Autumn Wild Rice Salad

Wild rice is technically not a grain! Who knew? It’s actually the seed of a marsh grass grown in the Great Lakes region (my hometown’s neck of the woods☺).

Wild rice has a rich nutty flavor that pairs well with leafy greens and autumn veggies. As we approach Thanksgiving time, we’ve been on the lookout for recipes that could fit into the holiday season, but wouldn’t leave us feeling the usual “Thanksgiving hangover.”

Conscious Cleanse | Autumn Wild Rice Salad | | #healthytthanksgiving #wildricesalad #wholefoodcleanse

The reason we might feel so good eating this robust “grain” is because it’s chock full of B vitamins and contains essential minerals like zinc, folate and phosphorus. It also has more protein than the almighty brown rice. And, because of it’s high fiber content it will keep your digestive system running smooth as silk. Not too shabby!

This Autumn Wild Rice Salad can be a healthy side on turkey day or hold it’s own as an entrée on a brisk fall night.

Are you starting to plan your Thanksgiving meal and want some ideas of how to make your old favorites into a healthy AND delicious treat? Make sure to stay tuned this month for more recipes we’ve given the Conscious Cleanse makeover plus a peek at our Conscious Thanksgiving feast!

With wild warmhearted smooches,

P.S. – This recipe contains fennel, which can be a bit confusing when it comes to slicing and dicing, so check out this video to help you chop your fennel like a pro.


Autumn Wild Rice Salad

Yield: 8-10 servings


  • 1 cup uncooked organic wild rice
  • 1 bunch kale, chopped
  • ½ bunch chard, chopped
  • 1 bunch green onions, chopped
  • ½ cup parsley, chopped
  • ½ fennel bulb, thinly sliced
  • ½ cup fresh lemon juice
  • ½ cup olive oil
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • 1 tsp black pepper

In a medium pot over high heat bring 3 cups water to a boil. Add wild rice. Bring to boil, reduce heat to low, cover, and simmer for 60 to 65 minutes or until all water is absorbed. Remove from heat and let cool.

In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Pour dressing over rice and toss until fully coated.

Remove stems and ribs from kale and chard and cut into ribbons or tear into small pieces. In a large bowl, combine kale, chard, fennel, green onions and parsley. Before serving, toss veggies with dressed rice. Enjoy!

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