This Wild Rice Salad is full of good and tasty things! From the nutty crunch of the wild rice to cashews, plenty of veggies, and the herby and tangy dressing, there’s plenty to love in this colorful, easy and healthy salad!

Wild Rice Salad on a white plate.

I love wild rice. I love it in soups, salads, rice pilafs, stuffings, and in this Wild Rice Salad. Loaded with fiber, protein, crunch and color, this salad has it all! 

This is a terrific potluck salad, and it’s great for BBQs and picnics because there’s nothing it it that needs to be refrigerated. Kids may not like it much, but watch the adults gobble it up! It’s also a vegetarian salad, and if you use agave syrup instead of honey, it’s also a vegan wild rice salad.

Perfect as a side dish with anything grilled, this easy Wild Rice Salad is a must-try!

Close-up shot of Wild rice salad on a white plate.

What You’ll Love About Wild Rice Salad

  • From the chewy wild rice to the crunchy cashews and crisp vegetables, every bite offers a color, crunch, and flavor!
  • The zesty shallot and herb dressing ensures that this salad is anything but bland.
  • It’s good for you! Packed with fiber, protein, and healthy fats, it’s a meal that fuels your body and mind.
  • Whether it’s a casual lunch or a festive gathering, this salad fits right in.

Ingredients

For the dressing

  • Olive oil
  • Shallot
  • Apple cider vinegar
  • Dijon mustard
  • Honey
  • Salt and pepper to taste

For the roasted chickpeas

  • Chickpeas – Rinsed and skins removed.
  • Olive oil
  • Cumin
  • Onion powder
  • Garlic powder

For the salad

  • Wild rice
  • Cherry tomatoes – Halved.
  • Small radishes
  • Red bell pepper
  • Green onions – White and green parts, sliced.
  • English cucumber – Sliced into half moons.
  • Roasted cashews – Chopped.

How To Make Wild Rice Salad

  1. Cook the wild rice according to package instructions until it’s tender and fluffy. Drain it and set it aside to cool.
  2. Whisk together olive oil, chopped shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to make the dressing. Season with salt and pepper.
  3. Preheat your air fryer or oven  400°F (200°C).
  4. Toss the chickpeas with olive oil, cumin, onion powder, garlic powder, salt, and pepper.
  5. Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes or in the air fryer for about 12 minutes, tossing halfway through cooking, until crispy.
  6. Combine the cooked and cooled wild rice, cherry tomatoes, radishes, red bell pepper, green onions, and cucumber in a large salad bowl.
  7. Drizzle the dressing over the salad and toss gently to combine.
  8. Sprinkle the chopped cashews and roasted chickpeas over the top before serving.

Step-By-Step Process

Heather’s Tried-and-True-Tips

  • To remove the skins from the chickpeas, rinse them, then pat them partially dry with paper towels. Transfer the chickpeas to a baking sheet and rub them with a damp paper towel to loosen the skins. Remove the skins. This is a labor of love but so worth it!
  • Refrigerate this salad for about an hour after adding the dressing to allow the flavors to blend.
  • Taste and adjust the seasoning of the salad after combining all ingredients, as some might absorb the dressing more than others.
  • This salad tastes best when served at room temperature.
  • While cashews add a lovely crunch, almonds or pecans could be great alternatives.
  • To make this a vegan Wild Rice Salad, use agave syrup in place of honey.

Recommended

Make It A Meal

This Wild Rice Salad is substantial enough to serve as a main course, but it can also beautifully complement other dishes. Try it with grilled chicken or fish for added protein. For a vegan feast, pair it with a hearty lentil soup or stuffed bell peppers. The nutty flavor of the wild rice and the freshness of the veggies make it versatile enough to match various culinary styles.

Horizontal image of wild rice salad on a white plate.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best to add the cashews just before serving to maintain their crunch. This salad is not suitable for freezing, but the components, like cooked wild rice and roasted chickpeas, can be prepared in advance and stored separately.

This Wild Rice Salad is not just a dish but a celebration of wholesome eating that doesn’t compromise on taste. Whether you’re a busy professional looking for a quick lunch solution or a home cook planning a special dinner, this salad is sure to impress!

Wild Rice Salad on a white plate.

Wild Rice Salad

Heather S.
Easy, nutty, and loaded with fiber and flavor, this tasty Wild Rice Salad is loaded with veggies and the dressing is perfect! Ideal for potlucks or as an entree salad, dig into flavor today!
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 8 servings

Ingredients
  

for the dressing

  • ¼ cup olive oil
  • 1 tablespoon shallot finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • salt and pepper to taste

for the roasted chickpeas

  • 1 can chickpeas rinsed and skins removed
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

for the salad

  • 1 cup wild rice
  • 2 cups cherry tomatoes halved
  • 12 small radishes
  • 1 red bell pepper
  • 2 – 3 green onions white and green parts, sliced
  • ½ English cucumber sliced into half moons
  • ½ cup cashews roasted and chopped

Instructions
 

  • Cook the wild rice according to package instructions until it’s tender and fluffy. Drain it and set it aside to cool.
  • Whisk together olive oil, chopped shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to make the dressing. Season with salt and pepper.
  • Preheat your air fryer or oven  400°F (200°C).
  • Toss the chickpeas with olive oil, cumin, onion powder, garlic powder, salt, and pepper.
  • Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes or in the air fryer for about 12 minutes, tossing halfway through cooking, until crispy.
  • Combine the cooked and cooled wild rice, cherry tomatoes, radishes, red bell pepper, green onions, and cucumber in a large salad bowl.
  • Drizzle the dressing over the salad and toss gently to combine.
  • Sprinkle the chopped cashews and roasted chickpeas over the top before serving.

Notes

Heather’s Tips

  • To remove the skins from the chickpeas, rinse them, then pat them partially dry with paper towels. Transfer the chickpeas to a baking sheet and rub them with a damp paper towel to loosen the skins. Remove the skins. This is a labor of love but so worth it!
  • Refrigerate this salad for about an hour after adding the dressing to allow the flavors to blend.
  • Taste and adjust the seasoning of the salad after combining all ingredients, as some might absorb the dressing more than others.
  • This salad tastes best when served at room temperature.
  • While cashews add a lovely crunch, almonds or pecans could be great alternatives.
  • To make this a vegan Wild Rice Salad, use agave syrup in place of honey.

Nutrition

Serving: 1cup
Keyword wild rice
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