Wild Rice Cranberry Kale Salad Bowl

There’s something magical about a dish that feels just as cozy on a chilly evening as it does refreshing on a summer table. That’s exactly what this Wild Rice Cranberry Kale Salad delivers. With chewy wild rice, sweet-tart cranberries, hearty kale, and a bright dressing, it’s the kind of recipe you’ll want to keep in your back pocket for holidays, potlucks, or even busy weeknights.

I first stumbled into the world of wild rice salad recipes when I was hunting for a side dish for salmon that wasn’t just roasted vegetables. I wanted something filling but not heavy, and vibrant enough to make the table pop. After a few test runs (and plenty of happy taste-testing in my kitchen), this kale wild rice salad officially became a keeper.

Why You’ll Love This Salad

• Balanced flavors – nutty rice, tangy cranberries, earthy kale, and a punchy dressing.
• Make-ahead friendly – it actually tastes better after sitting in the fridge.
• Versatile – works as a main for vegetarians, or as a side with salmon, chicken, or even holiday turkey.
• Crowd-pleaser – I’ve had even kale skeptics go back for seconds.

Think of it as the love child of Cubby’s wild rice and kale salad and your favorite holiday rice pilaf.

Ingredients You’ll Need

Here’s what goes into the bowl:

• 1 cup uncooked wild rice (or a blend, but true wild rice gives the best chewy bite)
• 3 cups kale, stems removed and finely chopped
• ½ cup dried cranberries
• ½ cup toasted nuts (pecans, walnuts, or almonds)
• 2 green onions, thinly sliced
• ½ cup crumbled feta cheese (optional, but highly recommended)

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Cooking Wild Rice (The Right Way)

Wild rice isn’t quite like your typical white or brown rice—it has more personality. It takes longer to cook, and it likes a little extra water. Here’s how I do it:

1. Rinse the rice in cold water.
2. Add 1 cup wild rice to 4 cups water in a pot.
3. Bring to a boil, then reduce to a simmer.
4. Cook uncovered for about 45–50 minutes, until most grains split open.
5. Drain any excess water.

This makes about 3 cups cooked wild rice, the perfect amount for this salad.

Tip: If you want to speed things up, some stores carry par-cooked wild rice. But honestly, the flavor from cooking it yourself is worth the wait.

How to Assemble the Salad

1. Massage the kale. I know, it sounds silly, but it makes all the difference. Rub the chopped kale with a drizzle of olive oil and a pinch of salt for 2–3 minutes until it softens.
2. Combine the base. In a large bowl, toss together cooked wild rice, kale, cranberries, nuts, and green onions.
3. Mix the dressing. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Dress it up. Pour the dressing over the salad and toss well.
5. Top it off. Sprinkle feta cheese just before serving.

That’s it. Easy, flavorful, and ready to impress.

Serving Ideas

This salad works in so many situations:

• As a side dish for salmon – the bright cranberries and kale balance out the richness of fish.
• Holiday table star – it holds its own next to roasted turkey or ham.
• Lunch prep – pack it cold; it keeps beautifully for up to 4 days.
• Soup companion – pair with a warm bowl of wild rice kale soup for a cozy combo.

Variations to Try

One of my favorite things about rice salad recipes is how flexible they are. Don’t be afraid to riff on this:

• Swap cranberries with dried cherries or golden raisins.
• Try goat cheese instead of feta.
• Add roasted sweet potatoes or butternut squash for more fall flavor.
• Throw in chickpeas to make it extra filling.
• Play with nuts—hazelnuts add a nice crunch.

Think of the recipe as a template, not a rulebook.

Pro Tips for the Best Salad

• Make it ahead. The flavors deepen after a few hours in the fridge.
• Don’t skip massaging the kale. Unless you like chewing on rubbery leaves.
• Toast your nuts. It takes 5 minutes, and the flavor upgrade is huge.
• Keep the dressing separate if you’re meal-prepping for several days.

Why Wild Rice?

Wild rice isn’t technically rice—it’s a seed from aquatic grass native to North America. It has a nutty taste, a chewy texture, and packs in protein and fiber. In other words, it makes this salad not just tasty but satisfying enough to count as dinner.

It also looks pretty fancy in a bowl.

Storing and Make-Ahead Tips

This salad stores like a champ. Keep it in an airtight container in the fridge for up to 4 days. If you’re making it ahead for an event, toss in the nuts and cheese right before serving so they don’t lose their crunch.

Final Thoughts

This wild rice cranberry kale salad is the kind of dish that sneaks into your weekly routine and refuses to leave. It’s simple, hearty, and flexible enough to dress up or down. Whether you’re bringing it to a holiday potluck or just trying to use up that bag of wild rice lurking in the pantry, I promise it’ll become a repeat recipe.

Sometimes the best meals aren’t complicated—they’re just the right mix of wholesome ingredients tossed together in a big bowl. And this salad is proof of that.

Wild Rice Cranberry Kale Salad

This wild rice cranberry kale salad is hearty, fresh, and full of flavor. With nutty rice, sweet-tart cranberries, crunchy nuts, and a tangy dressing, it’s a perfect side dish or light meal that works for holidays or everyday dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 5 people

Course: Salad, Side Dish

Cuisine: American, Holiday-friendly

Calories: 300

Ingredients Method Notes

Ingredients

  

• 1 cup uncooked wild rice
• 3 cups kale stems removed and chopped
• ½ cup dried cranberries
• ½ cup toasted pecans walnuts, or almonds
• 2 green onions thinly sliced
• ½ cup crumbled feta cheese optional

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Method

 

1. Cook the wild rice. Rinse 1 cup wild rice. Add it to 4 cups water in a pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 45–50 minutes until most grains split open. Drain extra water. Let it cool slightly.
2. Massage the kale. Place chopped kale in a large bowl. Drizzle with a little olive oil and sprinkle with salt. Massage with your hands for 2–3 minutes until softened.
3. Toast the nuts. Place your choice of nuts in a dry skillet over medium heat. Stir for 5 minutes until fragrant and golden. Let cool.
4. Make the dressing. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
5. Assemble the salad. In a large bowl, combine cooked wild rice, kale, cranberries, nuts, and green onions. Pour dressing over and toss well.
6. Finish. Sprinkle feta cheese on top before serving.

Notes

• This salad tastes even better if you let it chill in the fridge for a couple of hours.
• If you’re making ahead, keep nuts and feta separate until just before serving so they stay crunchy.
• For a vegan version, skip the feta or use a dairy-free option.

FAQs About Wild Rice Cranberry Kale Salad

Q: Can I use a wild rice blend instead of pure wild rice?
Yes, but the texture will be slightly softer. Pure wild rice gives that classic chewy bite.

Q: Can I make this salad vegan?
Definitely. Just skip the feta or use a plant-based alternative.

Q: What’s the best way to keep kale tender in a salad?
Massage it with a little oil and salt before mixing it in. Don’t skip this step—it transforms the texture.

Q: Is this salad served warm or cold?
It’s best cold or room temperature. If you’re serving right after cooking, let the rice cool before mixing.

Q: What nuts work best?
Pecans and walnuts are classics, but almonds or even pistachios work beautifully.

Q: How can I bulk it up for dinner?
Add roasted vegetables, chickpeas, or grilled chicken.