Blueberry Walnut Wild Rice Salad

READY IN: 30mins
Recipe by SweetySJD

I love all the components of this salad. I can't wait to see how they all taste together!

Top Review by i_m_patty

I loved the taste, but not everyone at my dinner liked it -- you really have to like the taste of wild rice in order to like this recipe. I used frozen blueberries, which seemed to add extra liquid to the dressing, turning both the dressing and the wild rice a blueberry color. If using frozen blueberries, be sure to let them thaw and DRAIN. I've also used this recipe substituting fresh snipped mint leaves in place of the tarragon - a whole different taste, but good!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
  3. Wash and drain blueberries, remove stems and place in a large bowl.
  4. Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
  5. Add rice, chicken and walnuts.
  6. In a small bowl combine dressing ingredients.
  7. Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.

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