Cranberry Walnut Salad with Wild Rice

Cranberry Walnut Salad with Wild Rice

Meal type Salad



  • 5 cups spinach or watercress
  • 1 cup brown rice (cooked)
  • 1/2 cup wild rice (cooked )
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts


  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon coconut palm sugar or Stevia
  • 1 teaspoon grated orange or lemon peel
  • Salt and freshly ground pepper to taste

About This Recipe

Nutritional Information per Serving: (1/2 cup) 224 calories, 3.7 protein, 27 g carbohydrates, 12 g fat (1.4 g saturated), 0 mg cholesterol, 2.2 g fiber, 197 mg sodium.


Step 1
Boil brown rice and wild rice in water with salt and olive oil. Reduce heat and simmer for 50 minutes
Step 2
Remove from heat and let stand for 10 minutes. Fluff with fork and allow to cool to almost room temperature.
Step 3
In a bowl, mix cranberries and walnuts with rice mixture.
Step 4
Whisk together the lemon juice, olive oil, peel and sugar. Salt and pepper to taste.
Step 5
Just before serving, mix dressing in with the rice mixture. Then toss with chilled greens and serve.