This wild rice salad combines nutty, chewy rice with sweet cranberries, rich pine nuts, and fresh herbs. It’s all tied together with a simple, bright dressing made from orange juice and Dijon mustard.
The salad comes together in about 15 minutes, especially if you use pre-cooked rice. It’s a substantial side dish that works for a weeknight dinner or a holiday gathering.
Why You’ll Love Wild Rice Cranberry Salad
- Toasting the pine nuts brings out their nutty flavor and adds a pleasant crunch to the salad.
- Making your own vinaigrette is simple and allows you to control the balance of sweet, tangy, and savory flavors.
- Using pre-cooked wild rice is a great shortcut that makes this a quick and easy recipe to assemble.
Wild Rice Cranberry Salad Ingredients
- Wild Rice: Using pre-cooked packets saves time. You can also cook your own; just allow it to cool before mixing.
- Pine Nuts: Toasted pecans, walnuts, or slivered almonds are good substitutes if you don’t have pine nuts.
- Dried Cranberries: Dried cherries or finely chopped dried apricots also provide a nice sweet and tart element.
- Fresh Mint: If you’re not a fan of mint, you can use fresh parsley for a different herbaceous note.
- Maple Syrup: Honey can be used in place of maple syrup for a slightly different sweetness.
Exact quantities are in the recipe card below.
How to Make Wild Rice Cranberry Salad
Step 1: Toast the Nuts and Prepare Herbs
Start by toasting the pine nuts in a dry pan until they are golden and fragrant. This quick step deepens their flavor. While they cool, chop your fresh mint and slice the green onions.
Step 2: Whisk the Orange Vinaigrette
In the bottom of a large serving bowl, combine all the dressing ingredients. Whisk the olive oil, orange juice and zest, maple syrup, and Dijon mustard until they form a smooth mixture. Season with salt and pepper.
Step 3: Assemble the Salad
Add the cooked wild rice, cooled pine nuts, dried cranberries, mint, and green onions directly to the bowl with the dressing. Use a large spoon to toss everything together, making sure all the ingredients are well coated.
Storage Tips for Wild Rice Cranberry Salad
Store leftover salad in an airtight container in the refrigerator for up to 4 days. This salad is not suitable for freezing. Serve chilled or at room temperature.
Expert Tips for Wild Rice Cranberry Salad
- This salad can be made up to a day in advance. Store it in an airtight container in the refrigerator. The flavors will meld together over time.
- For the best flavor, let the salad sit at room temperature for about 20-30 minutes before serving if it has been chilled.
- If you are cooking the wild rice from scratch for this recipe, be sure to let it cool completely before adding it to the salad.
What to Serve with Wild Rice Cranberry Salad?
This salad pairs well with roasted chicken, turkey, or pork loin. It can also be served as a light vegetarian main course.
Wild Rice Cranberry Salad Recipe FAQs
Can I make this wild rice salad ahead of time?
Yes, this salad is great for making ahead. You can prepare it up to 24 hours in advance. The flavors will have more time to combine. Just store it covered in the refrigerator.
What can I substitute for the pine nuts?
If you have a nut allergy or don’t have pine nuts, you can use toasted sunflower seeds or pumpkin seeds (pepitas). For other nut options, toasted chopped pecans or slivered almonds work well.
Can I use a different kind of rice?
While wild rice gives this salad its signature chewy texture and nutty flavor, you could substitute a brown and wild rice blend, or even quinoa. The texture and taste will be different, but still good.
Wild Rice Cranberry Salad
Ingredients
- 1/2 cup pine nuts 70g
- 1/2 cup olive oil 120 ml
- 1/4 cup fresh orange juice 60 ml
- 2 tablespoons grated orange zest
- 2 tablespoons pure maple syrup 30 ml
- 1 1/2 tablespoons Dijon mustard 22 ml
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 cups cooked wild rice cooled, about 900g
- 1/2 cup dried cranberries 55g
- 1/2 cup packed fresh mint leaves finely chopped
- 2 green onions thinly sliced
Instructions
- Place the pine nuts in a small, dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and light golden brown. Immediately transfer them to a plate to cool.
- In a large bowl, make the dressing by whisking together the olive oil, orange juice, orange zest, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Add the cooled cooked wild rice, toasted pine nuts, dried cranberries, chopped mint, and sliced green onions to the bowl with the dressing.
- Toss gently with a large spoon until all the ingredients are evenly coated in the vinaigrette.
- Taste the salad and add more salt or pepper if you like. You can serve it right away or chill it for later.
