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.
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.