Wild Rice and Ramp Salad with Maple-Dijon Vinaigrette

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant spring salad featuring Minnesota foraged ramps, nutty wild rice, and a sweet-tangy dressing that highlights local flavors. This Midwestern-inspired salad recipe (vegetarian), ready in about 65 minutes, pairs wild rice, vegetable broth, ramps 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 320 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 cup wild rice
• 2 cups vegetable broth
• 1 bunch ramps
• 4 cups mixed greens
• 1/2 cup toasted walnuts
• 3 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup extra-virgin olive oil

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Instructions

1. Step 1: Rinse 1 cup wild rice under cold water until water runs clear, then combine with 2 cups vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender and liquid is absorbed.
2. Step 2: While rice cooks, trim root ends from 1 bunch ramps and thinly slice the green parts. Heat 1 tbsp olive oil in a skillet over medium heat, add ramps, and sauté for 2 minutes until slightly softened but still bright green.
3. Step 3: Whisk together 3 tbsp maple syrup, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 1/4 cup extra-virgin olive oil until emulsified. Toss with 4 cups mixed greens, 1/2 cup toasted walnuts, and cooked wild rice. Add sautéed ramps and toss gently to combine.