This fruity, nutty and flavor packed wild rice salad makes a great vegan-friendly side dish for any meal.

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  • Preparation Time

    10 minutes

  • Cooking Time

    25 minutes

  • Difficulty Rating


  • Serves



  1. 3 cups / 720 ml water
  2. 1 cup / 160 g uncooked wild rice
  3. 1 cup / 165 g fresh mango, chopped or balled
  4. 1 cup / 80 g summer squash, chopped or sliced
  5. ¼ cup / 30 g roasted pecan nuts, chopped
  6. ¼ cup / 30 g roasted macadamia nuts, chopped
  7. ¼ cup / 40 g dried cherries, chopped
  8. ¼ cup / 60 ml olive oil
  9. ¼ cup / 60 ml lemon juice
  10. ½ tsp. / 2½ ml Stevia or monk fruit sweetener
  11. 2 Tbsp. whole pine nuts, roasted


  1. Wash the uncooked wild rice 3 times before putting in a saucepan with 5 cups of water.
  2. Place the pan over high heat and bring water to a rolling boil.
  3. Reduce the heat; cook covered for 25 minutes or less, just until rice is tender.
  4. Remove cooked rice from the pan, and put in a large bowl; let stand to cool completely.
  5. Meanwhile, steam or grill the squash until tender.
  6. Combine the mango, pecans, macadamia nuts, squash, and cherries with the rice; stir to blend well.
  7. Whisk together the lemon juice, oil, and sweetener in a small bowl before pouring over the rice mixture; mix well to blend thoroughly.
  8. Chill the wild rice salad in the refrigerator for at least 30 minutes before serving.
  9. To serve, garnish with roasted pine nuts on top.

This salad is a great side to your favorite grilled delight.

Serving Size: ¾ cup

Exchanges per Serving: 1½ Carb, ½ Protein, 1 Fat

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Comments 8

  1. Hi, AnnaLouise. Stevia syrup is known as such in the UK, but is sometimes also sold as “liquid Stevia”. Many of the recipes have been upgraded to include the British names, as well as temperatures in Celsius.

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