Wild Rice Salad Cranberries (Printable Recipe)
Hearty wild rice salad with cranberries, apples, nuts, and bright citrus dressing. Great for gatherings or make-ahead meals.
# Ingredients You'll Need:
→ Salad Base
01 -
1 cup wild rice, rinsed
02 -
1 1/4 teaspoons salt, divided
03 -
1/2 teaspoon orange zest
04 -
1/4 cup freshly squeezed orange juice
05 -
1/4 cup extra-virgin olive oil
06 -
3 tablespoons apple cider vinegar
07 -
2 tablespoons honey
08 -
1 teaspoon Dijon mustard
09 -
1/4 teaspoon freshly ground black pepper
→ Mix-ins
10 -
1 cup pecans, toasted and coarsely chopped
11 -
1/2 cup dried cranberries
12 -
1/2 cup chopped fresh Italian parsley
13 -
2 stalks celery, diced
14 -
1 tart apple, peeled, cored, and diced
15 -
1/4 cup roasted and salted pepitas
16 -
2 scallions, thinly sliced
# Steps to Follow:
01 -
In a medium pot, combine wild rice, 3/4 teaspoon salt, and 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until tender and most grains split open, 50 to 60 minutes. Drain excess water and let cool.
02 -
In a large bowl, whisk together orange zest, orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, black pepper, and remaining 1/2 teaspoon salt until well combined.
03 -
Add cooled rice to the bowl with the dressing. Stir in pecans, dried cranberries, parsley, celery, apple, pepitas, and scallions. Toss to coat evenly.
04 -
Taste and adjust seasoning as needed. Serve cold or at room temperature.
# Extra Tips:
01 -
To toast pecans, preheat oven to 350°F, place on a baking sheet, and bake 6 to 10 minutes until fragrant.
02 -
This salad can be made a day ahead and refrigerated for convenience.
03 -
All ingredients are naturally gluten-free, but always verify product labels if cooking for someone with allergies.