Introduction

Remember those crisp autumn days, the smell of woodsmoke in the air, and the feeling of pure comfort? This Wild Rice Salad with Cranberries and Pecans brings all that cozy goodness right to your table, and guess what? It’s incredibly easy to whip up! Whether you’re looking for a quick weeknight side dish or a show-stopping addition to your holiday spread, this recipe is a winner. It’s one of those dishes that just feels like a warm hug in a bowl.

Why You’ll Love This Recipe

Fast: Perfect for when you’re short on time but still want something delicious and wholesome.
Easy: Seriously, if you can boil rice, you can make this salad. No fancy skills needed!
Giftable: Pack it up in a pretty jar and it makes a thoughtful, homemade gift for friends and family.
Crowd-pleasing: The perfect blend of textures and flavors that everyone, from picky eaters to gourmet foodies, will adore.

Ingredients

Let’s gather our goodies! The beauty of this salad is how simple yet impactful these ingredients are.

2 cups cooked wild rice: This is the hearty base of our salad. If you’re starting from scratch, you’ll need about ¾ cup of uncooked wild rice. I love the slightly nutty, chewy texture it brings.
½ cup dried cranberries: For that lovely pop of sweetness and a beautiful ruby red color.
½ cup chopped pecans, toasted: Toasting them brings out their nutty flavor and adds a delightful crunch. Don’t skip this step – it’s a game-changer!
¼ cup chopped green onions: These add a fresh, mild oniony bite that balances the sweetness.
½ cup diced celery (optional): If you like a little extra crunch and freshness, celery is a fantastic addition.
2 tablespoons olive oil: Our smooth, liquid gold for the dressing.
1 tablespoon apple cider vinegar: This brings a nice tanginess to cut through the richness.
1 tablespoon maple syrup: For a touch of natural sweetness that pairs perfectly with the cranberries and pecans.
1 teaspoon Dijon mustard: A little secret weapon to add depth and emulsify our dressing.
Salt and pepper to taste: The finishing touches to make all the flavors sing.

How to Make It

Alright, let’s get cooking! This is where the magic happens, and trust me, it’s going to be so easy you’ll wonder why you haven’t made it sooner.

Combine the Stars: Grab a nice big bowl. Toss in your cooked wild rice, those gorgeous dried cranberries, your toasted pecans, chopped green onions, and if you’re feeling it, the diced celery. Give it a gentle stir to get acquainted.
Whisk Up the Magic Dressing: In a smaller bowl, let’s create our flavor potion. Whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until it’s all nicely blended and looks like a dreamy vinaigrette.
Dress It Up: Pour that delicious dressing right over your wild rice mixture.
Season to Perfection: Now, sprinkle in your salt and pepper. Start with a little, you can always add more later!
Gently Toss: With a big spoon or spatula, gently toss everything together. You want to make sure every single grain of rice and every pecan gets a little bit of that yummy dressing. Don’t overmix, just a nice, loving toss.
Serve and Savor: You can enjoy this salad right away – it’s delicious warm! Or, if you prefer, pop it in the fridge for about 30 minutes to let the flavors meld even further. It’s fantastic served chilled, too!

Substitutions & Additions

This recipe is a fantastic starting point, but it’s also wonderfully adaptable. Don’t be afraid to play around and make it your own!

Nuts: If pecans aren’t your favorite, try walnuts, almonds, or even pumpkin seeds for a nut-free option.
Fruit: Dried cherries or chopped dried apricots would be lovely swaps for the cranberries.
Herbs: Fresh parsley or chives would be a beautiful addition for extra freshness.
Veggies: Finely chopped red bell pepper can add a sweet crunch and vibrant color.
Protein Boost: For a heartier meal, stir in some cooked and shredded chicken or chickpeas.

Tips for Success

A few little tricks up my sleeve to ensure your salad is absolutely perfect every time!

Cook Your Wild Rice Right: Follow the package directions carefully for cooking wild rice. Overcooked rice can be mushy, and undercooked rice will be too tough. Aim for that perfect chewy bite.
Toast Those Pecans: This is a small step that makes a HUGE difference in flavor. Spread them on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, or until fragrant. Watch them closely, as they can burn quickly!
Prep Ahead: You can cook the wild rice and toast the pecans a day or two in advance and store them in airtight containers. This makes assembling the salad a breeze!
Don’t Overdress: Start with the amount of dressing suggested. You can always add a little more if needed, but it’s hard to take it away!

How to Store It

Leftovers? Lucky you! This salad holds up beautifully.

Store any leftover Wild Rice Salad in an airtight container in the refrigerator for up to 3-4 days. The flavors actually tend to get even better as it sits, making it a perfect candidate for meal prep!

FAQs

Got questions? I’ve got answers!

Q: Can I make this salad ahead of time for a party?
A: Absolutely! In fact, I recommend making it a few hours ahead of time (or even the day before) to let the flavors really meld together. Just store it covered in the refrigerator.

Q: Is this salad good served warm or cold?
A: It’s delicious both ways! Some people prefer it slightly warm right after making it, while others enjoy it chilled. It’s truly versatile.

Q: How long does the wild rice take to cook?
A: Cooking times can vary slightly depending on the brand, but generally, wild rice takes about 40-50 minutes to cook. Always check your package instructions!

Wild Rice Salad with Cranberries and Pecans

A cozy and easy wild rice salad featuring cranberries, toasted pecans, green onions, and a tangy maple-Dijon dressing. Perfect as a side dish or a light meal, and great for make-ahead.

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Prep Time 15

Equipment

Large bowl
Small bowl
Whisk
Baking Sheet For toasting pecans (optional)

Ingredients

Main ingredients

2 cups cooked wild rice approx. 3/4 cup uncooked
0.5 cup dried cranberries
0.5 cup chopped pecans toasted
0.25 cup chopped green onions
0.5 cup diced celery optional

Dressing

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
to taste salt
to taste pepper

Instructions

Combine the cooked wild rice, dried cranberries, toasted pecans, chopped green onions, and optional diced celery in a large bowl.
In a smaller bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until well combined.
Pour the dressing over the wild rice mixture.
Season with salt and pepper to taste.
Gently toss everything together to ensure all ingredients are coated with the dressing.
Serve immediately or chill for about 30 minutes to allow flavors to meld. The salad can be enjoyed warm or cold.

Notes

For best results, toast the pecans. Wild rice typically takes 40-50 minutes to cook. The salad can be made a day or two ahead and stored in an airtight container in the refrigerator.