During the holiday season, we’re often hopping from one party to another. Many of these gatherings are potlucks, where each of us are asked to bring something to share. This helps to take the pressure off the host for providing all the food which means spending all day in the kitchen. We also want to find a recipe that is healthy, easy to make, vegetarian and gluten-free. This way everyone can enjoy! Wild rice salad is perfect for potlucks and parties.

Potlucks have always been my favourite types of parties. Sampling all the goodies from the epic tabletop spread, spilling over to the kitchen counter. Talking and mingling as you steal bites from the cheese platter. These gatherings are what community is all about, sharing good food and good times with those you love.

Many people freeze up when they hear potluck, not sure what to bring or how much to make. We head over to Pinterest and our eyes glaze over with all the options! No fear, this Wild Rice salad is an easy crowd pleaser and takes about an hour to make. It can feed many as a side dish!

First, a funny story about what can go wrong at potlucks. Everyone brings the same thing. Many years ago when my partner was young(er) and not much of a cook, he didn’t know what to bring to a party. So, naturally, the host gave a suggestion on what to bring. They mentioned pumpernickel bread with spinach dip as a side. Great finger food, easy enough to purchase ready-made or to make yourself. 

Well, it turns out the host told everyone to bring this because there were over 10 different types of bread and dip combinations. All spinach dip, yup, with pumpernickel. It became a competition for the best dip. My love didn’t win. The best part was, my partner had a date after and showed up with spinach in his teeth and only found out after the fact.

Yeah. Smooth and off to a great start…

He still laughs about it whenever we’re figuring out what to bring and cringes a little bit if pumpernickel makes an appearance. The same thing happened to another friend, but with chilli. I’ll spare you that tale.

This fresh and bright salad is perfect for any season and any occasion. Wild rice is a lovely grain most people are not familiar with. It is native to the Great Lakes region of Canada and the USA. Fun fact: It’s actually not related to common brown or white rice but is an aquatic grain or in other words, grass!

From a nutritional standpoint, move over quinoa! Wild rice is on par with protein and fibre content, leaving your satiated and satisfied. I’ll unpack that in another post.

This salad is vegetarian, it’s naturally gluten-free and can be made vegan by omitting the feta and honey. Makes almost 6 cups when done. A perfect side dish to share!

A note about the dried cranberries: I found them at a local shop, they are slightly sweetened (meaning more than 10 grams less in sugar than regular brands) with no added colouring, sulphites or oils! Check out their farm in Nova Scotia: http://cranberryfarm.ca

Wild Rice Salad- with Cranberries, Carrot, Broccoli and Feta
Serves 4
Bright and fresh salad, perfect as a side dish or for a potluck.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 1 cup of uncooked wild rice
  2. Small head of broccoli
  3. One medium to large carrot
  4. 1/2 cup of slightly sweetened dried cranberries
  5. 3/4 cup of feta (optional)
  1. One medium shallot
  2. 1/3 cup of olive oil
  3. 2 tablespoons of apple cider vinegar
  4. 2 tablespoons of lemon juice
  5. 1 tablespoon of honey (used garlic honey for added flavour)
  6. Salt and pepper to taste
Cook Wild Rice
  1. 1 cup of rinsed wild rice with 4 cups of water or broth of choice, boil until tender and when some of the rice has burst open.
While the rice is cooking
  1. Mince broccoli into small florets, discard the stem
  2. Peel and grate carrot
  3. Combine with dried cranberries
  4. Chop feta into small chunks
  1. Combine dressing ingredients separately by whisking in a bowl.
  1. Strain any leftover liquid from wild rice, let rice cool for a moment.
  2. Combine in large bowl with wild rice, brocholi, carrots, cranberries and feta.
  3. Cover in dressing and combine well.
  1. Can be made vegan by ommiting the feta and honey.
Lindsay Gamester https://lindsaygamester.com/
Lindsay Gamester, CNP + Yoga Teacher

Lindsay Gamester

Certified Nutritional Practitioner & Yoga Teacher

Lindsay is a Certified Nutritional Practitioner, with a passion for whole body/mind care. She believes that supporting wellness through nutrition is more than following a diet. Lindsay's years as a yoga teacher and mindfulness practitioner lead to a compassionate multi-dimensional approach to your health and wellness.


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