Looking for a cold rice salad recipe that is bursting with fall flavors? Look no further - this Wild Rice Salad with sweet crisp apples, cranberries, celery, green onion and bell pepper tossed in a curry yogurt-mayo dressing. It’s simple, gluten-free, hearty and full of flavor in every bite - perfect as a side dish or lunch for two.
While this cold wild rice salad recipe is loaded with fall flavors, I promise its deliciousness will convince you to make and enjoy anytime of the year.
This recipe was inspired by the Lakewinds Food Co-op deli. I was shopping the deli counter looking for a salad for lunch. Asking the employees which salads are their personal favorites – they pointed me to a curried wild rice salad.
After trying their cold rice salad, I immediately began brainstorming how to make my own version. I have served this gem of a salad as a side with Asian pork sliders, spice-rubbed spatchcock chicken and enjoy it as a lunch salad with a slice of banana bread.
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What you'll need
This easy wild rice salad is perfect as a side and, because it is cold, great to take to work for lunch or even on a picnic. While this version is full of fall flavors, it is so delicious you will want to make it throughout the year.
Wild rice and brown rice take almost 45 minutes to cook, so you will need to plan accordingly. This salad is perfect to make the day before and will keep for 3 days in the refrigerator.
Here are the ingredients you will need for this recipe:
- Wild rice, brown rice or a mix of the two. Wild rice can be a bit pricey; a budget friendly approach is to make this salad using equal measurements of wild rice and brown rice.
- Pineapple juice. You will not need very much, so instead of purchasing a large can of pineapple juice look for a single serving in a bottle or can.
- Apple. Look for an apple that is sweet and crisp. Some of my favorites are pink lady or a granny smith.
- Green onions
- Bell pepper – I opt for a red or orange pepper more for visual appeal, but any variety of bell pepper will work.
- Celery
- Dried cranberries
- Kosher Salt
- Toasted pecans, walnuts or pepitas are optional but would be a nice addition for flavor and crunch. Wait to add the toasted nuts or pepitas until right before serving so they retain their crunch which can be lost when mixed with the dressing and stored in the refrigerator.
For the curried yogurt-mayo dressing:
- Strained whole milk yogurt. I am a big fan of Siggi’s Icelandic yogurt, Greek yogurt could be substituted for the whole milk yogurt.
- Mayo
- Curry powder
- Lemon juice squeezed from a lemon
- Pineapple juice – the pineapple juice along with the honey brings a natural sweetness that balances nicely with the curry.
- Honey – Maple syrup is a great swap.
NOTE: See recipe card below for ingredient quantities.
How to make this cold rice salad recipe
Alright, gather your ingredients. Here’s how to make this curried wild rice salad for two!
Cook the Rice. Just like with any other type of rice, it's a good idea to rinse the rice before cooking.
Pour a cup of rice into a mesh sieve and give it a good rinse. This will rid the rice of any starch that's lingering on the outside of the grain and will remove any oxidized rice bran oil which has an unpleasant flavor.
In a medium pot, combine the rice, ¾ teaspoon of the salt, and 3 cups of water. Bring to a boil, then turn the heat down to low; cover and simmer until the rice is tender and most of the grains have split open. If there is excess water, drain off.
Then, off the heat, fluff rice with a fork add the dried cranberries and pineapple juice; cover and let cool. This will soften the cranberries and plump them up.
Make the Dressing: in a small bowl mix together yogurt, mayo, curry powder, honey, and lemon juice. Cover and store in refrigerator until ready to toss the salad.
Assemble the Salad: Toss together the cooled rice, vegetables, fruit, nuts (if using) with the curried yogurt-mayo dressing.
Taste and adjust seasonings as needed. For more sweetness add honey. Need more citrus? Reach for more pineapple juice. If the dressing is too thick, thin it with a bit more pineapple juice (about 1 teaspoon at a time).
Health benefits of wild rice
Wild rice is naturally gluten-free and has more protein per serving than brown rice. Wild rice is also rich in antioxidants and essential minerals like magnesium and phosphorus.
If you can only find wild rice available as a blend in your local store, be sure to look for one that is a mix of wild rice and long-grain brown rice, so that the cooking time will be similar.
A detractor of wild rice is the price, I opt to use a mix of wild rice and long-grain brown rice, using equal parts of each. Not only is this a budget friendly strategy it also adds a soft texture to the salad.
Storage
While this recipe makes 2 hearty servings, you may want to make enough to have some leftover for lunch the next day.
To Store: Place salad in an airtight container. It will keep for 3 days in the refrigerator. Reminder if using nuts, add nuts to the salad right before serving to keep their crunch.
Top tip to make this recipe
Want to know the secret to making wild rice salad? Here are some of my best tips that I’ve learned making this recipe again and again.
- Rinse your rice before cooking to remove starch and oils that may cause an off flavor.
- Add your dried cranberries to the cooked rice as it cools to plump the cranberries.
- Add nuts right before serving to maintain their crunch.
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Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Based on the ingredients that you use, some rice-based salads can not only fill you up quickly but also keep you satiated. They are a boon for busy professionals as they elevate energy levels and prevent one from indulging in unhealthy snacks
Wild rice is naturally gluten-free and has more protein per serving than brown rice. Wild rice is also rich in antioxidants and essential minerals like magnesium and phosphorus.
Refrigerate leftovers for up to 3 days. If you are using nuts, do not add until you are ready to serve the salad. This salad makes a great take to work salad. It's filling and SO delicious.
Use a vegan mayo and replace the yogurt with vegan mayo. Swap out honey for maple syrup.
Related
Looking for other salad recipes like this? Try these:
Pairing
These are my favorite dishes to serve with deli-style cold wild rice salad:
Curried Wild Rice Salad
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Equipment
Ingredients
- 1 cup wild rice brown rice or a mix, rinsed
- ¾ teaspoon salt
- ¼ cup pineapple juice
- ¼ cup dried cranberries
- 1 celery rib ,diced
- ½ apple ,peeled, cored and diced (about ½ cup)
- 2 scallions ,light and green parts, thinly sliced (about 2 tablespoons)
- ¼ cup red bell pepper chopped
- ¼ cup toasted nuts (optional) - pecans or walnuts or roasted salted pepitas
For the curried yogurt-dressing:
- ½ cup mayo
- 2 tablespoons whole-milk plain yogurt , or Greek Yogurt
- 1 teaspoon curry powder
- 2 tablespoons honey
- 1 teaspoon freshly squeezed lemon juice
Instructions
Cook The Rice:
- Pour wild rice into a mesh sieve and give it a good rinse. In a medium pot, combine the rice, ¾ teaspoon of the salt, and 3 cups of water. Bring to a boil, then turn the heat down to low; cover and simmer until the rice is tender and most of the grains have split open, about 45 minutes.
- If there is excess water, drain rice. Remove from heat, fluff rice with a fork add the dried cranberries and pineapple juice; cover and let cool.
Make the Dressing:
- In a small bowl whisk together yogurt, mayo, curry powder, honey, and lemon juice. Cover and store in refrigerator until ready to toss the salad.
Assemble the Salad:
- In a large bowl, toss together the cooled rice, vegetables, fruit, nuts (if using) and curried yogurt-mayo dressing. Taste and adjust seasonings as needed. For more sweetness add honey. Need more citrus? Reach for more pineapple juice. If the dressing is too thick, thin with a bit more pineapple juice (about 1 teaspoon at a time).
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cherie Handberg-Davis says
I made this salad for friends on a blustery fall evening, and it was a hit! We served it with beef fillets and they paired beautifully. I used pre cooked wild rice to speed up the process and was asked to share the recipe. It’s a wonderful alternative to the same old green salads. Thanks Pam, I highly recommend!