This warm wild rice salad is a perfect balance of flavors and textures, combining earthy mushrooms, crisp apples, creamy goat cheese, and crunchy walnuts.
Packed with fiber, plant-based protein, and heart-healthy fats, it’s satisfying yet light.
Quick to prepare and easy to customize, it’s a wholesome, nutrient-rich option for weeknight dinners, meal prep, or a healthy lunch.
Quick & Delicious Warm Wild Rice Salad
Equipment
- 1 Instant Pot or 1 Medium Saucepan
- 1 Large Pan
- 1 Large Salad Bowl
- 1 Sealable Container for Dressing
- Cutting Board & Knife
- Measuring Cups & Spoons
- Stirring Spoon or Spatula
Ingredients
- 1 cup wild rice
- 8 oz brown mushrooms
- 1 red bell pepper
- 1 bunch kale
- 1 Tbsp butter
- ¼ cup olive oil
- ½ lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- ¼ cup chopped walnuts
- ¼ cup crumbled goat cheese
- 1 red apple
- Sea salt to taste
- Black pepper to taste
Instructions
- Cook the Wild Rice – Choose Your Method: Instant Pot: Rinse 1 cup of wild rice under cold water. Place it in the Instant Pot with 1 cup water and a pinch of salt. Seal the lid and cook on high pressure for 30 minutes. Once cooking is complete, allow a full natural pressure release. Carefully open the lid and fluff the rice with a fork. Stovetop: Rinse 1 cup of wild rice. Combine with 3 cups of water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 45–60 minutes, or until some grains burst. Drain any excess water and fluff with a fork.
- Prepare the Mushrooms – Clean, Slice, and Sauté:Clean 8 ounces of brown mushrooms by gently wiping them with a damp cloth. Avoid soaking them in water. Slice the mushrooms into 1/4-inch thick pieces.Heat a large pan over medium heat. Add 1/2 tablespoon of butter and allow it to melt completely. Add the mushroom slices, stirring constantly. The goal is to let the mushrooms fry rather than steam, so keep the pan uncovered and stir frequently. Cook until they turn golden brown. Season with sea salt and black pepper, then transfer to a bowl and set aside.
- Dice the Red Bell Pepper – Maintain Crunch:Wash 1 red bell pepper, cut in half, remove the seeds and membranes, then dice into 1/4-inch cubes. In the same pan, add a tiny bit of butter. Sauté the diced bell pepper for about 3 minutes over medium heat, just until slightly softened but still crisp. Season lightly with sea salt and pepper, then remove and set aside with the mushrooms.
- Prepare the Kale – Destem and Sauté:Remove the stems from 1 bunch of kale by holding the stem with one hand and gently pulling the leaf off with the other. Discard the stems.Thinly slice the kale leaves into 1/4-inch strips. Add a small amount of butter to the pan and stir-fry the kale for 2 minutes until just tender. Remove and set aside.Thinly slice the kale leaves into 1/4-inch strips. Add a small amount of butter to the pan and stir-fry the kale for 2 minutes until just tender. Remove and set aside.
- Make the Dressing – Shake to Combine: In a sealable container, combine 1/4 cup olive oil, juice of 1/2 a lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey, sea salt, and freshly ground black pepper. Seal the container and shake vigorously until the dressing is fully emulsified and smooth.
- Assemble the Salad – Layer Ingredients: In a large salad bowl, combine the cooked wild rice, sautéed kale, mushrooms, and bell pepper. Mix gently to combine evenly.
- Add Toppings – Texture and Flavor Boost: Sprinkle 1/4 cup chopped walnuts and 1/4 cup crumbled goat cheese over the salad. Dice 1 red apple and add it for a sweet, crisp contrast.
- Dress and Toss – Final Touch: Drizzle the prepared dressing over the salad. Toss thoroughly but gently so that all ingredients are evenly coated. Taste and adjust seasoning with additional sea salt or pepper if needed.
- Serve and Enjoy – Warm, Wholesome, and Flavorful: Serve the salad slightly warm for a satisfying, nutrient-packed meal. Perfect as a standalone dish or paired with grilled proteins for a complete dinner.
Notes
- Use pure wild rice, not blends, for a nutty flavor and chewy texture.
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Sauté mushrooms over medium heat without covering the pan to achieve a golden, caramelized texture rather than steaming.
- Adjust dressing ingredients to taste; add more honey for sweetness or more lemon juice for tang.
- Toast walnuts lightly to enhance flavor and crunch.
- Use firm, crisp apples like Honeycrisp or Fuji for the best texture contrast.
- This salad can be served warm, at room temperature, or chilled, depending on preference.
- For a vegan option, substitute goat cheese with a plant-based alternative.
- Kale can be swapped with spinach or Swiss chard if desired, but adjust cooking time.
- Leftovers can be repurposed for grain bowls or added to wraps.
Chef’s Secrets For Flavor Boost
To maximize the flavor in this wild rice salad, focus on layering textures and seasoning gradually.
Sauté mushrooms in small batches to ensure they brown evenly without releasing too much water.
Use butter sparingly when stir-frying vegetables to create a rich taste while keeping the dish light.
For an extra flavor dimension, toast the walnuts gently until fragrant, and let the dressing sit for a few minutes before tossing; this allows the honey and mustard to meld with the olive oil.
Always taste at every step to balance salt, sweetness, and acidity.
Serving Suggestions To Impress Guests
This warm wild rice salad is versatile and pairs beautifully with many dishes.
Serve it as a main course for a nutritious vegetarian meal, or as a side alongside roasted chicken, baked salmon, or grilled tofu.
Garnish with fresh herbs like parsley or thyme for added aroma and color.
It also works well in meal-prep bowls, layered with leafy greens or roasted veggies, making it perfect for lunches or light dinners.
A drizzle of balsamic glaze over the top can elevate it for special occasions.
Storage Tips For Best Freshness
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Keep the dressing separate until ready to serve if you want to maintain the crispness of the apple and walnuts.
Reheat gently in a skillet or microwave if serving warm; avoid overheating to prevent kale from wilting too much.
If preparing ahead, cook the rice and vegetables in advance and assemble the salad just before serving to retain freshness and texture.
Walnuts and cheese should also be added at the end to maintain their crunch and creaminess.
Frequently Asked Questions
1. Can I use a rice blend instead of wild rice?
Using a rice blend will change the texture and flavor profile. Pure wild rice has a nutty, chewy bite that balances the soft kale and creamy goat cheese, so using a blend may make the salad less distinct.
2. How do I keep the kale from being bitter?
Sautéing kale briefly with butter or olive oil softens it and reduces bitterness. Removing tough stems and slicing the leaves thinly also improves texture and flavor. Massaging raw kale with a bit of olive oil is another option if serving chilled.
3. Can this salad be made vegan?
Yes! Simply replace goat cheese with a plant-based alternative or omit it entirely. You can also use a vegan butter or extra olive oil when sautéing the vegetables.
4. How can I make this salad ahead of time?
Cook the wild rice, sauté the vegetables, and prepare the dressing separately. Store each component in airtight containers in the refrigerator. Assemble just before serving to keep apples crisp and walnuts crunchy.
5. What apples work best in this salad?
Firm, crisp apples like Honeycrisp, Fuji, or Gala provide a nice crunch and natural sweetness that balances the savory mushrooms, kale, and goat cheese. Softer apples may become mushy when mixed in.
