Wild Rice Salad

A hearty rainbow salad that works equally well for lunch or a holiday table.

It's a great mix of flavors and textures -- savory, sweet, tangy, earthy, just a little bit of crunch and delish!


- wild rice - dried cranberries - dried apricots - pecan halves - pistachios

Cook the rice

Bring a large pot of water to a boil. Rinse rice to remove some of the starch. Add rice to water and cook rice as you would pasta.


Cook in boiling water for 30 minutes. Taste the rice, should be cooked but firm.


Lemon Honey Dijon Vinaigrette

Whisk all ingredient together until well combined.



Add all ingredients in a large bowl. Add dressing and toss to combine.


PRO Tip: When making as part of meal prep, I sometimes like to keep the dressing separate until serving so that it stays fresher. And when you add dressing, a little goes a long way!

Swipe up for full recipe!