Wild Rice Salad with Cranberries Recipe

Introduction

This Wild Rice Salad with Cranberries is a delightful combination of nutty, chewy wild rice and sweet-tart dried cranberries. Tossed with toasted nuts and a bright, tangy dressing, it’s a perfect side dish that’s both satisfying and full of texture.

Ingredients

• 1 cup wild rice, rinsed
• 1/4 cup pecan halves
• 1/4 cup shelled pistachios, rough chopped (roasted and salted is fine)
• 1/4 small red onion, finely minced
• Several small inner stalks of celery with leaves, minced
• 1/2 cup dried cranberries
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, finely minced
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Step 1: Bring a quart of water and a teaspoon of salt to a boil in a saucepan. Add the wild rice, return to a boil, then lower the heat. Cover and cook for 30–40 minutes, or until the rice is tender but not mushy. Some grains may split slightly—this is normal.
2. Step 2: While the rice cooks, toast the pecans in a large skillet over medium heat until fragrant and slightly browned. Remove from heat and let cool before roughly chopping. Alternatively, toast in a microwave on high for 2 minutes in a single layer.
3. Step 3: In a small jar, whisk together olive oil, apple cider vinegar, Dijon mustard, minced shallot, honey, salt, and pepper. Put the lid on and shake vigorously until emulsified. Taste and adjust vinegar or seasoning as needed.
4. Step 4: Drain the cooked wild rice and transfer it to a large bowl.
5. Step 5: Toss the warm rice with some of the dressing. Add the toasted pecans, chopped pistachios, minced red onion, celery, and dried cranberries. Mix well to combine.
6. Step 6: Before serving, add more dressing if desired and toss gently to coat. Serve warm or at room temperature.

Tips & Variations

• For extra crunch, consider adding toasted sunflower seeds or pumpkin seeds.
• If you prefer a sweeter salad, sprinkle in some chopped apple or pear.
• Use fresh herbs like parsley or thyme to enhance the flavor.
• To make this salad vegan, substitute honey with maple syrup or agave nectar.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. To enjoy, let it come to room temperature or warm slightly before serving. If the salad seems dry after storing, stir in a little extra olive oil or dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice instead of wild rice?

Yes, you can substitute wild rice with brown rice or a rice blend for a similar chewy texture, though the flavor will be milder.

Is it necessary to toast the nuts?

Toasting pecans and pistachios enhances their flavor and adds a pleasant crunch, but you can skip this step if short on time.

Wild Rice Salad with Cranberries Recipe

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A vibrant and nutritious Wild Rice Salad with Cranberries that combines the nutty flavor of wild rice, toasted pecans and pistachios, tangy dried cranberries, and a zesty apple cider vinegar dressing. Perfect as a light meal or a delicious side dish, this salad offers a delightful mix of textures and flavors, balancing savory, sweet, and tart elements for a refreshing dish that’s easy to prepare.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 cup wild rice (rinsed)
• 1/4 cup pecan halves
• 1/4 cup shelled pistachios, rough chopped (roasted and salted is fine)
• 1/4 small red onion (finely minced)
• Several small inner stalks of celery with leaves (minced)
• 1/2 cup dried cranberries

Dressing

• 1/4 cup olive oil
• 2 Tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 small shallot (finely minced)
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. Cook the wild rice: Bring a quart of water with a teaspoon of salt to a boil in a saucepan. Add the rinsed wild rice. Return to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, until the rice is tender but still has a slight bite and some grains begin to split.
2. Toast the pecans: While the rice cooks, toast the pecan halves in a large skillet over medium heat until fragrant and lightly browned. Remove from heat and let cool, then roughly chop. Alternatively, toast in the microwave for 2 minutes on high in a single layer.
3. Prepare the dressing: In a small jar, combine olive oil, apple cider vinegar, Dijon mustard, finely minced shallot, honey, salt, and pepper. Secure the lid tightly and shake vigorously until the dressing emulsifies. Adjust vinegar or seasonings to taste.
4. Drain the rice: Once cooked, drain the wild rice thoroughly and transfer it to a large mixing bowl.
5. Toss the salad: Dress the warm wild rice with some of the prepared dressing. Add the chopped toasted pecans, pistachios, minced red onion, minced celery with leaves, and dried cranberries. Toss everything together well to combine.
6. Serve: When ready to serve, add more dressing if desired and toss again to ensure all ingredients are evenly coated. Enjoy this flavorful and textured wild rice salad warm or at room temperature.

Notes

• Wild rice retains a firm texture even when fully cooked; avoid overcooking to prevent mushiness.
• To toast nuts, use a dry skillet or microwave for even, quick toasting.
• Adjust the dressing’s acidity and sweetness by varying apple cider vinegar and honey to preference.
• This salad can be served warm, room temperature, or chilled—flavors develop best after resting for 30 minutes.
• For a gluten-free option, ensure all ingredients are verified gluten free.

Keywords: wild rice salad, cranberry salad, toasted nuts, healthy salad, vegetarian salad, autumn salad, nutty salad dressing