Wild Rice Salad with Cranberries and Pecans
This salad will take you from lunch to a holiday table. It's savory, a touch sweet, a touch tangy, has a little bit of crunch and is addictively delicious! Serve cold or room temperature.
Ingredients
Salad
- 1 ⅔ cups wild rice or wild rice blend we used Lundberg wild rice blend (This translates to 5 cups cooked) 1/2 cup dried cranberries
- ½ cup dried apricots cut into bite size pieces
- ½ cup pecan halves broken into pieces
- ½ cup roasted and salted pistachios
- ½ cup celery diced
- ¼ cup red onion diced
- ¼ cup green part of green onions sliced thin
Lemon Honey Dijon Vinaigrette
- ¼ cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic minced
- ⅛ tsp kosher salt (or more to taste -- NOTE: the pistachios we used were salted; use more salt if unsalted pistachios)
- ⅛ tsp pepper or more to taste
Instructions
Cook the Rice
- Bring a large pot of water to a boil.
- While waiting for water to boil, rinse rice to remove some of the starch.
- When water is boiling, add rice to water and bring to a boil, lower the heat and simmer for 30 minutes or until firm (not mushy). Cooking times vary by brand.
- Drain rice into a strainer with small holes and run cold water over it to remove any remaining starch
- Set aside and let cool.
Lemon Honey Dijon Vinaigrette
- Whisk all ingredient together until well combined.
Salad
- Add all ingredients in a large bowl. Add dressing and toss to combine.
- Serve cold or at room temparature.
- Can be store in a sealed container in the refrigerator for 4-5 days.