Salad: Canada – Saskatchewan – Saskatchewan Wild Rice Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 50 min

Total 2 hrs

Ingredients

- 1 1/2 cups (300 g) uncooked Saskatchewan wild rice, rinsed and drained
- 4 cups (950 ml) low-sodium vegetable broth or water
- 1 cup (120 g) dried cranberries
- 1 cup (120 g) toasted pecans or walnuts, roughly chopped
- 2 tbsp (20 g) toasted pumpkin seeds (pepitas)
- 1 small red onion, finely chopped
- 2 stalks celery, finely diced (about 1 cup / 120 g)
- 2 medium tart apples (Granny Smith or similar), cored and diced (about 12 oz / 340 g)
- 4 green onions, thinly sliced
- 2 cups (60 g) fresh flat-leaf parsley, chopped
- 4 cups (120 g) mixed baby greens or baby spinach (optional, for serving)
- 1/3 cup (80 ml) fresh orange juice
- Zest of 1 orange (about 1 tsp / 2 g)
- 2 tbsp (30 ml) fresh lemon juice
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) honey (or local prairie honey)
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste

Instructions

Short Description:
A chilled grain salad highlighting local Saskatchewan wild rice tossed with tart dried cranberries, toasted nuts, crisp apple and a bright citrus-honey vinaigrette. It is a textured, refreshing salad suited to prairie harvest ingredients.

Regional Notes:
This Prairie variation centers on locally sourced wild rice and the use of dried cranberries and toasted tree nuts common in Saskatchewan preparations. The citrus-honey dressing keeps the profile light and lets the nutty, slightly chewy wild rice stand out, distinguishing it from simpler brown-rice or glazed-grain salads elsewhere.

1. In a medium saucepan bring the vegetable broth or water to a boil. Add the rinsed wild rice, reduce heat to low, cover and simmer until the grains are tender and begin to split, about 40–50 minutes. If liquid is fully absorbed but rice is still firm, add 1/4 cup (60 ml) more water and continue cooking a few minutes. Drain any excess liquid and spread the cooked rice on a rimmed baking sheet to cool to room temperature (about 20–30 minutes).
2. While the rice cooks, toast the pecans or walnuts and pumpkin seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool, then roughly chop the nuts if needed.
3. In a small bowl or jar whisk together the orange juice, orange zest, lemon juice, olive oil, honey, Dijon mustard, 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper until emulsified. Taste and adjust sweetness or acidity as desired.
4. In a large mixing bowl combine the cooled wild rice, dried cranberries, toasted nuts and pumpkin seeds, red onion, celery, diced apples, green onions and chopped parsley. If using baby greens, reserve for serving or gently fold in just before serving to avoid wilting.
5. Pour the dressing over the rice mixture and toss gently but thoroughly to coat. Taste and adjust seasoning with additional salt and pepper if needed.
6. Cover and chill the salad at least 30 minutes (up to 24 hours) to allow flavors to meld. If chilled a long time, stir again before serving and add the baby greens just before plating if using.
7. Serve chilled or at cool room temperature, either tossed with baby greens or plated on a bed of mixed greens, garnished with extra chopped nuts and a few whole cranberries if desired.