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Wild Rice Cranberry Pecan Salad

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Salads
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 cup wild rice
  • 2 1/2 cups water or vegetable broth
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup fresh parsley, chopped
  • For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste

Instructions
 

  • Step 1: Rinse and cook 1 cup wild rice with 2 1/2 cups water or broth and 1/2 teaspoon salt for 35–40 minutes until tender.
  • Step 2: Toast 1/2 cup pecans in a dry skillet until fragrant, then roughly chop.
  • Step 3: Prepare the dressing by whisking 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, salt, and pepper.
  • Step 4: In a large bowl, mix the cooked rice, cranberries, pecans, red bell pepper, green onions, and parsley.
  • Step 5: Pour the dressing over the salad and toss gently.
  • Step 6: Refrigerate for 30 minutes before serving for best flavor.