Wild Rice & Citrus Salad
This vibrant salad is a perfect balance of earthy wild rice, zesty oranges, creamy avocado, and a hint of sweetness from cranberries. Topped with a drizzle of fig and orange vinaigrette, it’s a fresh and wholesome dish that's ideal for any occasion.
Product: King Valley Fine Foods Fig & Blood Orange Dressing
Serves: 4-6 as a side dish
Effort: Easy
Prep Time: 30 minutes
Gluten-Free
Ingredients
- 1 pack wild rice medley
- 3 oranges, peeled and sliced into segments - see hints and tips
- 1 avocado, sliced
- 1 Lebanese cucumber, sliced
- 5 cups chopped mixed lettuce
- 1/3 cup feta
- 1/3 cup pistachios, roasted
- 1/3 cup cranberries
- Fresh parsley
- Fig and orange vinaigrette
Instructions
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Microwave the wild rice medley according to the packet instructions. Once cooked, allow it to cool to room temperature.
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Peel the oranges and slice them into segments, saving a few for garnish. Slice the avocado, reserving a few slices for the top of the salad. Roast the pistachios if they aren’t pre-roasted.
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In a large salad bowl, combine the cooled wild rice, chopped lettuce, most of the orange segments, avocado slices, cucumber slices, feta, pistachios, cranberries, and fresh parsley. Toss gently to mix the ingredients evenly.
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Drizzle the fig and orange vinaigrette over the salad (about 1/4-1/3 cup), tossing lightly to coat.
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Arrange the reserved orange segments and avocado slices on top for a vibrant presentation.
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Transfer to a serving dish and enjoy as a fresh, citrusy side!
Hints & tips
Easy Swap: If you don’t have a wild rice medley, plain brown rice or quinoa works just as well.
Here’s a simple way to segment an orange for salads:
- Slice off the top and bottom so the orange sits flat.
- Cut away the peel, making sure to avoid the flesh.
- Hold the orange over a bowl and carefully cut along each side of the white membrane.
- Gently push the segments out.