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the rice: In a saucepan, combine wild rice with 2½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool.
2. Roast the squash: Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, ¼ tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
3. Make the dressing: Whisk together maple syrup, vinegar, mustard, remaining 1 tbsp olive oil, and remaining ¼ tsp salt.
4. Assemble: In a large bowl, combine cooled rice, roasted squash, cranberries, pecans, and parsley. Drizzle with dressing and toss gently.

The contrast of chewy rice, sweet squash, and crunchy pecans makes every bite satisfying. Tip: For extra depth, add a pinch of cinnamon to the squash before roasting.

Wild Rice Salad with Kale and Cranberries

This hearty salad is packed with earthy flavors and a delightful crunch—perfect for meal prep or a festive side dish.

Ingredients:

• 1 cup wild rice, rinsed
• 3 cups chopped kale, stems removed
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the wild rice according to package instructions (about 45 minutes), then drain and let cool slightly.
2. In a large bowl, massage the kale with 1 tbsp olive oil for 1–2 minutes until softened.
3. Add the cooked rice, cranberries, and pecans to the bowl.
4. In a small bowl, whisk together the remaining 1 tbsp olive oil, apple cider vinegar, honey, salt, and black pepper. Pour over the salad and toss well.
5. Let sit for 10 minutes before serving to let flavors meld.

The chewy wild rice and sweet-tart cranberries make every bite exciting, while the massaged kale keeps it fresh and tender.

Tip: For extra richness, crumble in some goat cheese just before serving.

Wild Rice Salad with Sun-Dried Tomatoes and Basil

This vibrant wild rice salad is packed with earthy flavors, sweet sun-dried tomatoes, and fresh basil—perfect for meal prep or a summer picnic.

• 1 cup wild rice, rinsed
• 3 cups water
• 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

1. In a medium saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and has split open. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
3. Add cooked wild rice, sun-dried tomatoes, and basil to the bowl. Toss gently to coat.
4. If using, sprinkle feta cheese over the salad and toss lightly.

The chewy wild rice and tangy sun-dried tomatoes create a satisfying texture, while the basil adds a bright, herbal finish.

Tip: For extra crunch, stir in toasted pine nuts or chopped walnuts just before serving.

Wild Rice Salad with Chickpeas and Tahini Dressing

This hearty salad is packed with nutty wild rice, creamy chickpeas, and a dreamy tahini dressing—perfect for meal prep or a fuss-free lunch.

Ingredients:

• 1 cup wild rice, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1/4 cup dried cranberries
• 1/4 cup chopped toasted almonds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 cup tahini
• 2 tbsp water
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook wild rice according to package instructions (about 45 minutes). Drain any excess water and let cool slightly.
2. In a large bowl, combine cooked wild rice, chickpeas, parsley, cranberries, and almonds.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, tahini, water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Pour dressing over the salad and toss gently to coat. Serve at room temperature or chilled.

The chewy wild rice and crunchy almonds play off the creamy dressing beautifully, while the cranberries add just the right pop of sweetness.

Tip: For extra flavor, toast the wild rice in a dry skillet for 2 minutes before boiling—it deepens the nutty taste!

Wild Rice Salad with Mango and Lime

This vibrant wild rice salad is a burst of sweet, tangy, and nutty flavors—perfect for picnics or a light lunch that feels anything but ordinary.

Ingredients:

• 1 cup wild rice, rinsed
• 1 large ripe mango, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds, toasted
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the wild rice: In a medium saucepan, combine the wild rice with 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and has split open. Drain any excess water and let cool slightly.
2. Whisk the dressing: In a small bowl, combine the olive oil, lime juice, honey, salt, and black pepper.
3. Assemble the salad: In a large bowl, gently toss the cooked wild rice with the diced mango, cilantro, and toasted almonds. Drizzle with the dressing and toss again to coat evenly.

The chewy wild rice pairs beautifully with the juicy mango, while the lime dressing adds a bright kick that ties it all together. Toasting the almonds? Non-negotiable—it’s the crunch that makes this salad unforgettable.

Tip: For extra freshness, fold in diced avocado just before serving.

Wild Rice Salad with Goat Cheese and Beets

This hearty salad balances earthy wild rice, sweet roasted beets, and creamy goat cheese—perfect for a satisfying lunch or side dish that feels a little fancy.

Ingredients:

• 1 cup wild rice, rinsed
• 3 medium beets (about 1 lb), peeled and diced into ½-inch cubes
• 2 tbsp olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 3 cups baby arugula
• ¼ cup chopped walnuts, toasted
• 2 oz goat cheese, crumbled
• 2 tbsp balsamic vinegar
• 1 tsp honey

Instructions:

1. Cook the rice: In a saucepan, combine wild rice with 2 ½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool slightly.
2. Roast the beets: Preheat oven to 400°F. Toss beets with 1 tbsp olive oil and ¼ tsp salt. Spread on a parchment-lined baking sheet and roast for 25 minutes, stirring once, until tender. Let cool.
3. Toast the walnuts: In a dry skillet over medium heat, toast walnuts for 3–4 minutes, stirring often, until fragrant. Set aside.
4. Make the dressing: Whisk together balsamic vinegar, honey, remaining 1 tbsp olive oil, ¼ tsp salt, and black pepper.
5. Assemble: In a large bowl, gently toss cooked rice, roasted beets, arugula, and walnuts with the dressing. Top with crumbled goat cheese.

The contrast of chewy wild rice, tender beets, and crunchy walnuts makes every bite interesting—plus, the tangy goat cheese ties it all together.

Tip: For meal prep, roast the beets and cook the rice ahead; assemble just before serving to keep the arugula crisp.

Wild Rice Salad with Almonds and Orange Zest

This nutty, citrusy wild rice salad is a refreshing side dish that brings earthy flavors and bright pops of orange to your table.

Ingredients:

• 1 cup wild rice, rinsed
• 3 cups water
• 1/2 cup sliced almonds, toasted
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp olive oil
• 1 tbsp orange zest (from about 1 large orange)
• 1 tbsp fresh orange juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and has split open. Drain any excess water and let cool slightly.
2. While rice cooks, toast almonds in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and lightly golden. Set aside.
3. In a large bowl, whisk together olive oil, orange zest, orange juice, salt, and black pepper.
4. Add warm rice, toasted almonds, and parsley to the bowl. Toss gently until evenly coated.

The contrast of chewy wild rice, crunchy almonds, and zesty orange makes this salad a standout at potlucks or as a meal-prep lunch.

Tip: For extra depth, swap half the olive oil with walnut oil.

Wild Rice Salad with Quinoa and Fresh Herbs

This hearty yet refreshing salad combines nutty wild rice, fluffy quinoa, and a bright mix of herbs for a dish that’s as satisfying as it is vibrant.

Ingredients:

• 1 cup wild rice, rinsed
• 1/2 cup quinoa, rinsed
• 3 cups water or vegetable broth
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped scallions
• 1/3 cup dried cranberries
• 1/4 cup toasted sliced almonds

Instructions:

1. In a medium saucepan, combine wild rice and 2 cups water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess liquid and let cool slightly.
2. Meanwhile, in a small saucepan, combine quinoa and remaining 1 cup water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
3. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
4. Add cooked wild rice, quinoa, parsley, mint, scallions, and cranberries to the bowl. Toss gently to coat in the dressing.
5. Just before serving, sprinkle with toasted almonds.

The contrast of chewy wild rice, tender quinoa, and crunchy almonds makes every bite exciting—perfect for picnics or meal prep!

Tip: For extra flavor, toast the wild rice in a dry skillet for 2–3 minutes before boiling.

Wild Rice Salad with Roasted Red Peppers and Feta

This vibrant wild rice salad is a hearty, flavor-packed side dish that’s just as good at a picnic as it is on your weeknight dinner table.

• 1 cup wild rice, rinsed
• 2 ½ cups water or low-sodium broth
• ½ tsp salt, divided
• 1 cup roasted red peppers, chopped (jarred or homemade)
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• ½ tsp black pepper
• ¼ tsp garlic powder

1. In a medium saucepan, combine wild rice, water (or broth), and ¼ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and has split open. Drain any excess liquid and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, remaining ¼ tsp salt, black pepper, and garlic powder.
3. Add the warm rice, roasted red peppers, feta, and parsley to the bowl. Toss gently to coat everything in the dressing.
4. Serve at room temperature or chilled. The feta softens just enough against the warm rice, creating little creamy pockets in every bite.

Tip: For extra crunch, toss in a handful of toasted walnuts or pecans right before serving.

Conclusion

With 20 vibrant wild rice salad recipes, there’s something here for every taste and occasion! Whether you’re craving something hearty, fresh, or packed with bold flavors, these dishes are sure to impress. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!