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Healthy Apple Wild Rice Cranberry Pecan Salad

This wild rice salad with apples and cranberries is the perfect fall and winter dish that works as a hearty side or a complete plant-based meal. Packed with nutty wild rice, crisp Granny Smith apples, sweet cranberries, and crunchy pecans, this vegan salad delivers amazing texture and flavor in every bite.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: apple cranberry wild rice salad, healthy fall salad recipe, plant-based grain salad, vegan wild rice apple salad, wild rice salad with apples and cranberries,
Servings: 6 servings
Calories: 285kcal

Ingredients

  • 4 cups arugula or whatever greens you prefer
  • 2 cups wild rice cooked (I like to use the microwaveable Minute Rice)
  • 1/2 cup roasted pecans or candied pecans
  • 1/2 cup dried cranberries
  • 1/2 cup pepitas
  • 1-2 apples sliced or chunked add more if you like, I like to use Granny Smith apples
  • 1 tablespoon Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon agave or maple syrup
  • 1/3 cup extra-virgin olive oil
  • salt and pepper to taste

Instructions

  • If not using the microwaveable wild rice, start by cooking the wild rice. Use the directions on the package of wild rice and prepare 2 cups for the recipe.
  • While the rice is cooking prepare the rest of the ingredients and the dressing.
  • Combine all dressing ingredients in a mason jar, shake until incorporated, set aside.
  • Place the arugula in a large bowl, followed with the wild rice, apples, pecans, cranberries and pepitas and toss together.
  • When you're ready to serve, add the dressing and toss together.

Notes

Store undressed salad in an airtight container for up to 4 days. Keep the vinaigrette separate in a jar for up to 1 week. The wild rice and toppings hold up beautifully, making this ideal for weekly meal prep.