Description

This Thanksgiving Salad is hearty, colorful, and bursting with fall flavor. It’s loaded with nutty wild rice, crunchy pecans, sweet apples, and dried cranberries, all tossed in a zesty lemon dressing. Perfect as a side for the holiday table or a light, healthy main any time of year.

Ingredients

For the Salad:

1 cup wild rice (uncooked)
5 oz baby spinach (about 5 cups)
1 large apple, chopped
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
1/2 cup goat cheese or feta, crumbled
1/4 cup minced red onion (optional)

For the Lemon Dressing:

1/4 cup olive oil
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon maple syrup or honey
1 teaspoon Dijon mustard
Salt and black pepper, to taste

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Instructions

Cook the Wild Rice: Rinse the rice and cook according to package instructions (usually about 45–50 minutes). Drain any excess water and let cool slightly.
Make the Dressing: In a small jar or bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper.
Assemble the Salad: In a large bowl, combine spinach, wild rice, apple, cranberries, pecans, and goat cheese.
Dress and Toss: Pour the dressing over the salad and toss to combine. Serve immediately or chill until ready to serve.

Notes

Best served fresh, but leftovers hold up well for 1–2 days.
Swap goat cheese for feta or blue cheese if preferred.
Add roasted sweet potatoes or cooked chicken for a heartier meal.