Cranberry Wild Rice Salad

This Cranberry Wild Rice Salad is a delightful blend of nutty wild rice, tart cranberries, and crunchy vegetables, making it a refreshing Paleo appetizer. Packed with nutrients and vibrant flavors, it’s perfect for gatherings or a light meal.

Ingredients

• wild rice - 1 cup
• water - 2.5 cups
• dried cranberries - 1/2 cup
• celery - 1/2 cup, diced
• red bell pepper - 1/2 cup, diced
• green onion - 1/4 cup, sliced
• fresh parsley - 1/4 cup, chopped
• walnuts - 1/4 cup, chopped
• olive oil - 2 tablespoons
• apple cider vinegar - 1 tablespoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon

Steps

1. Rinse the wild rice under cold water and combine it with 2.5 cups of water in a medium saucepan.
2. Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the water is absorbed.
3. Once cooked, fluff the wild rice with a fork and allow it to cool slightly.
4. In a large mixing bowl, combine the dried cranberries, diced celery, diced red bell pepper, sliced green onion, chopped parsley, and chopped walnuts.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper to create the dressing.
6. Add the cooled wild rice to the mixing bowl with the vegetables and cranberries.
7. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
8. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from cranberries which support heart health.
• High in fiber from wild rice and vegetables, promoting digestive health.

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