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Crowd-Pleasing Cranberry Pecan Wild Rice Salad

cranberry pecan wild rice salad - featured image
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A hearty, flavorful wild rice salad with toasted pecans, dried cranberries, and a tangy maple-Dijon dressing. Ready in about 30 minutes, this crowd-pleasing side dish converts even the biggest salad skeptics.

Ingredients

Scale
  • 1 cup wild rice (uncooked)
  • 3 cups water or vegetable broth
  • 1/2 teaspoon salt
  • 1 cup pecans, roughly chopped
  • 3/4 cup dried cranberries
  • 1/2 cup finely diced red onion
  • 1/2 cup chopped fresh parsley
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper
  • Optional: 1/2 cup crumbled feta cheese or goat cheese
  • Optional: 1/4 cup dried tart cherries

Instructions

  1. Rinse 1 cup wild rice under cold water for 30 seconds. Transfer to a medium saucepan with 3 cups water or broth and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until grains are tender but chewy. Drain any excess liquid. Let sit covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool completely.
  2. While rice cooks, place chopped pecans in a dry skillet over medium heat. Stir constantly for 3-4 minutes until fragrant and slightly darkened. Immediately transfer to a plate to cool.
  3. In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
  4. Finely dice red onion. If sensitive to raw onion, soak diced pieces in cold water for 5 minutes, then drain and pat dry. Chop parsley. Measure cranberries.
  5. In a large mixing bowl, combine cooled wild rice, toasted pecans, dried cranberries, diced red onion, and chopped parsley. Pour dressing over top and toss gently until everything is evenly coated. If using cheese, fold in gently.
  6. Let salad rest at room temperature for at least 20 minutes before serving to allow flavors to meld. For best results, let rest up to 1 hour.

Notes

Let the salad rest at room temperature for at least 20 minutes before serving to allow flavors to meld. The salad actually improves overnight. Store leftovers in an airtight container in the refrigerator for up to 5 days. For meal prep, store toasted pecans separately and add just before serving to maintain crunch. Do not freeze.

Nutrition

Keywords: wild rice salad, cranberry pecan salad, holiday side dish, potluck salad, vegetarian salad, gluten-free salad, easy side dish

Find it online: https://milacook.com/crowd-pleasing-cranberry-pecan-wild-rice-salad-easy-30-min-recipe/