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
Scale
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.
