A new year often brings a fresh perspective, and this Grain Salad is the perfect way to start your vegan feast with something wholesome, flavorful, and vibrant. Combining the chewy texture of wild rice and quinoa with the crunch of toasted almonds and fresh, colorful vegetables, this salad is as visually inviting as it is delicious. Each bite is enhanced by a zesty lemon dressing, adding a refreshing brightness that balances beautifully with the hearty grains.

Perfect for ringing in the New Year, this salad is a celebration of wholesome ingredients and bold flavors, ideal for those looking to add a nutritious touch to their holiday table. The mix of fresh herbs, juicy cherry tomatoes, and crisp bell peppers complements the grains, making this dish both satisfying and light. Whether served as a side or a main dish, it’s an elegant addition that’s sure to please everyone around the table, offering a delicious way to start the year on a healthy note.

Preparation:

1. In separate pots, cook the quinoa, bulgur wheat, and wild rice blend according to package instructions. Once cooked, allow them to cool to room temperature.
2. While the grains are cooking, prepare the vegetables. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and chopped herbs.
3. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
4. Add the cooled grains to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
5. Sprinkle sliced almonds over the salad for added crunch and flavor.
6. Transfer the mixed grain salad to a serving dish or platter.
7. Serve and enjoy!