Wild Rice and Asparagus Salad Recipe

This Wild Rice and Asparagus Salad recipe combines nutty grains, smoky grilled asparagus, and a tangy Dijon vinaigrette for a fresh and satisfying side dish. Featured on Maddie and Kiki BBQ Barn Season 2, this recipe from Maddie and Kiki Longo brings together wholesome ingredients and bold BBQ flavors in a dish that is perfect for outdoor entertaining or everyday meals.

The Inspiration

This salad is inspired by the idea that barbecue sides should be just as exciting as the mains. While grilled meats often take center stage, a well-crafted salad can elevate the entire meal, adding freshness, texture, and contrast. Wild rice brings an earthy, nutty depth, while white rice softens the blend and makes the dish more approachable and satisfying.

On Maddie and Kiki BBQ Barn Season 2, Maddie and Kiki Longo focus on recipes that balance bold grilling with bright, seasonal ingredients. Grilled asparagus plays a key role here, adding a subtle smokiness that ties the salad directly to the barbecue. Combined with crisp cucumber, sweet dried cranberries, and toasted almonds, the dish delivers a mix of textures and flavors that keep every bite interesting.

The Dijon vinaigrette ties everything together with a balance of tang, sweetness, and aromatic depth from shallots and garlic. This salad reflects a modern approach to BBQ cooking, where fresh, wholesome sides are just as memorable as the main course.

Ingredients

2 cups cooked white rice
2 cups cooked wild rice
2 lb fresh asparagus
2 tbsp olive oil plus ¼ cup olive oil, divided
1 cucumber, seeded and diced into ½ inch pieces
½ cup dried cranberries
1/3 cup toasted almond slices
2 tablespoons Dijon mustard
2 tablespoon red wine vinegar
1 tbsp honey
1 large shallot, finely diced
2 garlic cloves, minced
Salt and pepper, to taste

Methods

This wild rice and asparagus salad is a versatile dish that shines in a variety of settings, from casual backyard barbecues to light weekday meals. It pairs beautifully with grilled chicken, steak, salmon, or plant-based mains, offering a fresh and slightly tangy contrast to smoky, rich proteins.

The combination of grains and vegetables also makes it hearty enough to serve as a light lunch on its own. For entertaining, present it on a large platter garnished with extra herbs or nuts to add visual appeal and texture.

It complements classic BBQ sides like corn on the cob, coleslaw, or roasted potatoes, and works well alongside refreshing beverages such as iced tea, sparkling water, or crisp white wine. Whether served warm, at room temperature, or lightly chilled, this salad delivers balanced flavor and satisfying texture in every bite.

Serving Suggestions

Cook both types of rice independently according to package directions.
Cool and reserve.
Preheat barbeque to high heat (around 475F).
Brush grill with oil to prevent sticking.
In a small jar with a tight-fitting lid, add the ¼ cup olive oil, honey, shallots, garlic, Dijon, red wine vinegar, salt and pepper and shake vigorously to combine. Reserve dressing.
To prepare asparagus break off woody ends and discard, toss asparagus spears with remaining olive oil and season with salt and pepper.
Place asparagus directly on grill.
Turn asparagus while cooking 1-2 minutes or until bright green and slightly charred.
Remove asparagus from grill and cool.
Once cool, cut asparagus into 1-inch pieces.
In a large bowl, add both types of rice, chopped cucumber, dried cranberries, toasted almonds and the grilled asparagus.
Pour over the dressing and toss all the ingredients together until evenly combined.
Season to taste with salt and pepper and serve.

Final Thoughts

This Wild Rice and Asparagus Salad recipe is a celebration of fresh ingredients, bold textures, and balanced flavors. Featured on Maddie and Kiki BBQ Barn Season 2 with Maddie and Kiki Longo, it highlights how a simple combination of grains and vegetables can become a standout dish with the right preparation and thoughtful seasoning.

Find more recipes from Maddie & Kiki’s BBQ Barn here!