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RECIPE - Wild Rice, Apple & Walnut Salad with Aronia Berry Dressing

Our friends at Nature of the North hosted a farm festival to celebrate the power of the aronia berry. As part of the festivities, our Megan Myrdal shared a recipe demonstration for Wild Rice, Apple & Walnut Salad with an Aronia Berry Dressing. Enjoy!

Wild Rice, Apple & Walnut Salad with Aronia Berry Dressing
Makes 4 servings

Ingredients

  • 1 cup wild rice

  • 2 cups aronia berries, frozen

  • 2 T balsamic vinegar

  • 2 T honey

  • 1/4 cup olive oil

  • 1 medium-sized Honeycrisp apple, coarsely chopped

  • 2 stalks of celery, thinly sliced, diagonally

  • 1/2 cup walnuts, toasted, coarsely chopped

  • 1/2 cup tart cherries, dried

  • 1/4 cup fresh parsley, chopped

  • Kosher salt

Directions:

  1. Prepare wild rice according to package instructions. Once cooked, put in a container, seal and place in the refrigerator.

  2. Place frozen aronia berries and balsamic vinegar in a saucepan. Turn to medium-high heat and cook for about 15-20 minutes. The berries will break down and release their juice. Once sufficiently stewed, remove from heat.

  3. Pour the berries into a sieve or fine colander to separate juice from the skins/pulp. Press with the back of a spoon to release the juice -- you should get approximately ½ cup juice. *See note below for what to do with leftover skin/pulp. 

  4.  To make the aronia berry dressing, pour the aronia berry juice in a medium-size bowl and add honey. Whisk together. Slowly add olive oil to the juice/honey mixture while whisking to create an emulsion. Add salt to taste.

  5. In a large bowl, combine wild rice, apples, celery, walnuts, dried cherries and aronia berry dressing. Gently toss. Note: Reserve a small amount of apples, celery and walnuts for garnish. 

  6. To plate, evenly divide salad into 4 wide bowls. Top decoratively with remaining apple, celery and walnuts. Garnish with fresh parsley. 

* The aronia berry skin/pulp is rich in antioxidants and fiber - don’t let it go to waste! It can be used in a number of ways, including added to morning oatmeal, pancakes, smoothies, or to baked goods like muffins or quick breads. It also makes a nice appetizer spread. Puree skin/pulp to desired consistency (add EVOO & balsamic vinegar as desired).  Spread toasted crostini with goat cheese and top with aronia berry puree and a drizzle of honey! :)


Food of the North