This Wild Rice Blueberry Salad is a fresh, colorful side dish that celebrates some of the best flavors of late summer. Nutty wild rice, sweet blueberries, crisp cucumber, cool mint, and toasted pecans come together in a simple lemon-maple dressing that lets the seasonal ingredients shine.
A good-quality wild rice blend works beautifully in this recipe and provides a delicious hearty texture and earthy flavor.
Estimated Total Cost: $8.29
Cost Per Serving: $1.38
This salad is perfect for picnics, potlucks, cookouts, and make-ahead lunches. Because it tastes even better after chilling, it’s an excellent dish to prepare a few hours before serving.
Why You’ll Love This Recipe
- Naturally vegan and gluten-free
- Great for meal prep
- Packed with fresh summer produce
- Sweet, savory, and refreshing
- Easy to make ahead for gatherings
Ingredients You’ll Need
For the Salad
- Wild rice blend
- Fresh blueberries
- Cucumber
- Fresh mint
- Toasted pecans
- Green onions
For the Dressing
- Olive oil
- Lemon juice
- Maple syrup
- Dijon mustard
- Salt
- Black pepper
Tips for Success
Allow the wild rice to cool completely before mixing the salad. Warm rice can soften the blueberries and cucumber.
Toasting the pecans for a few minutes in a dry skillet enhances their flavor and adds extra crunch.
For the freshest flavor, add the mint shortly before serving.
Variations
This salad is highly adaptable depending on what you have available.
- Substitute dried cherries or cranberries for some of the blueberries.
- Replace the mint with fresh basil.
- Add diced avocado just before serving.
- Toss in baby arugula or spinach for extra greens.
- Use walnuts instead of pecans.
Serving Suggestions
Serve this salad alongside grilled vegetables, veggie burgers, baked tofu, or sandwiches. It also makes a satisfying light lunch on its own.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as the salad chills.
Wild Rice and Blueberry Salad
Equipment
Ingredients
For the Salad
- 1 cup uncooked wild rice blend $1.50
- 3 cups water or vegetable broth $0.25
- 1½ cups fresh blueberries $3.00
- 1 large cucumber diced ($0.75)
- ¼ cup fresh mint chopped ($0.25)
- ½ cup toasted pecans roughly chopped ($1.50)
- 2 green onions thinly sliced ($0.25)
For the Dressing
- 3 tablespoons olive oil $0.30
- 2 tablespoons lemon juice $0.20
- 1 tablespoon maple syrup $0.20
- ½ teaspoon Dijon mustard $0.05
- ½ teaspoon salt $0.01
- ¼ teaspoon black pepper $0.03
Instructions
- Rinse the wild rice blend thoroughly.
- Combine the rice and water (or broth) in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender, about 40–45 minutes (or according to package directions). Drain any excess liquid and cool completely.
- In a large bowl, combine the cooled rice, blueberries, cucumber, mint, pecans, and green onions.
- Whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for 30 minutes before serving for the best flavor.
Notes
- Substitute dried cherries or cranberries for some of the blueberries for a more traditional Great Lakes flavor profile.
- Fresh basil can be used in place of mint.
- This salad keeps well in the refrigerator for up to 3 days.
The Wrap
Whether you’re making it for a quick lunch, a family dinner, or a gathering with friends, this Wild Rice and Blueberry Salad is sure to be a favorite. It’s simple to put together, easy to make ahead, and a delicious way to add more fresh, colorful plant-based foods to your day.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.