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Wild Rice Salad with Cranberries

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 250
A vibrant and nutritious salad combining hearty wild rice with sweet cranberries and crunchy nuts, perfect for a light meal or side dish.

Ingredients

Grains

  • 1 cup wild rice (rinsed)

Nuts

  • 0.25 cup pecan halves
  • 0.25 cup shelled pistachios, rough chopped, (roasted and salted is fine)

Vegetables

  • 0.25 small red onion (finely minced)
  • several small stalks inner stalks of celery (with leaves, minced)
  • 0.5 cup dried cranberries

Dressing

  • 0.25 cup olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 small shallot (finely minced)
  • 1 tsp honey

Seasonings

  • to taste salt and pepper

Instructions 

  • Cook the wild rice in boiling salted water for 30-40 minutes until tender.
  • Toast the pecans until fragrant, then cool and roughly chop.
  • Whisk together dressing ingredients in a jar until emulsified.
  • Drain the rice and toss with some dressing. Add cranberries, nuts, onion, celery, and minced shallot. Toss to combine and adjust dressing as needed.

Notes

Serve the salad warm or chilled. For extra flavor, let it sit for 30 minutes before serving.
Calories: 250kcal
Cost: $15
Course: Salad
Keyword: Wild Rice