Wild Rice and Cranberry Salad

Elijah Grounds

A deliciously nutty and tangy wild rice salad, infused with dried cranberries, toasted pecans, and a bright citrus dressing. This dish is a perfect blend of hearty textures and vibrant flavors, making it an excellent choice for a light lunch or a festive side dish.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Salad

Cuisine American

Servings bowls

Calories 384 kcal

Equipment

Medium saucepan
Large mixing bowl
Whisk
Baking sheet
Wooden spoon

Ingredients

For the Salad:

1 cup wild rice rinsed well
2 cups water for cooking rice
½ teaspoon salt
½ cup dried cranberries
½ cup pecans toasted and roughly chopped
½ cup baby spinach chopped into bite-sized pieces
¼ cup red onion finely diced

For the Dressing:

3 tablespoons olive oil
2 tablespoons orange juice freshly squeezed
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon freshly ground black pepper

Instructions

In a saucepan, bring the water to a boil. Add the rinsed wild rice and salt. Reduce heat to low, cover, and simmer for 40-45 minutes, or until rice is tender and some grains have burst open.
Drain any excess water and let the rice sit, covered, for 5 minutes to steam. Fluff with a fork and let cool slightly.
Meanwhile, spread the pecans on a baking sheet and toast them in a preheated oven at 175°C (350°F) for 5-7 minutes, until fragrant. Let cool and then roughly chop.
In a small bowl, whisk together olive oil, orange juice, apple cider vinegar, Dijon mustard, honey, salt, and black pepper.
In a large bowl, combine the cooked wild rice, dried cranberries, toasted pecans, spinach, and red onion. Drizzle with the dressing and toss gently to combine.
Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve at room temperature.

Notes

For a heartier salad, add diced roasted butternut squash or crumbled goat cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 384kcalCarbohydrates: 48gProtein: 7gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 318mgPotassium: 289mgFiber: 5gSugar: 15gVitamin A: 385IUVitamin C: 6mgCalcium: 31mgIron: 1mg

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