If you’re searching for a delightful dish that bursts with color, texture, and refreshing flavors, this Wild Rice Salad with Orange and Cranberries Recipe is an absolute must-try. Combining the nutty, earthy notes of wild rice with the bright juiciness of orange segments and the sweet tartness of dried cranberries, it’s a vibrant salad that feels both wholesome and indulgent. Whether you’re planning a light lunch, a festive side, or a picnic favorite, this salad brings together simple ingredients in a way that feels fresh, exciting, and absolutely delicious.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward creating this uplifting salad. Each one plays a crucial role in balancing flavors and adding delightful contrasts in texture and color.
- Wild rice blend: The hearty base of the salad, offering a nutty flavor and a chewy texture that stands out beautifully.
- Vegetable oil: Used to lightly toast the rice or aid in cooking, adding a subtle richness.
- Water: Essential for cooking the wild rice blend to tender perfection.
- Grapes: Provide bursts of juicy sweetness and lighten the overall flavor profile.
- Oranges: Bright, citrusy segments chopped to add freshness and a pop of color.
- Toasted pecans: Offer a crunchy texture and deep, buttery flavors that enhance every bite.
- Dried cranberries: Bring a lovely tartness and chewy contrast that complements the orange segments.
- Green onion: Adds a hint of sharp, fresh bite and a splash of green vibrancy.
- Salt and pepper: Basics that season and elevate all the natural flavors.
- Olive oil: Used in the dressing to bring smoothness and a fruity aroma.
- White balsamic vinegar: Adds a touch of acidity to brighten the whole salad perfectly.
How to Make Wild Rice Salad with Orange and Cranberries Recipe
Step 1: Cook the Wild Rice Blend
Start by rinsing 1 1/2 cups of wild rice blend under cold water to remove any excess starch. Then, in a medium saucepan, bring 2 1/4 cups of water and 1 tablespoon of vegetable oil to a boil. Add the rinsed rice, cover, and reduce the heat to a gentle simmer. Let it cook for about 40-45 minutes, or until the rice has absorbed the water and become tender but still slightly chewy. Once cooked, fluff the rice with a fork and set it aside to cool.
Step 2: Prepare the Fruit and Nuts
While the rice is cooking, slice 1/2 cup of grapes and segment two oranges, chopping the segments into bite-sized pieces. Toast 1/2 cup of chopped pecans gently in a dry skillet over medium heat until fragrant and lightly golden, then let them cool. This step enhances their flavor and gives an irresistible crunch.
Step 3: Mix the Salad Ingredients
In a large bowl, combine the cooled wild rice with the sliced grapes, chopped orange segments, toasted pecans, 1/4 cup of dried cranberries, and thinly sliced green onion. Toss everything gently to ensure an even distribution of colors and flavors.
Step 4: Make the Dressing
In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of white balsamic vinegar. Season with salt and pepper to taste. This simple dressing perfectly ties the salad ingredients together without overpowering the delicate flavors.
Step 5: Dress and Chill
Pour the dressing over the salad mixture and toss gently to coat everything evenly. For the best flavor, cover and chill the salad in the refrigerator for at least 15 minutes before serving, allowing the flavors to meld beautifully.
How to Serve Wild Rice Salad with Orange and Cranberries Recipe
Garnishes
Garnish this salad with a few extra toasted pecan halves or a sprinkle of fresh herbs like chopped parsley or mint for a lively finish. These garnishes add a fresh aroma and enhance the salad’s already stunning presentation.
Side Dishes
This Wild Rice Salad with Orange and Cranberries Recipe pairs wonderfully with grilled chicken, roasted turkey, or even a simple fish fillet. Its bright, fresh flavors complement richer proteins and make for a balanced, satisfying meal.
Creative Ways to Present
For a festive touch, serve the salad in hollowed orange halves or on a bed of fresh spinach leaves. Alternatively, you can create individual servings in pretty glass bowls for a stunning presentation at dinner parties or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen as it sits, but to keep the pecans crunchy, it’s best to add them just before serving.
Freezing
This salad isn’t ideal for freezing due to the fresh fruit and nuts, which may change texture after thawing. It’s best enjoyed fresh or stored in the fridge for a few days.
Reheating
If you prefer the salad slightly warm, gently reheat just enough to take the chill off, but serving it cold or at room temperature preserves the crisp, bright flavors perfectly.
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Brown rice is a great substitute and will give a slightly different texture and milder flavor, but the salad will still be delicious.
Are there any nut-free alternatives?
Yes, if you need to avoid nuts, try substituting toasted pumpkin seeds or sunflower seeds for that wonderful crunch.
How far ahead can I prepare this salad?
You can prepare it up to 24 hours in advance. Just keep the nuts separate until closer to serving time to maintain their crunch.
Can I add protein to make it a main dish?
Definitely! Adding grilled chicken, tofu, or chickpeas can turn this salad into a filling and nutritious main course.
What kind of dressing works best?
The olive oil and white balsamic vinegar dressing is perfect here, but you can experiment with other light vinaigrettes based on your taste preferences.
Final Thoughts
There’s something genuinely special about this Wild Rice Salad with Orange and Cranberries Recipe that keeps me coming back again and again. It’s fresh, vibrant, and endlessly adaptable, making it perfect for so many occasions. Whether you’re seeking a colorful side or a light, flavorful lunch, this salad delivers every time. I encourage you to try it out – it might just become your new favorite!
Print
Wild Rice Salad with Orange and Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and wholesome Wild Rice Salad with Orange and Cranberries perfect for a light lunch or a nutritious side dish. This colorful salad combines the nutty flavor of wild rice with sweet orange segments, tart cranberries, crunchy toasted pecans, and a tangy white balsamic vinaigrette for a refreshing taste experience.
Ingredients
Salad Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 cups wild rice blend, rinsed
- 2 1/4 cups water
- 1/2 cup grapes, sliced
- 2 oranges, segmented and chopped
- 1/2 cup toasted, chopped pecans
- 1/4 cup dried cranberries
- 1 green onion, thinly sliced
- Salt and pepper, to taste
Dressing
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
Instructions
- Cook the Wild Rice: In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the rinsed wild rice blend and toast lightly for about 2 minutes to enhance its nutty flavor. Add 2 1/4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the water is absorbed. Drain any excess liquid if necessary and allow the rice to cool.
- Prepare the Fruit and Nuts: While the rice cooks, slice the grapes, segment and chop the oranges, toast and chop the pecans, and thinly slice the green onion. Toasting pecans can be done in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of white balsamic vinegar until emulsified.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked and cooled wild rice, sliced grapes, chopped oranges, toasted pecans, dried cranberries, and green onion. Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Season and Serve: Taste the salad and add salt and pepper as desired. Chill in the refrigerator for at least 10-15 minutes before serving to allow flavors to meld. Serve cold or at room temperature as a refreshing side dish or light meal.
Notes
- Make sure to rinse the wild rice blend thoroughly to remove any debris and excess starch.
- Pecans can be substituted with walnuts or almonds for a different crunch.
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
- For added protein, consider folding in some cooked chicken or chickpeas.
- If fresh oranges are not available, canned mandarin segments drained well can be used as a substitute.
