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

Scale

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

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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