Wild Rice Salad with Cranberries & Pecans Recipe

Introduction

This Wild Rice Salad with Cranberries & Pecans is a vibrant, wholesome dish perfect for a light lunch or a festive side. Combining nutty wild rice with sweet dried fruits and crunchy nuts, it offers a delightful blend of textures and flavors that are both satisfying and refreshing.

Ingredients

• 1 2/3 cups wild rice or wild rice blend (about 5 cups cooked)
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, cut into bite-size pieces
• 1/2 cup pecan halves, broken into pieces
• 1/2 cup roasted and salted pistachios
• 1/2 cup celery, diced
• 1/4 cup red onion, diced
• 1/4 cup green part of green onions, sliced thin
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/8 teaspoon kosher salt (adjust to taste, especially if pistachios are unsalted)
• 1/8 teaspoon pepper (or more to taste)

Instructions

1. Step 1: Bring a large pot of water to a boil. Meanwhile, rinse the wild rice to remove some of the starch.
2. Step 2: Once the water is boiling, add the rice and cook it like pasta for about 30 minutes. The rice should be cooked but still firm—avoid mushiness. Cooking times may vary, so taste and adjust as needed.
3. Step 3: Drain the rice using a fine strainer to avoid losing any grains, then rinse under cold water to remove excess starch. Set aside and let cool.
4. Step 4: Prepare the lemon honey Dijon vinaigrette by whisking together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until well combined.
5. Step 5: In a large bowl, combine the cooled rice, dried cranberries, dried apricots, pecans, pistachios, celery, red onion, and green onions.
6. Step 6: Pour the dressing over the salad and toss gently to combine. For meal prep, consider keeping the dressing separate and adding it just before serving to keep everything fresh.
7. Step 7: Serve the salad cold or at room temperature.

Tips & Variations

• Use salted pistachios for added flavor, but adjust salt in the dressing if using unsalted nuts.
• Substitute dried apricots with dried cherries or raisins for a different fruity note.
• For extra freshness, add chopped fresh herbs like parsley or mint before serving.
• If you prefer a warm salad, gently heat the cooked rice before mixing with other ingredients and dressing.

Storage

Store the salad in a sealed container in the refrigerator for 4 to 5 days. If you’ve kept the dressing separate, add it just before serving. The salad tastes best when served chilled or at room temperature. Reheating is not necessary but can be done gently if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this salad?

While wild rice or wild rice blends provide unique texture and flavor, you can substitute with brown rice or a mix of grains for a different but still tasty salad.

How do I prevent the salad from becoming soggy?

Rinsing the rice well and cooling it completely helps keep the salad firm. Also, store the dressing separately if preparing in advance and add it just before serving.

Wild Rice Salad with Cranberries & Pecans Recipe

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★★★★★

4.6 from 112 reviews

A refreshing and nutritious Wild Rice Salad featuring a delightful mix of dried cranberries, apricots, pecans, and pistachios tossed in a tangy lemon honey Dijon vinaigrette. Perfect as a light lunch or a side dish, this salad combines nutty wild rice with sweet and savory flavors for a wholesome meal.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 2/3 cups wild rice or wild rice blend (equivalent to 5 cups cooked)
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, cut into bite-size pieces
• 1/2 cup pecan halves, broken into pieces
• 1/2 cup roasted and salted pistachios
• 1/2 cup celery, diced
• 1/4 cup red onion, diced
• 1/4 cup green part of green onions, thinly sliced

Lemon Honey Dijon Vinaigrette

• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/8 teaspoon kosher salt (adjust to taste, especially if using unsalted pistachios)
• 1/8 teaspoon black pepper (or more to taste)

Instructions

1. Cook the Rice: Bring a large pot of water to a boil. While waiting, rinse the wild rice under cold water to remove some starch.
2. Boil the Rice: Add the rinsed rice to the boiling water and cook for about 30 minutes, tasting occasionally. The rice should be cooked but still firm, not mushy. Cooking time may vary by brand.
3. Drain and Cool: Drain the rice using a fine strainer to avoid losing grains. Rinse with cold water to remove any remaining starch and then set aside to cool.
4. Prepare the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, minced garlic, kosher salt, and pepper until well combined.
5. Assemble the Salad: In a large bowl, combine the cooked and cooled wild rice, dried cranberries, dried apricots, pecan pieces, roasted pistachios, diced celery, red onion, and sliced green onions.
6. Toss with Dressing: Pour the vinaigrette over the salad ingredients and toss gently to combine. For meal prep, consider keeping the dressing separate until serving to maintain freshness.
7. Serve: Serve the wild rice salad cold or at room temperature.
8. Store: Store leftovers in a sealed container in the refrigerator for up to 4-5 days.

Notes

• Ensure not to overcook the wild rice; it should be tender yet slightly firm.
• Adjust salt according to whether your pistachios are salted or unsalted.
• The dressing can be stored separately and added just before serving for fresher flavor.
• This salad is great for meal prep and tastes even better after the flavors meld for a few hours.

Keywords: wild rice salad, cranberry salad, pecan salad, healthy salad, fruit nut salad, vegetarian salad, wild rice recipe, make-ahead salad