Description

Sweet & Savory Wild Rice Salad with Carrots is a deliciously vibrant dish that balances nutty wild rice with the sweetness of fresh carrots and crunchy sunflower seeds. Perfect for gatherings or as a nutritious meal prep option, this salad delivers a delightful blend of textures and flavors that will impress any palate. With its colorful presentation and satisfying taste, this recipe is sure to become a favorite at your dining table.

Ingredients

Scale

1 cup wild rice
2 large carrots, peeled and sliced
1 red bell pepper, diced
3 green onions, sliced
½ cup unsweetened dried cranberries
½ cup sunflower seeds, toasted
⅓ cup extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
Salt and pepper to taste

Instructions

Cook wild rice according to package instructions until tender (about 45-50 minutes). Drain and let cool.
While the rice cooks, prepare the vegetables: slice carrots, dice red bell pepper, and slice green onions.
Toast sunflower seeds in a dry skillet over medium heat until golden brown (about 5 minutes).
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper to create the dressing.
In a large bowl, combine the cooled wild rice, prepared vegetables, cranberries, and toasted sunflower seeds. Drizzle with dressing and gently toss to combine.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Salad
Method: Boiling/Toasting
Cuisine: American

Nutrition

Serving Size: 1 cup (210g)
Calories: 290
Sugar: 8g
Sodium: 150mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: - Substitute carrots with cucumbers or bell peppers for variation. - Add nuts such as pecans or walnuts for extra crunch. - For enhanced flavor depth, use vegetable broth instead of water when cooking rice.