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Wholesome Cranberry Pecan Wild Rice Salad – Easy Fall Recipe

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This Wholesome Cranberry Pecan Wild Rice Salad is a quick and easy fall recipe featuring chewy wild rice, tart roasted cranberries, crunchy pecans, and a tangy-sweet maple Dijon dressing. Perfect for meal prep, holiday potlucks, or a satisfying weeknight dinner.

Ingredients

Scale
  • 1 cup (180g) uncooked wild rice or wild rice blend
  • 1 cup (100g) fresh or frozen cranberries
  • 1/2 cup (60g) pecan halves or pieces
  • 2 stalks celery, finely diced
  • 3–4 green onions, thinly sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (40g) dried apricots, chopped (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) pure maple syrup
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15g) Dijon mustard
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the wild rice: Rinse 1 cup (180g) of wild rice under cold water. In a medium saucepan, combine the rinsed rice with 3 cups (710ml) of water or vegetable broth and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-55 minutes, until tender and some grains have burst open. Drain any excess liquid, fluff with a fork, and spread on a baking sheet to cool for at least 15 minutes.
  2. Roast the cranberries: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread 1 cup (100g) of fresh cranberries in a single layer. Roast for 10-12 minutes until softened and some have popped open. Let cool completely on the baking sheet.
  3. Toast the pecans: On a separate baking sheet, spread 1/2 cup (60g) of raw pecan halves or pieces in a single layer. Toast at 400°F (200°C) for 5-7 minutes until fragrant and lightly golden. Watch carefully to avoid burning. Let cool completely, then roughly chop if desired.
  4. Make the dressing: In a small jar or bowl, combine 1/4 cup (60ml) olive oil, 2 tablespoons (30ml) maple syrup, 2 tablespoons (30ml) apple cider vinegar, 1 tablespoon (15g) Dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shake or whisk until emulsified. Adjust seasoning to taste.
  5. Assemble the salad: In a large mixing bowl, combine the cooled wild rice, roasted cranberries, toasted pecans, diced celery, sliced green onions, chopped parsley, and dried apricots (if using). Pour the dressing over the salad and toss gently until evenly coated.
  6. Rest and serve: Let the salad sit at room temperature for at least 15-20 minutes before serving to allow flavors to meld. Alternatively, refrigerate for an hour for a chilled version. Stir and adjust salt and pepper before serving.

Notes

For best results, use pre-cooked wild rice to save time. Toast pecans separately from cranberries to avoid stickiness. The salad improves after a day in the fridge. For a main dish, add shredded chicken, leftover turkey, or chickpeas.

Nutrition

Keywords: wild rice salad, cranberry pecan salad, fall salad, vegetarian salad, gluten-free salad, maple dijon dressing, holiday side dish

Find it online: https://siennaspoon.com/wholesome-cranberry-pecan-wild-rice-salad-easy-fall-recipe/