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Wild Rice Salad with Cranberries Recipe

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★★★★★

4.8 from 443 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/wild-rice-salad-with-cranberries-recipe/