Cranberry-Wild Rice Salad with Cheddar Gruyere

Wisconsin Cheese Cranberry-Wild Rice Salad with Cheddar Gruyere Recipe
Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cheddar Gruyere can be used in this recipe.


  1. Cook wild rice according to package directions; drain. Cool completely.
  2. Meanwhile, bring the apple cider, apple cider vinegar and shallot to a boil in a saucepan over medium-high heat, stirring frequently. Reduce heat to medium. Simmer, uncovered, for 5-7 minutes or until cider mixture is reduced to about 1/4 cup, stirring occasionally. Remove from the heat.
  3. Whisk the honey, Dijon mustard and cider mixture in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.
  4. Combine the celery, dried cranberries, walnuts, parsley and rice in a large serving bowl. Drizzle with cider vinaigrette; toss to coat. Sprinkle with cheddar gruyere.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

This creamy, semi-hard cheese features a decadent fusion of cheddar and gruyere. It’s aged to develop the perfect blend of sweet and nutty flavor notes. Serve it sliced on a charcuterie cheese board as well.

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