If you’re craving a dish that’s bursting with vibrant colors, crisp textures, and a perfect balance of sweet and savory flavors, the Wild Rice Salad with Orange and Cranberries Recipe is exactly what you need. This lively salad combines hearty wild rice with juicy orange segments, tart dried cranberries, and crunchy pecans, all brought together by a bright and tangy dressing. It’s a nourishing, refreshing option that works beautifully as a light lunch, a stunning side at dinner, or a contribution to any potluck where you want to wow guests with a unique and wholesome dish.
Ingredients You’ll Need
These ingredients are straightforward but mighty—their distinct flavors and textures are essential to crafting a salad that delights every bite. From nutty wild rice and zesty citrus to sweet cranberries and crunchy pecans, each plays a starring role in making this salad so memorable.
- 1 tablespoon vegetable oil: Used to toast the wild rice for a nuttier flavor and better texture.
- 1 1/2 cups wild rice blend, rinsed: The hearty base of the salad, providing a chewy, earthy bite.
- 2 1/4 cups water: To cook the wild rice perfectly fluffy and tender.
- 1/2 cup grapes, sliced: Adds juicy bursts of sweetness that lift the salad.
- 2 oranges, segmented and chopped: Brings a fresh, zesty punch and gorgeous color.
- 1/2 cup toasted, chopped pecans: Offers rich crunch and a buttery flavor.
- 1/4 cup dried cranberries: Provides tartness with a chewy texture contrast.
- 1 green onion, thinly sliced: Adds mild sharpness and a pop of green color.
- Salt and pepper, to taste: Enhances all the natural flavors without overpowering them.
- 2 tablespoons olive oil: The base of the dressing for a silky finish.
- 1 tablespoon white balsamic vinegar: Delivers a subtle tang that brightens the salad.
How to Make Wild Rice Salad with Orange and Cranberries Recipe
Step 1: Toast the Wild Rice
Start by heating the vegetable oil in a medium saucepan over medium heat. Add the rinsed wild rice blend and toast it gently, stirring often, until the grains become fragrant and slightly golden. This small step adds a big depth of flavor that you’ll notice in every bite.
Step 2: Cook the Wild Rice
Pour in 2 1/4 cups of water and bring to a boil. Lower the heat, cover, and let it simmer for about 35 to 40 minutes, or until the rice is tender and the water is absorbed. Fluff it with a fork and let it cool slightly—it’s important not to toss the salad with hot rice.
Step 3: Prepare the Fruits and Nuts
While the rice cooks, slice the grapes, segment and chop the oranges, and toast the pecans lightly in a dry pan over medium heat to enhance their aroma. Toasting pecans brings a deeper, buttery note that complements the other ingredients perfectly.
Step 4: Assemble the Salad
In a large bowl, combine the cooked wild rice, grapes, orange pieces, toasted pecans, dried cranberries, and thinly sliced green onions. Season with salt and pepper to taste—don’t be shy here, seasoning makes all the difference.
Step 5: Add the Dressing
Whisk together the olive oil and white balsamic vinegar until emulsified, then drizzle over the rice mixture. Toss gently to coat all the ingredients evenly, making sure the dressing brings out the vibrant flavors without overwhelming the fresh components.
How to Serve Wild Rice Salad with Orange and Cranberries Recipe
Garnishes
A sprinkle of fresh parsley or mint leaves adds a lovely herbal contrast and fresh aroma that elevates the salad’s appeal. A few extra pecan halves on top create an inviting crunch and visual interest.
Side Dishes
This salad shines brightly alongside roasted chicken or grilled fish, where its refreshing citrus notes cut through richer main dishes. It also pairs well with creamy cheeses or a simple green salad, making your meal feel complete and thoughtfully balanced.
Creative Ways to Present
For a festive touch, serve the salad in hollowed orange halves or on a bed of fresh spinach leaves. You can even pack it in mason jars for a delightful lunch or picnic meal. Its attractive colors and inviting textures practically guarantee smiles from everyone at the table.
Make Ahead and Storage
Storing Leftovers
The Wild Rice Salad with Orange and Cranberries Recipe keeps well in an airtight container in the refrigerator for up to four days. The flavors actually deepen after resting, making it an excellent option for meal prepping or enjoying as a ready-to-go side.
Freezing
Freezing isn’t recommended for this salad because the fresh fruit and dressing won’t maintain their texture well after thawing. Instead, prepare smaller batches to enjoy fresh each time.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer, you can let refrigerated leftovers come to room temperature before serving to allow the flavors to shine.
FAQs
Can I use other types of rice for this salad?
While wild rice blend gives the salad its signature texture and flavor, you can experiment with brown rice or a rice and quinoa mixture if you need a substitute. Just keep in mind the taste and chewiness will be a bit different.
Is this salad suitable for vegan diets?
Yes! All the ingredients in the Wild Rice Salad with Orange and Cranberries Recipe are plant-based, making it a perfect vegan-friendly dish that is both nutritious and delicious.
Can I add protein to make it more filling?
Absolutely. Grilled chicken, chickpeas, or even crumbled feta are excellent additions if you want to turn this salad into a heartier meal without losing its fresh character.
How can I make the salad less sweet?
To reduce sweetness, simply cut back on the dried cranberries or replace grapes with cucumber slices for a crunchier, less fruity element. You can also use a bit more vinegar in the dressing for extra tang.
What type of balsamic vinegar works best?
White balsamic vinegar is preferred for its milder, slightly fruity flavor that complements the citrus without overpowering it. However, a light apple cider vinegar can work in a pinch.
Final Thoughts
The Wild Rice Salad with Orange and Cranberries Recipe is one of those dishes that feels like a warm hug in a bowl, full of fresh flavors and interesting textures that surprise and delight with every bite. Whether you’re looking for a show-stopping side or a wholesome packed lunch, this salad brings color and joy to your table. Give it a try—you’ll want to make it again and again!
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Wild Rice Salad with Orange and Cranberries Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vibrant Wild Rice Salad with Orange and Cranberries recipe showcases a delightful blend of textures and flavors. Nutty wild rice pairs perfectly with sweet orange segments, tart dried cranberries, crunchy toasted pecans, and fresh green onions, all tossed in a light white balsamic vinaigrette. It’s a wholesome and refreshing dish that works beautifully as a side or a light main, offering a balance of sweet, savory, and tangy notes.
Ingredients
Salad
- 1 tablespoon vegetable oil
- 1 1/2 cups wild rice blend, rinsed
- 2 1/4 cups water
- 1/2 cup grapes, sliced
- 2 oranges, segmented and chopped
- 1/2 cup toasted, chopped pecans
- 1/4 cup dried cranberries
- 1 green onion, thinly sliced
- Salt and pepper, to taste
Dressing
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
Instructions
- Cook the Rice: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the rinsed wild rice blend and stir for about 1 minute to coat the grains and slightly toast them for added flavor. Pour in 2 1/4 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for about 35-40 minutes or until the rice is tender and water has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
- Prepare the Produce: While the rice cooks, slice the grapes, segment and chop the oranges, and thinly slice the green onion. Toast the pecans in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes, stirring frequently to prevent burning. Let them cool and then chop coarsely if not already chopped.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of white balsamic vinegar until emulsified. Season with salt and pepper to taste.
- Toss the Salad: In a large bowl, combine the cooled wild rice, sliced grapes, chopped oranges, toasted pecans, dried cranberries, and sliced green onion. Drizzle the dressing over the salad and toss gently but thoroughly to combine. Adjust seasoning with additional salt and pepper if needed.
- Serve and Enjoy: Serve the salad at room temperature or chilled as a nutritious and flavorful side dish or light meal. It pairs wonderfully with grilled meats or vegetarian options.
Notes
- Rinsing the wild rice helps remove excess starch and prevents it from becoming gummy.
- To save time, the wild rice can be cooked a day ahead and refrigerated.
- For added freshness, you can include chopped fresh herbs like parsley or mint if desired.
- Substitute dried cranberries with dried cherries or raisins for variation.
- Adjust the sweetness by adding a drizzle of honey or maple syrup to the dressing if preferred.
- Use toasted nuts for enhanced flavor but avoid over-toasting to prevent bitterness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
