Wild Rice Salad
Add Preferred SourceThis 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!
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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!
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
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the wild rice according to the package directions until tender and fluffy. Drain well and set it aside to cool completely, since warm rice can wilt the vegetables and thin the dressing.
Whisk the olive oil, chopped shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper together in a small bowl until smooth and well combined. Taste and adjust the seasoning as needed so the dressing is balanced. Preheat the oven or air fryer to 400°F. Starting with a hot cooking surface helps the chickpeas crisp instead of steaming.
Toss the chickpeas with olive oil, cumin, onion powder, garlic powder, salt, and pepper until evenly coated. Make sure the chickpeas are dry before seasoning for the best texture.
Spread the chickpeas in a single layer on a baking sheet and roast for 20 to 25 minutes, or air fry for about 12 minutes, tossing halfway through, until crispy and lightly golden.
Add the cooled wild rice, cherry tomatoes, radishes, red bell pepper, green onions, and cucumber to a large salad bowl.
Drizzle the dressing over the salad and toss gently until everything is evenly coated. Top the salad with the chopped cashews and roasted chickpeas just before serving so they stay crunchy.
Chef Jenn’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.
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.
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
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
Chef Jenn’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
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Loved it. Easy to make, super tasty and will become a go-to recipe for me. Next time I’ll probably add a bit of diced celery, because I like a lot of crunch, but great as is. Thanks. For ease of assembling, make the wild rice early in the day.
Great tip about making the rice ahead of time! So glad you loved the recipe! ~Jenn