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Idaho Wild Rice and Tender Greens Salad

Wild Rice Salad with greens
  • Prep: 15 minutes
  • Cook: 50-55 minutes
  • Serves: 1 cup
  • Yield: 6 servings
This Wild Rice Salad is perfect for a light lunch or a side dish to any main course. The combination of nutty wild rice, sweet cranberries, and crunchy pecans on a bed of fresh Idaho greens is sure to satisfy your taste buds. And by using Idaho-sourced ingredients, you’re supporting local growers and enjoying a delicious meal that’s good for you too!


  • 1 cup Idaho wild rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/4 cup chopped Idaho fresh parsley
  • 1/4 cup chopped local green onions
  • 2 cups of tender Idaho salad greens (arugula, romaine, butter or other lettuce)
  • 1/4 cup olive oil
  • 2 tablespoons locally produced red wine vinegar
  • 1 tablespoon Idaho honey
  • Salt and pepper to taste


  • Rinse the wild rice thoroughly in cold water and drain.

  • Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed.

  • Remove from heat and let cool to room temperature.

  • In a large bowl, combine the cooked wild rice, dried cranberries, chopped pecans, parsley, and green onions. Cool to room temperature.

  • Once cooled, add wild rice mixture to greens and toss.

  • In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper until well combined.

  • Pour the dressing over the rice salad mixture and toss to coat.

  • Enjoy!