Cranberry Walnut Salad with Wild Rice

Cranberry Walnut Salad with Wild Rice

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Course: Salad, Side Dish
Keyword: healthy, salad
Calories: 224kcal



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


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


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


Calories: 224kcal | Carbohydrates: 27g | Protein: 3.7g | Fat: 12g | Saturated Fat: 1.4g | Sodium: 197mg | Fiber: 2.2g

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