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Wild Rice Salad with Cranberries & Pecans

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 350
A vibrant and nutritious salad combining nutty wild rice, sweet cranberries, and crunchy pecans, perfect for a light meal or side dish.

Ingredients

Dry ingredients

  • 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

Instructions 

  • Cook the rice: combine rice, 3/4 teaspoon salt, and water; boil, then simmer covered for 50 minutes. Drain and cool.
  • Whisk together orange zest, juice, olive oil, vinegar, honey, mustard, pepper, and remaining salt. Mix with cooled rice and add remaining ingredients.
  • Taste, adjust seasoning if needed, and serve cold or at room temperature. Store leftovers in fridge for up to 3 days.

Notes

This salad can be prepared ahead and stored in the fridge for easy serving.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: wild rice