Wild Rice Salad with Cranberries & Pecans

This new Fall fave will take you from lunch to a holiday table

Savory, Sweet, Tangy and Delish!

Seriously this salad has it all! It’s savory, a touch sweet, a touch tangy, earthy and has just a bit of crunch.  And with all this happening it is addictively delicious!

The details… Wild Rice, dried cranberries, pecans, pistachios, dried apricots, celery, red onion and green onion all tossed with a Lemon Honey Dijon Vinaigrette.   It has so many flavors and textures but it beautifully balanced and no one flavor stands out. It’s just delicious!  And so hearty and satisfying!

It’s served cold or room temperature so it is as great for lunches as it is for a holiday table where it’s nice to have at least one dish that doesn’t require reheating!

Recipe based on a variety of similar salads including a local takeout restaurant Garlick and Herb, The View from Great Island, Fat Girl Trapped in a Skinny Body and the LA Times.

Scroll down for recipe.

Wild Rice Salad with Cranberries & Pecans

Recipe

Wild Rice Salad with Cranberries & Pecans
 
Prep time
Cook time
Total time
 
This salad will take you from lunch to a holiday table. It's savory, a touch sweet, a touch tangy, has a little bit of crunch and is addictively delicious! Serve cold or room temperature. Stays well in a sealed container in the refrigerator for up to a week. NOTE: this is a cold salad but total time includes cooking the rice.
Author:
Recipe type: Salad, Side, Holidays
Cuisine: Gluten-Free, Vegan
Ingredients
Salad
  • 1⅔ cups wild rice or wild rice blend (we used Lundberg wild rice blend ) (This translates to 5 cups cooked)
  • ½ cup dried cranberries
  • ½ cup dried apricots, cut into bite size pieces
  • ½ cup pecan halves, broken into pieces
  • ½ cup roasted and salted pistachios
  • ½ cup celery, diced
  • ¼ cup red onion, diced
  • ¼ cup green part of green onions, sliced thin
Lemon Honey Dijon Vinaigrette
  • ¼ 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
  • ⅛ teaspoon kosher salt (or more to taste -- NOTE: the pistachios we used were salted; use more salt if unsalted pistachios)
  • ⅛ teaspoon pepper or more to taste
Instructions
Cook the rice
  1. Bring a large pot of water to a boil.
  2. While waiting for water to boil, rinse rice to remove some of the starch.
  3. When water is boiling, add rice to water and cook rice as you would pasta. Cook in boiling water for 30 minutes. Taste the rice, should be cooked but firm. You do not want a mushy rice. As cooking times vary by brand, you may need to cook a few minutes longer but we have always been good with 30 minutes.
  4. Drain rice into a strainer with small holes (you don't want to lose the rice!) and run cold water over it to remove any remaining starch.
  5. Set aside and let cool.
Lemon Honey Dijon Vinaigrette
  1. Whisk all ingredient together until well combined.
Salad
  1. Add all ingredients in a large bowl. Add dressing and toss to combine.
  2. Serve cold or room temperature.
  3. Store in a sealed container in the refrigerator for 4-5 days.

 

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