Wild Rice & Watercress Salad

During the holidays, many of us are looking for festive, healthy side dishes. And for those of us who prefer gluten-free and dairy-free bites, our options can be harder to find. So trust me when I say you won’t be disappointed with this flavorful and hearty salad! Your guests will be asking for more.



  • 2 Tablespoons apple cider vinegar
  • ¼ cup pure maple syrup or honey
  • ½ cup olive oil
  • 1 Tablespoon fresh lemon juice
  • Sea salt and freshly ground pepper


  • 3 cups vegetable broth
  • ¾ cups wild rice
  • ½ cup carrots (sliced to matchsticks)
  • ¼ cup diced tomatoes
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds
  • 1 bunch watercress, stemmed


To make the dressing, combine all dressing ingredients in a small bowl. Whisk to blend and refrigerate while you make the salad.

In a large pan, combine vegetable broth and wild rice. Bring to a boil. Cover and simmer for 50 minutes.

Spread rice on a baking sheet to cool.

In a large bowl, combine rice, carrots, tomatoes, cranberries, and pumpkin seeds. Mix. Add dressing and toss to coat.

Optional: cover and refrigerate for 1 hour.

Serve rice mixture over watercress.

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