Wild Rice Salad with Cranberries & Pecans Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the wild rice salad cold or at room temperature.
- 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
