Salad: United States – Rocky Mountain United States (Montana) – Montana Wild Rice Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 1 cup (185 g) uncooked wild rice
- 3 cups (720 ml) water or low-sodium chicken/vegetable broth
- 1 tsp (6 g) kosher salt, divided
- 4 cups (120 g) mixed baby greens or baby spinach
- 1 cup (100 g) celery, diced (about 2–3 stalks)
- 4 scallions (green onions), thinly sliced, about 1/2 cup (60 g)
- 1/2 cup (60 g) dried cranberries
- 3/4 cup (90 g) toasted walnuts, roughly chopped
- 1/4 cup (30 g) toasted sunflower seeds (optional)
- 4 oz (115 g) goat cheese, crumbled
- 2 tbsp (8 g) fresh parsley, chopped
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) honey (use local honey if available)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- Additional kosher salt to taste (about 1/4–1/2 tsp / 1–3 g)

Instructions

Short Description:
A cold grain salad featuring nutty wild rice tossed with dried cranberries, toasted nuts, crisp celery and scallions, finished with a bright honey-Dijon vinaigrette and crumbled goat cheese.

Regional Notes:
This Montana version highlights locally accessible ingredients and the nutty character of wild rice, using dried cranberries and toasted walnuts to echo flavors common in Rocky Mountain salads. The dressing is a light honey-Dijon vinaigrette (often made with local honey) rather than a heavy mayo base common in other regional variations.

1. Rinse the wild rice under cold water and drain. In a medium saucepan combine the wild rice, 3 cups (720 ml) water or broth and 1/2 tsp (3 g) kosher salt. Bring to a boil, reduce heat to low, cover and simmer until the grains split and are tender, 40–50 minutes. Drain any excess liquid and spread the rice on a baking sheet to cool and stop cooking.
2. While the rice cooks, toast the walnuts and sunflower seeds in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool.
3. Make the vinaigrette: in a small bowl or jar whisk together the apple cider vinegar, lemon juice, Dijon mustard, honey, 1/4 tsp (1 g) black pepper and remaining 1/2 tsp (3 g) kosher salt. Slowly whisk in the olive oil until the dressing is emulsified. Taste and adjust salt, pepper, or honey as desired.
4. In a large mixing bowl combine the cooled cooked wild rice, diced celery, sliced scallions, dried cranberries, toasted walnuts, parsley, and 2/3 of the vinaigrette. Toss gently to coat, then fold in the mixed greens and about half the crumbled goat cheese so the greens wilt slightly and the cheese is distributed.
5. Transfer the salad to a serving bowl or platter. Crumble the remaining goat cheese over the top, sprinkle with any reserved toasted seeds, and drizzle with the remaining vinaigrette as needed. Adjust seasoning with additional salt and pepper to taste.
6. Refrigerate the salad for at least 20–30 minutes before serving to allow flavors to meld. Serve chilled or at cool room temperature.