A great salad should not only taste good, but also look appetizing and have an interesting texture. This recipe checks all the boxes! Shaved Brussels sprouts are so satisfying! Iceberg lettuce? No thanks! I also like to throw in some dried fruits, along with some thinly sliced red apples, for some color and sweetness. The wild rice in this simple salad recipe adds interest and heartiness, and for some added crunch, a handful of chopped walnuts goes a long way! The dressing is light and refreshing. Tart, tangy, sweet, and nutritious—you couldn’t ask for a better salad! Try it with my roasted leg of lamb recipe for a complete meal.
What is wild rice?
Wild rice is actually not rice at all. I was surprised when I first learned this fact! It’s actually an aquatic grass that grows in marshy areas. It’s the only cereal grain native to North America. Wild rice is a versatile ingredient that I love to add to salads and soups to make them heartier. If you’ve never made wild rice before, don’t worry. The cooking process is similar to white or brown rice! It does take longer to cook—make sure to check out my article on how to cook wild rice to get all my best tips and tricks.
What’s the best way to shred Brussels sprouts for a salad?
Using a Food Processor or Mandoline to Shred Brussels Sprouts
There are a few different methods I like to get nice, thinly shaved Brussels sprouts for salads. The easiest way is to put them through a food processor fitted with a thin slicing blade. If you do use this method, take your time! You want thin slices, but you do not want them over-shredded. If you’re careful and prefer doing it by hand, a mandoline slicer is a great tool to get nice, thin, even shaves. Just be careful with your fingertips!
Shredding Brussel Sprouts with a Knife
Finally, and of course, you can chop your Brussels sprouts by hand. My years of practice as a surgeon really show up when I’m using my knife skills in the kitchen. Who would’ve thought? In fact, I used to do a ton of needlework to practice my fine motor skills and I still have a lot of them! You don’t need to be a surgeon to slice vegetables perfectly, though. It just takes some practice :)
Can you make wild rice salad ahead of time?
You can definitely make this salad ahead of time, but I’d highly recommend keeping the salad mixture undressed until you’re ready to serve it. The texture is everything in this salad, and you want it to remain super crisp. So adding the dressing right before serving does the trick!
More Spring Salads Your Whole Family will Enjoy
Brussels Sprout, Wild Rice, and Cranberry Salad Recipe with a Maple Dijon Vinaigrette
Crisp Brussels sprouts, hearty wild rice, and tart dried fruit—tossed in a homemade maple Dijon vinaigrette—make the ultimate fresh and flavorful salad.
Ingredients
Instructions
- Using a food processor fitted with a slicing disk or a mandoline slicer, thinly slice the Brussels sprouts into shavings. Place the Brussels sprouts along with the remaining ingredients in a large bowl, tossing gently to combine.
- In a jar with a lid, combine the mustard, 2 tablespoons of maple syrup, shallot, garlic, vinegar, and olive oil. Put the lid on the jar and shake to combine. Taste the dressing, adding more maple syrup if desired, plus salt and pepper to taste.
- Drizzle enough of the salad dressing on the salad mixture to just coat the ingredients, then toss the salad to evenly coat. If you have too much dressing, just refrigerate it for later use. It will last one week in the fridge.
