Wild Rice Salad With Cranberries and Pecans Recipe

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Updated March 11, 2019

This hearty autumn salad combines nutty wild rice, dried cranberries, and toasted pecans in a slightly sweet orange-scented vinaigrette. Serve as a light vegetarian meal or side dish to roast chicken, turkey or pork.

Recipe Details

Wild Rice Salad With Cranberries and Pecans Recipe

Active 15 mins

Total 60 mins

Serves 4 servings

Ingredients

1 cup wild rice, rinsed
1 teaspoon kosher salt
1/2 cup dried cranberries
3/4 cup pecans, toasted and coarsely chopped
2 scallions, finely sliced
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
3/4 teaspoon orange zest and 2 tablespoons juice from one orange
1 teaspoon honey
Freshly ground black pepper

Directions

Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.

Nutrition Facts (per serving)
311	Calories
21g	Fat
31g	Carbs
4g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	311
% Daily Value*
Total Fat 21g	27%
Saturated Fat 2g	11%
Cholesterol 0mg	0%
Sodium 319mg	14%
Total Carbohydrate 31g	11%
Dietary Fiber 4g	14%
Total Sugars 18g
Protein 4g
Vitamin C 6mg	28%
Calcium 25mg	2%
Iron 1mg	6%
Potassium 177mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.