Wild Rice Salad Recipe

5 from 4 votes

Wild rice salad is a delightful combination of earthy wild rice, sweet dried cranberries, crunchy pecans, and tangy feta cheese, all tossed in a flavorful orange vinaigrette dressing. Try this recipe for Thanksgiving, Christmas, or any special meal to impress your friends and family with a delicious and nutritious salad!

Prep Time10

Cook Time40

Total Time50

Course: Salad, Side Dish

Cuisine: American

Keyword: wild rice salad

Diet: Vegetarian

Method: Stovetop

Servings:

Author: Meeta Arora

Ingredients

3 cup wild rice cooked and cooled, 5oz / 1 cup uncooked*
4 ounce Salad greens arugula or baby spinach
1 cup Red Onions sliced
3/4 cup Dried cranberries
1 cup Pecans roughly chopped, toasted
1/2 cup Parsley chopped
1/2 cup Feta Cheese crumbled

Dressing

4 tablespoon Extra virgin olive oil
2 tablespoon Red wine vinegar or white wine vinegar
2 cloves Garlic minced
1/4 cup Orange juice
Orange zest
1 teaspoon Honey or maple syrup
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper freshly crushed

US Customary - Metric

Instructions

Add all the dressing ingredients to a jar. Shake the jar and set aside for 15 minutes.
Place greens, wild rice, sliced red onions, cranberries, and pecans in a bowl. Add some of the feta and pour over most of the dressing. Toss gently.
Transfer into a serving bowl, top with remaining feta and cranberries. Serve immediately.

Video

Notes

How to cook wild rice: Cook the wild rice based on the package directions. Bring a large pot of water to a boil, then add the wild rice and cook for 40-50 minutes, depending on your desired level of tenderness. Remove from heat and drain the rice. Let it cool down completely before you make the salad.

Toasting pecans: You can toast the pecans in the oven. Preheat oven to 350 degrees Fahrenheit. Toss the pecans in a little olive oil and toast for 6-8 minutes.

Make it in advance: You can prep the ingredients and dressing up to 2 days in advance. Toss just before serving.

Nutrition