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Wild Rice Salad with dried cranberries and pecans Recipe

American · Salad · 65 min total

A hearty and flavorful salad with nutty wild rice, sweet dried cranberries, and crunchy pecans, tossed in a tangy vinaigrette. Perfect for holiday gatherings or as a make-ahead lunch.

Ingredients

• 1 cup wild rice
• 3 cups water
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon black pepper

Instructions

1. Rinse wild rice in a fine-mesh strainer under cold water. In a medium saucepan, combine rice, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender and grains have split open. Drain any excess liquid and let cool to room temperature.
2. While rice cooks, toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and black pepper to make the vinaigrette.
4. In a large bowl, combine cooled wild rice, dried cranberries, toasted pecans, red onion, and parsley. Pour vinaigrette over and toss gently to coat.
5. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Tips

• For extra flavor, add 1/4 cup crumbled feta cheese or goat cheese before serving.
• This salad keeps well in the refrigerator for up to 3 days; stir before serving.
• To make ahead, prepare the salad without the vinaigrette and add dressing just before serving.

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