Photo Credit: Aaron Colussi

Wild Rice and Summer Fruit Salad

This salad’s unique mixture of rice and fruit makes for a pleasing blend of textures and flavors.

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wild rice and summer fruit salad

Wild Rice and Summer Fruit Salad

This salad's unique mixture of rice and fruit makes for a pleasing blend of textures and flavors.
Course: Salad
Keyword: fruit salad, salad, summer fruit, vegan, vegetarian, wild rice
Servings: 6
Calories: 217kcal
Author: Genevieve Doll


  • 1 cup wild rice blend, soaked overnight
  • 1 ½ teaspoon salt, divided
  • ½ cup whole pecans
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 ½ teaspoon grated ginger
  • 1 teaspoon cinnamon
  • 1 medium peach, thin wedges
  • 4 ounces blueberries (about ¾ cup)


  • Fill a medium pot halfway with water and bring to a boil. Drain and rinse rice. Add to boiling water with ½ tsp salt. Reduce heat to medium, cover, and boil for 25-30 minutes, until rice is tender but chewy.
  • Meanwhile, heat a small sauté pan over medium heat. Add pecans and toast for about 4 minutes, stirring frequently until lightly browned and fragrant. Coarsely chop.
  • Add olive oil, maple syrup, ginger, cinnamon and remaining 1 tsp salt to a small bowl and whisk to combine.
  • Drain and briefly rinse with cool water to remove excess starch. Transfer rice to a medium bowl and gently stir in dressing to coat. Season to taste. Add fruit and pecans and stir until combined.


Experiment with any combination of fresh summer fruit: cherries and sliced plums, raspberries and apricots, and so on.


Calories: 217kcal | Carbohydrates: 27g | Protein: 16g | Fat: 11g | Sodium: 585mg | Fiber: 4g | Sugar: 7g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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