Druid's Forest Wild Rice Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A fresh, earthy salad with a tangy vinaigrette for a quick energy boost. This mediterranean-inspired salads ready in about 40 minutes pairs uncooked wild rice, chopped spinach, sliced mushrooms into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup, uncooked wild rice
• 4 cups, chopped spinach
• 1 cup, sliced mushrooms
• 1/2 cup, diced celery
• 1/4 cup, finely chopped red onion
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Cook 1/2 cup wild rice according to package instructions. Drain and let cool.
2. Step 2: In a large bowl, combine 4 cups chopped spinach, 1 cup sliced mushrooms, 1/2 cup diced celery, and 1/4 cup finely chopped red onion.
3. Step 3: In a separate bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper.
4. Step 4: Add the cooked wild rice to the vegetable mixture and toss to combine. Pour the dressing over the salad and mix until evenly coated. Chill for 10 minutes before serving.