Wild Rice Salad with Apples, Pomegranate, Cranberries, and Walnuts

Wild rice salad with apples, pomegranate, cranberries, and walnuts is a colorful vegetarian side with fresh herbs and a bright lemony dressing.

A Colorful Wild Rice Salad for Cooler Days

What I love most about wild rice is its subtle nutty flavor and springy texture. The sturdy grains hold their shape alongside crisp apples, juicy pomegranate seeds, chewy cranberries, buttery walnuts, and fresh herbs, then soak up the lemony garlic dressing as the rice cools.

Give yourself 1 hour and 20 minutes from start to finish, including the cooking and cooling time. Most of that time is hands-off, and you can prepare the remaining ingredients while the rice cooks.

Because it is served at room temperature, this wild rice salad is easy to bring to an office party, a holiday gathering, or a neighbor who just had a baby. It is filling enough for lunch, but it also makes a festive vegetarian side.

If you enjoy the satisfying chew of barley salad, farro salad, or freekeh with cranberries and apples, this colorful combination brings that same hearty texture, with plenty of freshness from spinach, parsley, and mint.

Ingredients for Wild Rice Salad

This wild rice salad gets its bold flavor and satisfying texture from a mix of pantry staples, fresh fruit, leafy greens, and herbs. Here’s what you’ll need.

For the Dressing

• Fresh lemon juice: Brings acidity and freshness, balancing the sweet apples, honey, cranberries, and pomegranate.
• Honey: A tablespoon rounds out the tart lemon and sumac. I like the delicate herbal flavor of our Greek honey.
• Garlic powder: Adds savory depth without overpowering the fruit and fresh herbs.
• Sumac: This crimson Mediterranean spice has a tart, lemony flavor that makes the dressing extra zippy. Learn more in our guide to sumac, and find my favorite sumac spice at our shop.
• Kosher salt and black pepper: Bring the sweet, tart, and savory flavors into balance.
• Extra virgin olive oil: The rice absorbs the dressing as it cools, so use a flavorful, high-quality oil. I especially like our rich Early Harvest Greek Extra Virgin Olive Oil.

For the Salad

• Wild rice: The recipe begins with 1 1/2 cups of uncooked wild rice. Its nutty flavor and firm, springy texture give the salad plenty of substance without becoming mushy.
• Baby spinach: Adds color and freshness without competing with the other ingredients.
• Apples: Use two crisp apples with a balance of sweet and tart flavors. I used Granny Smith and Honeycrisp.
• Shallots: Bring a mild oniony bite that does not overpower the fruit.
• Pomegranate seeds: Add jewel-like color and juicy bursts of tart flavor. See my guide on how to cut a pomegranate if you are starting with a whole fruit.
• Walnuts: Add buttery flavor and plenty of crunch.
• Dried cranberries: Their sweet-tart flavor and chewy texture echo the fresh pomegranate seeds.
• Fresh parsley and mint: A generous amount of fresh herbs keeps this hearty grain salad bright and refreshing.

How to Make Wild Rice Salad 

Allow about 1 hour and 20 minutes to cook, assemble, and cool the salad. You can prepare the fruit, vegetables, herbs, and dressing while the rice cooks.

• Make the dressing: In a small bowl, whisk together 1/4 cup fresh lemon juice and 1 tablespoon honey. Add 1/2 teaspoon garlic powder, 1 teaspoon sumac, and a large pinch each of kosher salt and black pepper. Whisk continuously as you slowly drizzle in 1/3 cup extra virgin olive oil. Set aside.
• Cook the wild rice: Cook 1 1/2 cups uncooked wild rice according to the package instructions. Mine took about 40 minutes. The grains should be tender and pleasantly chewy, with no crunchy or chalky center. Transfer the cooked rice to a large serving bowl.
• Prepare the remaining ingredients: While the rice cooks, chop 2 apples and 2 shallots. Remove the seeds from 1 small pomegranate to yield about 1 cup. Roughly chop 1 cup walnuts, 1/2 cup parsley leaves, and 1/2 cup mint leaves.
• Mix the salad: Let the rice cool slightly, but not completely. Add 2 cups baby spinach, the apples, shallots, pomegranate seeds, walnuts, 3/4 cup dried cranberries, parsley, and mint.
• Dress and rest: Pour the dressing over the salad while the rice is still slightly warm and toss well. Taste and adjust the seasoning, then let the salad cool completely. Serve at room temperature.

Tips for the Best Wild Rice Salad

• Follow the package directions: Cooking time can vary, so use the instructions on your wild rice as the primary guide. Mine took about 40 minutes.
• Look for the right texture: Properly cooked wild rice should be tender but still have some resistance when you chew it. It should not be mushy or have a hard, chalky center.
• Dress the rice while it is slightly warm: Warm rice absorbs the lemony dressing more readily, seasoning the salad from the inside out.
• Use crisp apples: Firm varieties such as Granny Smith and Honeycrisp keep their shape and bring a welcome crunch.
• Let the salad cool before serving: The cooling time allows the rice to absorb the dressing and brings the salad to the intended serving temperature.
• Taste after tossing: The rice and fruit soften the dressing’s acidity, so taste the finished salad and add more salt or pepper as needed.

Easy Ways to Make It Your Own

The mix of chewy rice, crisp fruit, leafy greens, nuts, and fresh herbs is what makes this salad work. Keep that balance in mind when making any of these supported changes:

• Change the greens: Replace the spinach with arugula or stemmed, finely shredded, and massaged kale.
• Replace the shallots: Use thinly sliced green onions or 1/2 of a small red onion.
• Switch the nuts: Use almonds, pecans, hazelnuts, or pistachios, or leave the nuts out.
• Try another dried fruit: Chopped dried apricots, figs, or currants can replace the cranberries.
• Use different herbs: Basil or dill can stand in for the parsley or mint.
• Try another sturdy grain: Farro, freekeh, pearled barley, pearl couscous, or orzo can provide a similarly substantial base, though the texture and cooking time will change. Standard rice is likely to be too soft for this particular salad.

What to Serve with Wild Rice Salad 

This wild rice salad combines the grain and vegetables in one colorful dish, so it does not need much alongside it. For a satisfying lunch, top it with a boiled egg or sliced grilled chicken breast.

The pomegranate and cranberries also give it a festive look that fits naturally on a holiday table. Serve it alongside savory-sweet cranberry chicken or a centerpiece-worthy roasted leg of lamb.

Make Ahead and Storage

This salad is a practical choice for entertaining because it is served at room temperature. Prepare it as directed, dressing the rice while it is slightly warm, then let it cool completely before serving.

Cover and refrigerate leftovers for up to 3 days. Bring the salad back to room temperature before serving.

More Holiday Salad Recipes

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