Vegan Wild Rice Salad Food

WILD RICE SALAD RECIPE

Wild Rice Salad Recipe image

Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a perfect fall salad that can be made ahead and served cold.

Provided by Aysegul Sanford

Time 15m

Number Of Ingredients 12

Ingredients

3 cups cooked wild rice (cooled *)
1 cup green grapes (cut in half)
2 oranges (peeled and sliced)
1/2 cup scallions (chopped - both green and white parts)
1/4 cup dried cranberries
1 cup pecans
Handful of pomegranate arils for color (optional)
1 tablespoon orange zest (from one orange)
1/2 cup orange juice (preferably freshly squeezed (from one to two oranges))
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
Pour the dressing over the wild rice salad. Give it a toss.
Allow it to sit 30 minutes in the fridge for all the flavors to blend before serving. Alternatively, you can make this salad in advance. *

Nutrition Facts : Calories 284 kcal, Sugar 14 g, Sodium 199 mg, Fat 15 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 5 g, Protein 6 g, ServingSize 1 serving

VEGAN WILD RICE SALAD

Vegan Wild Rice Salad image

I always bring this salad to parties. It's a beautiful salad and very quick to make.

Provided by weelittlevegan

Categories Rice Salad

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

3 cups water
1 cup wild rice
6 stalks green onion
½ cup sliced red grapes
½ cup rinsed canned chickpeas
¼ cup dried cranberries
1 teaspoon minced garlic
1 teaspoon chopped fresh rosemary
2 medium lemons
1 pinch salt
1 pinch dried oregano
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil

Steps:

Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
Drain and place in the refrigerator to cool for about 15 minutes.
Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 60.6 g, Fat 4.5 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 0.6 g, Sodium 143.2 mg, Sugar 15.7 g

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