Wild Rice Salad with Cranberries & Pecans

Name: Wild Rice Salad with Cranberries & Pecans
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 1 cup wild rice; 4 cups water; 1 ¼ teaspoons fine sea salt; ½ teaspoon orange zest; ¼ cup fresh orange juice; 2 tablespoons extra-virgin olive oil; 3 tablespoons apple cider vinegar; 2 tablespoons honey; 1 teaspoon Dijon mustard; ¼ teaspoon freshly ground black pepper; 1 cup toasted pecans; ½ cup dried cranberries; ½ cup chopped fresh Italian parsley; 2 celery ribs; 1 apple; ¼ cup roasted and salted pepitas; 2 green onions

User Reviews

4.9

78 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6
Calories
357 kcal
Course
Salad
Cuisine
American

Wild Rice Salad with Cranberries & Pecans

Dana Benson

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This Wild Rice Salad features crisp apples, crunchy pecans, and sweet cranberries tossed in a delicious orange vinaigrette. Serve it with your favorite protein or as a make-ahead side dish for Thanksgiving!

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Ingredients

Servings

1 cup wild rice , rinsed
4 cups water
1 ¼ teaspoons fine sea salt (divided)
½ teaspoon orange zest
¼ cup fresh orange juice , from one orange
2 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 cup toasted pecans , roughly chopped
½ cup dried cranberries
½ cup chopped fresh Italian parsley
2 celery ribs , diced
1 apple , peeled, cored, and diced
¼ cup roasted and salted pepitas (hulled pumpkin seeds)
2 green onions , light and green parts, thinly sliced

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Instructions

In a medium saucepan, combine the rice, 3/4 teaspoon of salt, and 4 cups of water. Bring the liquid to a boil, then turn the heat down to low. Cover and simmer for 50 minutes, then remove the pot from the heat but keep the lid on for an additional 10 minutes. Remove the lid and make sure the rice is tender, with most of the grains split open. Transfer the rice to a fine-mesh strainer to drain any excess water. Let cool.
In a large bowl, whisk together the orange zest, orange juice, olive oil, vinegar, honey, mustard, pepper, and remaining 1/2 teaspoon of salt. Add the cooled rice, pecans, dried cranberries, parsley, celery, apple, pepitas, and scallions. Taste and adjust the seasoning, if desired. Serve cold or at room temperature.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Notes

Nutrition information is for roughly 1 cup of salad, assuming you get 6 cups from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
Make-Ahead Tip: You can prepare the rice and vinaigrette up to 3 days in advance to make serving it easier, but don't add the nuts, chopped apple, or fresh parsley until shortly before serving for the freshest flavor and texture.

Nutrition Information

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Calories 357kcal (18%) Carbohydrates 43g (14%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 2g (10%) Sodium 529mg (22%) Potassium 319mg (9%) Fiber 5g (20%) Sugar 18g (36%) Vitamin A 145IU (3%) Vitamin C 8.2mg (9%) Calcium 35mg (4%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 357 kcal

% Daily Value*

Calories	357kcal	18%
Carbohydrates	43g	14%
Protein	7g	14%
Fat	19g	29%
Saturated Fat	2g	10%
Sodium	529mg	22%
Potassium	319mg	7%
Fiber	5g	20%
Sugar	18g	36%
Vitamin A	145IU	3%
Vitamin C	8.2mg	9%
Calcium	35mg	4%
Iron	1.5mg	8%