Cranberry Walnut Wild Rice Salad

Print Pin

Cranberry Walnut Wild Rice Salad

Prep Time 15

Total Time 15

Servings

Ingredients

Apple Vinaigrette

1 apple (organic)
¼ cup water
½ tsp Himalayan cooking salt
¼ tsp ground cumin
⅛ tsp ground cinnamon (ceylon)
⅙ tsp ground black pepper
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard

Salad

4 cups wild brown rice mix cooked (2 cups uncooked)
1/2 red onion medium
2 stalks celery
2 cups baby kale
1 cup chopped walnuts
1 cup dried cranberries
1 apple medium, diced

Instructions

If you do not have cooked rice on hand, cook rice in advance, fluff with fork and allow to cool.

Apple Vinaigrette

Remove the core from the apple and place the apple with the other vinaigrette ingredients in a high-speed blender.
Begin blending on the lowest setting and slowly turn up to the highest setting.
Blend on high for approximately 40 seconds and then set aside.

Salad

Place onion in a food processor fitted with the S blade and pulse until onion is finely chopped.
Scrape onion into a bowl and repeat the process with the celery and baby kale, separately.
Add walnuts and cranberries to chopped vegetables and stir until well combined.
Scape cooled rice into chopped vegetables with a fork (to help separate the grains) and stir until well combine. You may find it helpful to scrape and stir 1/3 of the rice at a time.
Add vinaigrette and diced apples to the salad, stir and serve or refrigerate for 1-2 days for later use.

Notes

Prep time does not include cooking rice or preparing vinaigrette.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition