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This wild rice salad brings together chewy grains, sweet dried cranberries, crisp apples, and toasted nuts all tied together with a bright citrus vinaigrette. It is ideal for potlucks or holiday tables because it can be made ahead and served chilled or at room temperature.
I first made this for a Thanksgiving potluck and it quickly became the most requested dish on the table.
Ingredients
- Wild rice: provides a nutty and chewy base look for fresh stock in bulk bins for quality
- Dried cranberries: add tart sweetness choose plump unsweetened if possible
- Apples: bring crisp freshness select Honeycrisp or Fuji for the best flavor
- Pecans: deliver crunch and richness toast them lightly to deepen the taste
- Parsley: adds freshness and color always opt for flat leaf Italian for stronger flavor
- Celery: provides crunch balance pick firm stalks without browning
- Pepitas: add a savory nut free crunch roasted and salted work best
- Orange juice and zest: brighten the dressing use fresh fruit not bottled
- Honey and Dijon mustard: help emulsify the vinaigrette choose raw honey for more depth
Step by Step Instructions
- Cook the rice:
- Combine wild rice water and salt in a medium pot Bring to a boil then lower to a gentle simmer Cover and cook 50 to 60 minutes until tender and most grains have split open Drain well in a fine mesh strainer and let cool completely
- Make the dressing:
- In a large bowl whisk orange zest fresh juice olive oil apple cider vinegar honey Dijon mustard black pepper and remaining salt until emulsified This forms the bright citrus base that balances the hearty rice
- Combine the salad:
- Add the cooled rice to the bowl with the dressing Stir in toasted pecans dried cranberries chopped parsley celery diced apple pepitas and scallions Toss thoroughly so every grain is coated with vinaigrette and mix ins are evenly distributed
- Adjust and serve:
- Taste and adjust seasoning Serve cold or at room temperature for the best texture and flavor
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My favorite element is the toasted pecans Their warmth pairs beautifully with the citrus dressing and every time I make this salad I remember my grandmother who taught me never to skip toasting nuts
Storage Tips
Keep the salad covered in the refrigerator for up to 3 days The flavors deepen as it sits but the apples may lose some crispness
Ingredient Substitutions
Walnuts or almonds can replace pecans For a nut free version use extra pepitas or sunflower seeds Maple syrup can be used instead of honey for a vegan option
Serving Suggestions
This salad pairs well with roast turkey chicken or grilled fish It can also stand alone as a light vegetarian main course
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Cultural Note
Wild rice is native to North America and was traditionally harvested by indigenous peoples Its nutty character gives the salad a rustic seasonal quality that makes it perfect for autumn gatherings
Frequently Asked Questions About Recipes
- → Can I make this salad ahead of time?
Yes, it can be prepared a day in advance and refrigerated. The flavors develop even more overnight.
- → What apples work best in this salad?
Crisp and slightly tart apples like Honeycrisp, Fuji, or Pink Lady are ideal for balancing the flavors.
- → Can I substitute the pecans?
Yes, walnuts, almonds, or even hazelnuts work well. For a nut-free option, use extra pepitas or sunflower seeds.
- → Is this dish served warm or cold?
It’s best served cold or at room temperature, which also makes it easy to transport for gatherings.
- → How can I add protein to this salad?
Chopped roast turkey, grilled chicken, or chickpeas can be added to make it a more substantial meal.
- → Can I make it gluten-free?
Yes, all ingredients are naturally gluten-free, but always check product labels to confirm.