Romantic Wild Rice Salad

Elevate your dining experience with this Romantic Wild Rice Salad—a vibrant, nourishing dish that's as visually stunning as it is delicious. Perfect for a cozy date night or any special occasion, this salad features nutty wild rice simmered in savory vegetable broth, mingling with peppery baby arugula, sweet dried cranberries, crunchy toasted pecans, and fresh, crisp vegetables. A zesty homemade vinaigrette made with extra-virgin olive oil, bright lemon juice, and a hint of maple syrup ties the flavors together beautifully. Ready in just under an hour, this salad is not only gluten-free and packed with wholesome ingredients but also makes for a perfect make-ahead option. Garnish with extra cranberries and pecans, and serve as a gorgeous appetizer or a light main course. Whether you're planning a romantic meal or simply craving something fresh and flavorful, this wild rice salad is sure to charm your taste buds!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup wild rice
• 3 cups vegetable broth
• 2 cups baby arugula
• 0.5 cup dried cranberries
• 0.5 cup toasted pecans
• 1 medium red bell pepper
• 0.5 English cucumber
• 0.25 cup fresh parsley
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the wild rice thoroughly under cold water to remove excess starch.

Step 2

In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the grains have split. Drain any excess liquid and allow the rice to cool to room temperature.

Step 3

Meanwhile, prepare the vegetables: dice the red bell pepper, slice the cucumber into half-moons, and finely chop the fresh parsley.

Step 4

In a large salad bowl, combine the cooled wild rice, baby arugula, dried cranberries, toasted pecans, diced bell pepper, sliced cucumber, and parsley.

Step 5

To make the vinaigrette, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until emulsified.

Step 6

Pour the vinaigrette over the salad and toss gently to ensure everything is well coated.

Step 7

Adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld together.

Step 8

Garnish with a few extra toasted pecans and cranberries for a romantic touch before serving.

Nutrition Facts

Serving size	1405.1 grams (1405.1g)

Amount per serving	% Daily Value*
Calories	1926

Total Fat 91.50g	117%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 2.20g
Cholesterol 0mg	0%
Sodium 3048mg	133%
Total Carbohydrate 251.40g	91%
Dietary Fiber 34.40g	123%
Total Sugars 72.90g
Protein 45.00g	90%

Vitamin D 0IU	0%
Calcium 285mg	22%
Iron 10mg	53%
Potassium 2839mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 9.0%

Carbs: 50.1%