This cold wild rice salad is made with apples, celery, cranberries, and toasted pecans. Everything is tossed in the most delicious orange vinaigrette. Perfect addition to your Thanksgiving or holiday meal.
To start, cook the wild rice according to package directions. After wild rice has cooked, spread out on a baking sheet and place in the freezer for 10-15 minutes to cool.
While rice is cooking, toast the pecans, make the dressing, and prep remaining ingredients. ° Preheat oven to 350F. Place pecans on baking sheet that's been lined with parchment paper and bake for 6-9 minutes, stirring half way through. Pecans are done when slightly toasted and fragrant. Watch closely so they don't burn. Remove from oven, chop pecans, and set aside. °Place all dressing ingredients in a small bowl and whisk to combine. If you'd like the dressing to be sweeter, add additional maple syrup. If you'd like it tangier, reduce maple syrup and add an additional tablespoon of apple cider vinegar. Taste and adjust to your liking.
After rice has cooked and cooled, add wild rice, toasted pecans, scallions, celery, dried cranberries, green apple, and parsley to a large bowl. Pour dressing over salad ingredients and toss to combine.
Serve immediately or store in the fridge until ready to eat. Enjoy!
Notes
When making the dressing, strain the orange juice to get ride of all the pulp.
For quicker prep, make the wild rice the day before and store in the fridge overnight so the rice is already chilled.
If refrigerating until ready to eat, do not add the pecans until right before serving.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.