Wild Rice Salad

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.

Wild rice salad is as filling and nutritious as it is stunning. The dark wild rice with aromatic grapes, tart cranberries, and creamy goat cheese combines all of your favorite fall and winter flavors into one simple side dish.


Wild Rice Salad3 cups cooked wild rice cooled – 1 1/2 cups  AUTUMNCRISP® grapes halved – 1/2 cup scallions chopped (both green and white parts) – 1/4 cup dried cranberries – 1 cup walnuts – 1 cup crumbled goat cheese Blood Orange Vinaigrette1 cup blood orange juice freshly squeezed – 2 tablespoons champagne vinegar (can sub for white or red wine vinegar) – 1 teaspoon Dijon mustard – 1 shallot minced – 1 clove garlic minced – 1 teaspoon honey – 2/3 cup extra virgin olive oil – salt and pepper to taste

Step 1: Place cooked and cooled wild rice, AUTUMNCRISP® grapes, scallions, dried cranberries, and walnuts in a large salad bowl and mix with salad tongs. Top with crumbled goat cheese and set aside or store until ready to serve.

How to Make Wild Rice Salad

Step 2: Whisk blood orange juice, champagne vinegar, mustard, shallots, garlic, honey, and salt and pepper in a small mixing bowl. Slowly drizzle in the oil as you continue to whisk constantly.

How to Make Wild Rice Salad

Taste test your vinaigrette and add salt and pepper if desired. Serve your fall salad on a plate and drizzle with the blood orange vinaigrette.

How to Make Wild Rice Salad