12 Delicious Vegan Wild Rice Salad Recipes

Oh, the joys of a hearty, nutritious salad that doesn’t skimp on flavor! If you’re on the hunt for something that’s both satisfying and packed with wholesome goodness, you’re in for a treat. Our roundup of 12 Delicious Vegan Wild Rice Salad Recipes is brimming with vibrant, plant-based dishes perfect for any occasion. Dive in and discover your next favorite meal that’s as nourishing as it is delightful!

Autumn Harvest Vegan Wild Rice Salad

When the leaves start to turn and the air gets crisp, it’s the perfect time to embrace the flavors of the season with a dish that’s as nutritious as it is delicious. This Autumn Harvest Vegan Wild Rice Salad combines the earthy tones of wild rice with the sweet and tangy flavors of autumn produce for a meal that’s satisfying and full of texture.

Ingredients

• Wild rice – 1 cup
• Butternut squash – 2 cups, cubed
• Dried cranberries – ½ cup
• Walnuts – ½ cup, chopped
• Olive oil – 2 tbsp
• Maple syrup – 1 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the wild rice under cold water until the water runs clear, then cook according to package instructions, usually about 45 minutes. Tip: Adding a pinch of salt to the water can enhance the rice’s natural flavors.
3. Toss the cubed butternut squash with 1 tbsp of olive oil and a pinch of salt, then spread on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized. Tip: Stirring halfway through ensures even cooking.
4. While the rice and squash are cooking, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Tip: Keep an eye on them to prevent burning.
5. In a small bowl, whisk together the remaining olive oil, maple syrup, apple cider vinegar, and salt to create the dressing.
6. Once all components are ready, combine the cooked wild rice, roasted butternut squash, dried cranberries, and toasted walnuts in a large bowl. Drizzle with the dressing and toss gently to combine.

Delight in the contrast of textures, from the chewiness of the wild rice to the crunch of the walnuts, and the sweetness of the butternut squash paired with the tartness of the cranberries. Serve this salad warm or at room temperature for a comforting autumn meal, or pack it for a hearty lunch on the go.

Mediterranean Vegan Wild Rice Salad

Now, let’s dive into creating a refreshing and nutritious dish that’s perfect for any season. This Mediterranean Vegan Wild Rice Salad is a vibrant mix of textures and flavors, designed to delight your palate and nourish your body.

Ingredients

• Wild rice – 1 cup
• Water – 3 cups
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Salt – ½ tsp
• Cucumber – 1 cup, diced
• Cherry tomatoes – 1 cup, halved
• Red onion – ¼ cup, finely chopped
• Kalamata olives – ½ cup, pitted and halved
• Fresh parsley – ¼ cup, chopped

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
4. Remove the saucepan from the heat and let the rice sit, covered, for 10 minutes to steam. Then, fluff the rice with a fork and let it cool to room temperature.
5. In a large bowl, whisk together the olive oil, lemon juice, and salt to create the dressing.
6. Add the cooled wild rice, cucumber, cherry tomatoes, red onion, Kalamata olives, and fresh parsley to the bowl with the dressing. Tip: For the best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
7. Gently toss all the ingredients until evenly coated with the dressing. Tip: Use a folding motion to mix the salad to keep the ingredients intact.

Vibrant and hearty, this salad offers a delightful contrast of chewy wild rice with crisp vegetables and briny olives. Serve it atop a bed of greens for an extra nutrient boost or as a standalone dish for a light yet satisfying meal.

Spicy Mango Vegan Wild Rice Salad

Amidst the hustle of summer, a refreshing and vibrant dish like Spicy Mango Vegan Wild Rice Salad can be a game-changer. This recipe combines the sweetness of mango with the heat of spices, all tossed with nutritious wild rice for a satisfying meal.

Ingredients

• Wild rice – 1 cup
• Mango – 1, diced
• Red bell pepper – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – ¼ cup, chopped
• Lime juice – 2 tbsp
• Olive oil – 1 tbsp
• Cayenne pepper – ¼ tsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice with 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
4. While the rice cooks, dice 1 mango and 1 red bell pepper into small pieces, and finely chop ¼ cup of red onion.
5. In a large bowl, combine the diced mango, red bell pepper, red onion, and ¼ cup of chopped cilantro.
6. In a small bowl, whisk together 2 tbsp of lime juice, 1 tbsp of olive oil, ¼ tsp of cayenne pepper, and ½ tsp of salt. Tip: Adjust the amount of cayenne pepper based on your spice preference.
7. Once the wild rice is cooked, let it cool for 10 minutes before adding it to the bowl with the mango mixture.
8. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for 15 minutes before serving to allow the flavors to meld.

Here’s how the salad turns out: the wild rice offers a chewy texture, while the mango adds a juicy sweetness, perfectly balanced by the spicy dressing. Serve it chilled as a standalone dish or alongside grilled vegetables for a hearty vegan meal.

Cranberry Walnut Vegan Wild Rice Salad

Venturing into the world of vegan salads brings us to a delightful combination of textures and flavors with this Cranberry Walnut Vegan Wild Rice Salad. Perfect for any season, this dish is as nutritious as it is colorful, offering a satisfying crunch and a sweet-tart balance that’s hard to resist.

Ingredients

• Wild rice – 1 cup
• Water – 3 cups
• Dried cranberries – ½ cup
• Walnuts – ½ cup
• Olive oil – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Maple syrup – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
4. While the rice cooks, preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 5-7 minutes, until fragrant. Tip: Keep an eye on the walnuts to prevent burning.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and salt to create the dressing.
6. Once the rice is cooked, transfer it to a large bowl and let it cool for 10 minutes.
7. Add the dried cranberries and toasted walnuts to the bowl with the rice.
8. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

Unveil a salad that’s a symphony of chewy wild rice, crunchy walnuts, and juicy cranberries, all brought together with a sweet and tangy dressing. Serve it atop a bed of greens for an extra nutrient boost or as a standalone dish that’s sure to impress at any gathering.

Roasted Vegetable Vegan Wild Rice Salad

Gathering the freshest ingredients is the first step to creating a dish that’s as nutritious as it is delicious. Today, we’re focusing on a Roasted Vegetable Vegan Wild Rice Salad that’s perfect for any season, combining hearty grains with the deep flavors of roasted vegetables.

Ingredients

• Wild rice – 1 cup
• Carrots – 2, sliced
• Zucchini – 1, diced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for roasting the vegetables.
2. Rinse the wild rice under cold water until the water runs clear, then cook according to package instructions, usually about 45 minutes, for the perfect texture.
3. While the rice cooks, toss the sliced carrots and diced zucchini with olive oil, salt, and black pepper on a baking sheet, spreading them out for even roasting.
4. Roast the vegetables in the preheated oven for 25 minutes, or until they’re tender and slightly caramelized, stirring halfway through for uniform cooking.
5. Once both the rice and vegetables are cooked, combine them in a large bowl, gently mixing to distribute the vegetables evenly throughout the rice.

You’ll love the contrast between the chewy wild rice and the soft, sweet roasted vegetables. For an extra touch, serve this salad atop a bed of fresh greens or with a drizzle of balsamic glaze to enhance its flavors.

Asian-Inspired Vegan Wild Rice Salad

When you’re craving something fresh yet hearty, this Asian-Inspired Vegan Wild Rice Salad is your go-to. It’s packed with vibrant flavors and textures, making it a perfect dish for any season.

Ingredients

• Wild rice – 1 cup
• Water – 2 cups
• Edamame – 1 cup
• Carrots – ½ cup, shredded
• Green onions – ¼ cup, sliced
• Sesame oil – 2 tbsp
• Soy sauce – 1 tbsp
• Rice vinegar – 1 tbsp
• Maple syrup – 1 tsp
• Sesame seeds – 1 tsp

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed.
4. While the rice cooks, steam the edamame for 5 minutes, then rinse under cold water to cool.
5. In a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, and maple syrup to create the dressing.
6. Add the cooked wild rice, steamed edamame, shredded carrots, and sliced green onions to the bowl with the dressing.
7. Toss the salad gently until all ingredients are evenly coated with the dressing.
8. Sprinkle the sesame seeds over the salad before serving for an extra crunch.

Great for meal prep or a quick lunch, this salad offers a delightful mix of chewy, crunchy, and creamy textures. The dressing brings a sweet and tangy flavor that complements the nuttiness of the wild rice beautifully. Serve it chilled or at room temperature for the best experience.

Curried Vegan Wild Rice Salad

On a bustling day when you crave something both nourishing and flavorful, this Curried Vegan Wild Rice Salad stands out as a perfect choice. It’s a harmonious blend of textures and spices, designed to delight your palate while keeping things simple in the kitchen.

Ingredients

• Wild rice – 1 cup
• Vegetable broth – 2 cups
• Curry powder – 1 tbsp
• Raisins – ½ cup
• Almonds – ½ cup, sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
4. While the rice cooks, toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, or until golden and fragrant. Tip: Stir frequently to ensure even toasting and prevent burning.
5. In a large bowl, whisk together the curry powder, olive oil, and lemon juice.
6. Once the rice is cooked, fluff it with a fork and add it to the bowl with the curry dressing. Mix well to combine.
7. Add the raisins and toasted almonds to the bowl, and toss gently to distribute evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Lusciously textured with a slight chew from the wild rice and a sweet crunch from the almonds, this salad is a feast for the senses. Serve it atop a bed of greens for an extra nutrient boost or enjoy it as a standalone dish that’s as satisfying as it is colorful.

Beet and Orange Vegan Wild Rice Salad

Here’s how to create a vibrant Beet and Orange Vegan Wild Rice Salad that’s as nutritious as it is colorful. This dish combines earthy beets, sweet oranges, and nutty wild rice for a refreshing meal.

Ingredients

• Wild rice – 1 cup
• Beets – 2 medium, peeled and diced
• Oranges – 2, peeled and segmented
• Olive oil – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice with 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
4. While the rice cooks, preheat your oven to 400°F. Toss the diced beets with 1 tbsp of olive oil and spread them on a baking sheet.
5. Roast the beets for 25 minutes, or until tender and slightly caramelized. Tip: Stir the beets halfway through roasting for even cooking.
6. In a large bowl, whisk together the remaining 1 tbsp of olive oil, 1 tbsp of apple cider vinegar, and ½ tsp of salt.
7. Add the cooked wild rice, roasted beets, and orange segments to the bowl with the dressing. Gently toss to combine. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

This salad offers a delightful contrast of textures, from the chewy wild rice to the tender beets and juicy oranges. Serve it chilled as a light lunch or alongside grilled vegetables for a more substantial meal.

Pomegranate Pistachio Vegan Wild Rice Salad

Delightfully vibrant and packed with nutrients, this salad combines the earthy tones of wild rice with the sweet burst of pomegranate and the crunch of pistachios for a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• Wild rice – 1 cup
• Pomegranate seeds – 1 cup
• Shelled pistachios – ½ cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice with 2 cups of water and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
4. While the rice cooks, toast ½ cup of shelled pistachios in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until lightly browned and fragrant. Tip: Keep a close eye on the pistachios as they can burn quickly.
5. In a large bowl, whisk together 2 tbsp of olive oil, 1 tbsp of lemon juice, and ½ tsp of salt to create the dressing.
6. Once the rice is cooked, fluff it with a fork and let it cool for 10 minutes before adding it to the bowl with the dressing.
7. Add 1 cup of pomegranate seeds and the toasted pistachios to the bowl, then gently toss everything together until well combined. Tip: For an extra burst of flavor, add the pomegranate seeds and pistachios just before serving to maintain their texture.

Nowhere does simplicity meet elegance quite like in this salad, where each forkful offers a harmonious blend of chewy, crunchy, and juicy textures. Serve it atop a bed of greens for a fuller meal or enjoy it as is for a light, refreshing dish.

Avocado Lime Vegan Wild Rice Salad

Great for those seeking a refreshing yet hearty dish, this salad combines creamy avocado and zesty lime with nutty wild rice for a satisfying meal. Gather your ingredients and let’s start creating this vibrant, nutrient-packed salad.

Ingredients

• Wild rice – 1 cup
• Avocado – 1, diced
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice with 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid lifting the lid during cooking to ensure even heat distribution.
4. While the rice cooks, dice 1 avocado and place it in a large bowl. Immediately toss with the juice of 1 lime to prevent browning.
5. Once the rice is cooked, fluff it with a fork and let it cool for 10 minutes. Tip: Cooling the rice slightly before mixing helps maintain the avocado’s texture.
6. Add the cooled rice to the bowl with the avocado. Drizzle with 2 tbsp of olive oil and sprinkle with ½ tsp of salt. Gently toss to combine. Tip: For extra flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.

Here you have a salad with a delightful contrast of textures, from the creamy avocado to the chewy wild rice, all brightened by the lime. Serve it atop a bed of greens for an extra crunch or alongside grilled vegetables for a more substantial meal.

Herbed Vegan Wild Rice Salad

Mastering the art of a refreshing Herbed Vegan Wild Rice Salad starts with understanding the harmony of flavors and textures. This dish is a celebration of simplicity and nutrition, perfect for any season.

Ingredients

• Wild rice – 1 cup
• Vegetable broth – 2 cups
• Fresh parsley – ¼ cup, chopped
• Fresh dill – ¼ cup, chopped
• Lemon juice – 2 tbsp
• Olive oil – 3 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes. Tip: Avoid lifting the lid to ensure even cooking.
4. After 45 minutes, remove the saucepan from the heat and let it sit, covered, for 10 minutes to steam.
5. Fluff the rice with a fork and transfer it to a large bowl to cool slightly.
6. While the rice is cooling, whisk together the lemon juice, olive oil, and salt in a small bowl. Tip: Adjust the acidity by adding more lemon juice if desired.
7. Pour the dressing over the slightly cooled rice and toss gently to combine.
8. Add the chopped parsley and dill to the rice mixture, tossing gently to distribute the herbs evenly. Tip: For the best flavor, add the herbs just before serving to keep them fresh.

Savory and satisfying, this Herbed Vegan Wild Rice Salad offers a delightful crunch with every bite, thanks to the perfectly cooked wild rice. Serve it chilled as a standalone dish or alongside grilled vegetables for a heartier meal.

Sweet Potato and Kale Vegan Wild Rice Salad

Let’s dive into creating a nourishing and vibrant dish that’s as pleasing to the eye as it is to the palate. This recipe combines the earthy sweetness of sweet potatoes with the hearty texture of wild rice and the freshness of kale, making it a perfect meal for any season.

Ingredients

• Sweet potatoes – 2 cups, diced
• Kale – 2 cups, chopped
• Wild rice – 1 cup, uncooked
• Olive oil – 2 tbsp
• Maple syrup – 1 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (204°C).
2. Rinse the wild rice under cold water until the water runs clear, then cook according to package instructions. Tip: Cooking rice in vegetable broth instead of water adds extra flavor.
3. Toss the diced sweet potatoes with 1 tbsp olive oil and ¼ tsp salt. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes roast, massage the chopped kale with the remaining 1 tbsp olive oil and ¼ tsp salt until the leaves soften and darken in color. Tip: Massaging kale breaks down its fibers, making it easier to digest and more enjoyable to eat.
5. In a small bowl, whisk together the maple syrup and apple cider vinegar to create the dressing.
6. Combine the cooked wild rice, roasted sweet potatoes, and massaged kale in a large bowl. Drizzle with the dressing and toss gently to combine. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to meld together beautifully.

Vibrant and full of texture, this salad offers a delightful contrast between the creamy sweet potatoes, chewy wild rice, and crisp kale. Serve it as a standalone meal or alongside grilled tofu for an extra protein boost.

Conclusion

Just like that, we’ve explored 12 mouthwatering vegan wild rice salad recipes that are as nutritious as they are delicious. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, there’s something here for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest to spread the vegan goodness. Happy cooking!