Wild Rice Salad

This cold wild rice salad is made with apples, celery, cranberries, and toasted pecans. Everything is tossed in the most delicious orange vinaigrette. A perfect addition to your Thanksgiving or holiday meal.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 1

Total Time 1

Servings servings

Calories 271kcal

Author Sara

Equipment

1 sauce pan (for cooking rice)
1 Baking sheet (for toasting pecans)
2 bowls (for making salad and dressing)

Ingredients

Ingredients for Salad

1 cup un-cooked wild rice
1 cup pecans
¼ cup chopped scallions (white and green parts)
¾ cup chopped celery (about 3 stalks)
½ cup dried cranberries (recommend no sugar added)
1 small chopped green apple
2 tbsp. chopped fresh parsley (optional, but I really like the flavor this adds)

Ingredients for the Dressing

1 tablespoon orange zest
3 tablespoons fresh orange juice
¼ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
2 tablespoons pure maple syrup
½ teaspoon fine sea salt
⅛ teaspoon pepper

Instructions

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.
1 cup un-cooked wild rice
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.
1 cup pecans
°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.
1 tablespoon orange zest, 3 tablespoons fresh orange juice, ¼ cup extra-virgin olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons pure maple syrup, ½ teaspoon fine sea salt, ⅛ teaspoon pepper
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.
¼ cup chopped scallions, ¾ cup chopped celery, ½ cup dried cranberries , 1 small chopped green apple, 2 tbsp. chopped fresh parsley
You can serve immediately or store, covered in the fridge, until ready to eat.

Notes

You can also toast the pecans on the stovetop. To do so, place in a skillet (no oil needed) and cook over medium heat for roughly 5 minutes, stirring frequently. Don't allow to burn. Once golden and fragrant they are done.
When making the dressing, strain the orange juice to get ride of 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.

Nutrition