15 Wild Rice Salad Recipes for Lunch or a Side

Wild rice brings something no other grain can to a salad bowl. Each dark, slender grain stays separate and chewy, with a nutty, almost woodsy flavor that stands up to bold dressings and roasted vegetables. It never turns gummy the way overcooked pasta does, and it keeps its bite for days in the fridge, which makes it one of the best bases for make-ahead lunches. Below are fifteen complete wild rice salads, each with measured ingredient amounts, a real method, dressing ratios that actually balance, and honest storage guidance. Cook a big pot of wild rice once, then mix and match through the week.

Jump to a recipe: 1. Roasted Pepper And Parsley | 2. Kale And Cranberries | 3. Green Beans And Mustard | 4. Peach And Goat Cheese | 5. Zucchini And Pesto | 6. Cucumber And Mint | 7. Roasted Squash And Feta | 8. Chickpeas And Lemon | 9. Beetroot And Walnuts | 10. Spinach And Strawberries | 11. Tomato And Basil | 12. Broccoli And Tahini | 13. Sweetcorn And Lime | 14. Asparagus And Dill | 15. Eggplant And Oregano

The Wild Rice Salad Rules Before You Start

Wild rice is not actually rice. It is the seed of an aquatic grass, and it cooks differently from white or brown rice. Rinse 1 cup of dry wild rice in a fine-mesh sieve, then simmer it in 4 cups of salted water for 45 to 60 minutes. It is done when most grains have split open and curled slightly, with a chewy-tender bite. Drain it thoroughly, then spread it on a sheet pan to cool for at least 20 minutes before dressing. Warm rice drinks up dressing and turns soggy; cool rice lets the grains stay separate and glossy.

One cup of dry wild rice makes roughly 3 1/2 cups cooked, which is enough for about four generous salad bowls. Every recipe below starts from 3 1/2 cups of cooked, cooled wild rice unless the recipe says otherwise. For dressings, most of the vinaigrettes here start at about 2 parts oil to 1 part acid, plus salt, plus a spoonful of something sweet or sharp to round it out. Taste and adjust: grains need more salt than you think, and a finished salad should taste seasoned on its own, not bland until the dressing hits.

Hold back delicate toppings until serving. Fresh herbs, soft cheeses, and crunchy nuts all suffer after a day in dressing, so stir them in right before you eat. Cooked wild rice keeps 4 to 5 days in a sealed container in the refrigerator; fully dressed salads are best within 3 to 4 days, except the peach and spinach salads (ideas 4 and 10), which are best within 2 days. Refrigerate everything within 2 hours of cooking, and freeze plain cooked wild rice (not dressed salad) for up to 3 months.

1. Wild Rice Salad With Roasted Pepper And Parsley

This is the workhorse of the collection, the bowl you make when you want something reliable and bright. Sweet roasted red peppers and a full cup of flat-leaf parsley turn plain wild rice into a salad that eats like a meal. It travels beautifully to work and tastes even better on day two.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 2 large red bell peppers, roasted, peeled, and cut into strips; 1 cup chopped flat-leaf parsley; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 small garlic clove, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons toasted pine nuts (optional).

Method: To roast the peppers, set them over a gas flame or under a hot broiler, turning, until blackened all over, about 10 minutes. Seal in a bowl covered with a plate for 15 minutes, then rub off the skins with paper towels. Whisk the olive oil, vinegar, garlic, salt, and pepper. Toss the cooled rice with the dressing, fold in the pepper strips and parsley, and let it sit 15 minutes so the flavors marry. Makes 4 servings.

Troubleshooting tip: If the salad tastes flat, it needs salt and acid, not more oil. Add another pinch of salt and a teaspoon of vinegar, toss, and taste again. Storage: Refrigerate in a sealed container for up to 4 days; stir in the pine nuts just before serving.

The flavor difference here is sweetness against chew. The peppers bring a jammy softness that contrasts with the firm grains, and the parsley keeps the whole bowl fresh instead of heavy.

2. Wild Rice Salad With Kale And Cranberries

This is the cold-weather lunch salad, built for the months when kale is sweet and sturdy. Massaging the kale with dressing softens its bite, and dried cranberries add little bursts of tartness that cut through the rich grains.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 4 cups thinly sliced lacinato kale (ribs removed); 3/4 cup dried cranberries; 1/3 cup toasted chopped pecans; 1/4 cup extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper.

Method: Whisk the oil, vinegar, maple syrup, mustard, salt, and pepper. Put the sliced kale in a large bowl, pour over half the dressing, and massage with your hands for 1 to 2 minutes until the leaves darken and soften. Add the cooled wild rice and cranberries, pour over the remaining dressing, and toss well. Let it rest 20 minutes before serving. Makes 4 servings.

Troubleshooting tip: If the kale still feels tough, it was under-massaged. Give it another full minute of squeezing; the volume should shrink noticeably. Storage: Refrigerate up to 4 days; add the pecans at serving time so they stay crisp.

The maple-Dijon dressing is the real engine here. It clings to the grains and seasons the kale at the same time, so nothing tastes undressed.

3. Wild Rice Salad With Green Beans And Mustard

A sharp, picnic-style salad with real snap. Blanched green beans keep their bright color and crunch, and a whole-grain mustard dressing gives the bowl a punchy, tangy backbone that pairs beautifully with the nutty rice.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 12 ounces green beans, trimmed and cut into 1 1/2-inch pieces; 1/4 cup extra-virgin olive oil; 2 tablespoons whole-grain mustard; 1 tablespoon white wine vinegar; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons chopped chives.

Method: Bring a large pot of salted water to a rolling boil. Blanch the green beans for 2 to 3 minutes until bright green and tender-crisp, then plunge into ice water and drain very well. Whisk the oil, mustard, vinegar, honey, salt, and pepper. Toss the cooled rice, green beans, and dressing together; fold in the chives last. Makes 4 servings.

Troubleshooting tip: Watery salad usually means the beans were not drained properly. After the ice bath, spread them on a clean towel for 5 minutes before mixing. Storage: Refrigerate up to 3 days. The beans soften slightly by day two but stay pleasant.

The mustard does double duty: it emulsifies the dressing so it coats every grain, and it brings the sharpness that keeps a starchy salad from feeling dull.

4. Wild Rice Salad With Peach And Goat Cheese

Summer in a bowl. Ripe peaches and creamy goat cheese turn wild rice into a sweet-savory salad that works as a light lunch or a dinner-party side. Use peaches that give slightly when pressed; hard ones will taste sour against the grains.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 2 ripe peaches, pitted and diced; 4 ounces goat cheese, crumbled; 1/4 cup extra-virgin olive oil; 2 tablespoons white balsamic vinegar; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup chopped toasted almonds; 2 tablespoons torn basil.

Method: Whisk the oil, vinegar, honey, salt, and pepper. Toss the cooled rice with the dressing, then gently fold in the peaches. Transfer to a serving bowl and scatter the goat cheese, almonds, and basil over the top rather than mixing them in. Makes 4 servings.

Troubleshooting tip: If the goat cheese melts into the dressing, the rice was still warm. Cool the grains completely, and crumble the cheese over the top at the very end. Storage: Best eaten the day it is made; refrigerate leftovers up to 2 days, though the peaches soften.

This is the one salad in the collection where temperature discipline matters most. Cold rice, ripe fruit, cold cheese: that contrast is the whole point.

5. Wild Rice Salad With Zucchini And Pesto

A green, herby bowl that tastes like a garden in August. Sautéed zucchini adds sweetness and a soft texture, while basil pesto clings to every grain and seasons the whole dish in one step.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 2 medium zucchini, cut into half-moons; 2 tablespoons olive oil, divided; 1/2 cup prepared basil pesto; 1 tablespoon lemon juice; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan; 2 tablespoons toasted sunflower seeds.

Method: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the zucchini in a single layer, undisturbed, for 3 minutes per side until golden. Season with a pinch of salt. Let cool 10 minutes. Toss the cooled rice with the pesto, lemon juice, remaining olive oil, salt, and pepper. Fold in the zucchini, then top with Parmesan and sunflower seeds. Makes 4 servings.

Troubleshooting tip: Soggy zucchini comes from crowding the pan. Cook in two batches if needed; the pieces should sear, not steam. Storage: Refrigerate up to 3 days; the pesto darkens slightly but the flavor holds.

The pesto is both dressing and seasoning here, so buy a good one or make your own. A dull pesto makes a dull salad.

6. Wild Rice Salad With Cucumber And Mint

The lightest salad in this collection, built for hot days. Cool cucumber, fresh mint, and a lemony dressing keep the chewy grains feeling refreshing rather than heavy. It is excellent next to grilled chicken or fish.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 1 large English cucumber, diced; 1/2 cup chopped fresh mint; 1/4 cup extra-virgin olive oil; 3 tablespoons lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/3 cup crumbled feta (optional).

Method: Whisk the oil, lemon juice, zest, salt, and pepper. Toss the cooled rice with the dressing, then fold in the cucumber and mint. If using feta, scatter it over the top at serving time. Rest 10 minutes before eating so the lemon soaks in. Makes 4 servings.

Troubleshooting tip: If the salad seems watery after an hour, the cucumber released its juices. Dice the cucumber, salt it lightly, and drain in a colander for 15 minutes before mixing next time. Storage: Refrigerate up to 3 days; add fresh mint to leftovers to revive them.

Mint is the defining flavor, so be generous. Dried mint will not work here; the fresh leaves are non-negotiable.

7. Wild Rice Salad With Roasted Squash And Feta

A fall favorite. Caramelized butternut squash brings deep sweetness, salty feta brings contrast, and a sherry vinaigrette ties the bowl together. This one is substantial enough to serve as a vegetarian dinner.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 1 small butternut squash (about 2 pounds), peeled and cut into 3/4-inch cubes; 3 tablespoons olive oil, divided; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 4 ounces feta cheese, crumbled; 2 tablespoons sherry vinegar; 1 teaspoon honey; 1/4 cup toasted pumpkin seeds; 2 tablespoons chopped sage leaves.

Method: Heat the oven to 425°F. Toss the squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and the pepper; spread on a sheet pan and roast 25 to 30 minutes, turning once, until caramelized at the edges. Cool 15 minutes. Whisk the remaining olive oil, sherry vinegar, honey, and remaining salt. Toss the cooled rice with the dressing, fold in the squash, and top with feta, pumpkin seeds, and sage. Makes 4 servings.

Troubleshooting tip: If the squash cubes steam instead of browning, the pan was crowded. Use two sheet pans; the cubes should have space between them. Storage: Refrigerate up to 4 days; the feta softens slightly but stays tasty.

The sage is not decoration. Its earthy, almost piney flavor is what makes roasted squash taste like autumn.

8. Wild Rice Salad With Chickpeas And Lemon

Protein-packed and pan-ready. Crispy roasted chickpeas add crunch and staying power, while a double dose of lemon (juice and zest) keeps the bowl bright. A strong choice for meal-prep lunches.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry; 2 tablespoons olive oil, plus 1/4 cup for the dressing; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, divided; 1/4 cup lemon juice; 1 teaspoon lemon zest; 1 small garlic clove, minced; 1/4 cup chopped parsley; 2 tablespoons chopped red onion.

Method: Heat the oven to 425°F. Toss the dried chickpeas with 2 tablespoons olive oil, cumin, paprika, and 1/4 teaspoon salt; roast 20 to 25 minutes, shaking the pan halfway, until crisp and golden. Cool 10 minutes. Whisk 1/4 cup olive oil, lemon juice, zest, garlic, and remaining salt. Toss the cooled rice with the dressing, fold in the chickpeas, parsley, and red onion. Makes 4 servings.

Troubleshooting tip: Chickpeas that never crisp were not dry enough. After rinsing, roll them in a clean towel and let them air-dry 10 minutes before oiling. Storage: Refrigerate up to 4 days; the chickpeas soften by day two. For maximum crunch, roast a fresh batch and add at serving time.

Cumin and lemon are a classic pairing for a reason. The warm spice grounds the citrus so the salad tastes rounded, not sour.

9. Wild Rice Salad With Beetroot And Walnuts

The most dramatic-looking salad here, with ruby-red beets staining the grains a gorgeous color. Earthy beets, buttery walnuts, and tangy goat cheese make this a dinner-party side that gets photographed before it gets eaten.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 3 medium beets, roasted, peeled, and cut into wedges; 3/4 cup toasted walnut halves; 3 ounces goat cheese, crumbled; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons chopped dill.

Method: To roast beets, wrap each in foil and bake at 400°F for 50 to 60 minutes until a knife slides in easily. Cool, then rub off the skins with paper towels. Whisk the oil, balsamic, Dijon, honey, salt, and pepper. Toss the cooled rice with the dressing; the grains will pick up a pink hue. Fold in the beet wedges, then top with walnuts, goat cheese, and dill. Makes 4 servings.

Troubleshooting tip: To keep the beets from turning everything uniformly pink, toss the rice with dressing first, then fold the beets in gently at the end rather than stirring hard. Storage: Refrigerate up to 4 days; the color deepens overnight.

Wear gloves when handling the beets unless you want pink hands for the rest of the day. The stain is harmless but stubborn.

10. Wild Rice Salad With Spinach And Strawberries

Sweet meets savory in the best way. Juicy strawberries and baby spinach make this the prettiest bowl of the bunch, and a balsamic-maple dressing keeps it from tasting like dessert. Serve it at spring lunches and brunches.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 3 cups baby spinach; 1 1/2 cups sliced strawberries; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon maple syrup; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/3 cup crumbled feta; 1/4 cup toasted sliced almonds.

Method: Whisk the oil, balsamic, maple syrup, salt, and pepper. Toss the cooled rice with the dressing, then fold in the spinach and strawberries just before serving so the leaves stay perky. Top with feta and almonds. Makes 4 servings.

Troubleshooting tip: Sliced strawberries bleed juice quickly, so slice them right before mixing. If the salad sits more than an hour, the bottom gets pink and sweet; still fine, just toss again. Storage: Best within 2 days; the spinach wilts and the berries soften after that.

The feta is doing real work here. Its saltiness is the bridge between the sweet berries and the nutty grains.

11. Wild Rice Salad With Tomato And Basil

A caprese-adjacent bowl for tomato season. Burst cherry tomatoes, torn basil, and small mozzarella pearls turn wild rice into something that tastes like the best part of August. Do not make this with winter tomatoes; it is not worth it.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 2 cups halved cherry tomatoes; 8 ounces small mozzarella pearls, drained; 1/2 cup torn basil leaves; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 small garlic clove, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 tablespoon balsamic glaze (optional).

Method: Whisk the oil, vinegar, garlic, salt, and pepper. Toss the cooled rice with the dressing and let it sit 10 minutes. Fold in the tomatoes, mozzarella, and basil. Drizzle with balsamic glaze if you like a sweeter finish. Makes 4 servings.

Troubleshooting tip: Watery tomatoes are the enemy. Halve them cut-side up on a towel for 10 minutes before mixing so excess juice drains away. Storage: Refrigerate up to 3 days; the basil darkens but the flavor holds.

Serve this at room temperature, not cold. Fifteen minutes on the counter wakes up the tomato flavor in a way the fridge never will.

12. Wild Rice Salad With Broccoli And Tahini

Creamy, nutty, and deeply satisfying without any cheese. A lemon-tahini dressing coats the grains like a sauce, and blanched broccoli adds bright green crunch. This is the bowl for tahini lovers.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 4 cups small broccoli florets; 1/3 cup well-stirred tahini; 3 tablespoons lemon juice; 2 tablespoons warm water, plus more as needed; 2 tablespoons olive oil; 1 small garlic clove, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons toasted sesame seeds; 1/4 teaspoon red pepper flakes (optional).

Method: Blanch the broccoli in boiling salted water for 2 minutes until bright green and tender-crisp; plunge into ice water and drain very well. Whisk the tahini, lemon juice, warm water, olive oil, garlic, salt, and pepper until smooth and pourable, adding water a teaspoon at a time if it seizes. Toss the cooled rice and broccoli with the dressing; top with sesame seeds and pepper flakes. Makes 4 servings.

Troubleshooting tip: Tahini seizes and turns thick when acid hits it; that is normal. Keep whisking and add warm water slowly until it loosens into a creamy dressing. Storage: Refrigerate up to 4 days; the dressing thickens when cold, so let the salad sit 15 minutes at room temperature before serving.

Use tahini that is runny and well-stirred, not the dry plug at the bottom of an old jar. The dressing is only as good as the tahini.

13. Wild Rice Salad With Sweetcorn And Lime

A sunny, southwestern-leaning bowl with real char. Blistered corn kernels bring smoky sweetness, lime and cilantro bring brightness, and a little cotija cheese ties it all together. Great for cookouts.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 2 cups corn kernels (from 3 ears, or thawed frozen); 1 tablespoon olive oil, plus 1/4 cup for the dressing; 1/4 cup lime juice; 1 teaspoon lime zest; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup crumbled cotija cheese; 1/3 cup chopped cilantro; 1 diced avocado (optional).

Method: Heat 1 tablespoon olive oil in a large skillet over high heat. Add the corn in a single layer and cook undisturbed 3 to 4 minutes until charred in spots, then toss and cook 2 minutes more. Cool 10 minutes. Whisk 1/4 cup olive oil, lime juice, zest, cumin, salt, and pepper. Toss the cooled rice and corn with the dressing; fold in the cotija and cilantro. Add avocado at serving time if using. Makes 4 servings.

Troubleshooting tip: If the corn steams instead of chars, the pan was not hot enough. Let the skillet heat until it just starts to smoke before the corn goes in. Storage: Refrigerate up to 3 days; add fresh cilantro and avocado only to the portion you are about to eat.

The char is not optional garnish. Those browned spots are where the sweetness lives, so do not rush the corn.

14. Wild Rice Salad With Asparagus And Dill

A spring celebration bowl. Tender asparagus tips, fresh dill, and a light lemon-Dijon dressing let the wild rice shine without weighing it down. Elegant enough for Easter lunch, easy enough for a Tuesday.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 1 pound asparagus, woody ends snapped off, cut into 1 1/2-inch pieces; 1/4 cup extra-virgin olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/3 cup chopped fresh dill; 1/4 cup shaved Parmesan; 2 tablespoons toasted pine nuts.

Method: Blanch the asparagus in boiling salted water for 2 to 3 minutes until bright green and tender-crisp; plunge into ice water and drain well. Whisk the oil, lemon juice, Dijon, salt, and pepper. Toss the cooled rice with the dressing, fold in the asparagus and dill, and top with Parmesan and pine nuts. Makes 4 servings.

Troubleshooting tip: Overcooked asparagus turns olive-gray and limp. Start checking at 2 minutes; it should still have bite when it hits the ice water. Storage: Refrigerate up to 3 days; the dill fades a little, so add a fresh sprinkle before serving leftovers.

Snap asparagus the natural way: hold each end and bend until it breaks. The spear knows where the tender part starts.

15. Wild Rice Salad With Eggplant And Oregano

A Mediterranean-leaning bowl with real depth. Roasted eggplant turns creamy and caramelized, dried oregano brings its unmistakable Greek-diner aroma, and a red wine vinaigrette keeps everything bright. The heartiest salad in this collection.

Ingredients: 3 1/2 cups cooked, cooled wild rice; 1 large eggplant, cut into 3/4-inch cubes; 3 tablespoons olive oil, divided; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon black pepper; 2 tablespoons red wine vinegar; 1 small garlic clove, minced; 1 cup halved cherry tomatoes; 1/3 cup crumbled feta; 2 tablespoons chopped parsley.

Method: Heat the oven to 425°F. Toss the eggplant with 2 tablespoons olive oil, oregano, and 1/4 teaspoon salt; spread on a sheet pan and roast 25 to 30 minutes, turning once, until golden and creamy inside. Cool 15 minutes. Whisk the remaining olive oil, vinegar, garlic, remaining salt, and pepper. Toss the cooled rice with the dressing, fold in the eggplant and tomatoes, and top with feta and parsley. Makes 4 servings.

Troubleshooting tip: Bitter eggplant is usually undercooked or under-salted. Salt the cubes and let them sit 20 minutes before roasting, then pat dry; fully roasted eggplant should taste sweet, not sharp. Storage: Refrigerate up to 4 days; the flavors meld beautifully overnight.

Do not skimp on the oil when roasting. Eggplant is a sponge, and dry-roasted cubes turn leathery instead of creamy.

Frequently Asked Questions

How long does wild rice take to cook?

Most cultivated wild rice needs 45 to 60 minutes of simmering. Start checking at 40 minutes; the grains are done when they split open and curl slightly with a chewy-tender bite. Some quick-cooking blends finish in 25 to 30 minutes, so check the package.

Should I rinse wild rice before cooking?

Yes. Rinse it in a fine-mesh sieve under cold water to wash away dust and any broken hulls. It takes 30 seconds and gives you cleaner-tasting grains.

Can I make wild rice salad ahead of time?

Absolutely, it is one of the best make-ahead salads. Cook and cool the rice up to 4 days ahead, and dress the salad up to a day ahead. Hold back fresh herbs, soft cheeses, and crunchy toppings until serving.

How do I keep wild rice salad from getting soggy?

Cool the rice completely before dressing it, drain blanched vegetables very well, and do not overdress. The grains should look glossy, not swimming. If a salad seems wet the next day, drain off excess liquid and add a squeeze of lemon to refresh it.

Is wild rice salad good for meal prep?

Yes. Most of these dressed salads hold 3 to 4 days in sealed containers in the refrigerator (the peach and spinach salads, ideas 4 and 10, are best within 2 days), and the chewy grains do not go mushy the way pasta salads do. Pack delicate toppings separately.

Can I freeze wild rice?

Freeze plain cooked wild rice (not dressed salad) in portioned bags for up to 3 months. Thaw overnight in the refrigerator. Dressed salads do not freeze well because the vegetables and dressings separate.

A Bowl Worth Repeating

Fifteen salads, one pot of wild rice, and a week of lunches that never feel like leftovers. Start with the roasted pepper and parsley bowl to learn the rhythm: cook, cool, dress, rest. Once that feels automatic, the other fourteen are just variations on a theme you already know. For a hearty dinner to serve alongside any of these bowls, the chicken thigh sheet pan dinner and lemon garlic chicken skillet both pair beautifully. For more ideas in this lane, browse the Food and Drink collection.