This Wild Rice Salad with Orange and Cranberries Recipe is a delightful celebration of textures and flavors that come together in perfect harmony. Imagine nutty wild rice mingling with juicy orange segments and tart cranberries, all lifted by a simple, bright dressing. It’s a dish that feels fresh and vibrant yet comforting, making it a fantastic option for a hearty lunch or a stunning side at your next gathering. Trust me, once you try this salad, it will quickly become a staple you can’t wait to share with everyone you know.
Ingredients You’ll Need
The beauty of this Wild Rice Salad with Orange and Cranberries Recipe lies in its straightforward, wholesome ingredients. Each one plays a crucial part in creating the perfect balance of taste, texture, and color, making the salad both nourishing and visually inviting.
- Vegetable oil: Used to help cook the wild rice evenly without sticking.
- Wild rice blend: The star of the salad, offering a hearty, earthy base packed with chewy texture.
- Water: Essential for cooking the wild rice to tender perfection.
- Grapes, sliced: Adds a juicy, subtly sweet pop that contrasts beautifully with the other ingredients.
- Oranges, segmented and chopped: Gives bright citrus notes and vibrant color, bringing freshness to every bite.
- Toasted, chopped pecans: Provide a crunchy, buttery element that elevates the overall texture.
- Dried cranberries: Offer tart bursts that balance the sweetness, complementing the oranges perfectly.
- Green onion, thinly sliced: Adds a mild sharpness and a touch of green, enhancing flavor complexity.
- Salt and pepper: Simple seasonings to bring all the flavors into harmony.
- Olive oil: Used in the dressing to add richness and a silky mouthfeel.
- White balsamic vinegar: Gives a subtle acidity that brightens the salad without overwhelming the fruit.
How to Make Wild Rice Salad with Orange and Cranberries Recipe
Step 1: Cook the Wild Rice Blend
Start by heating a tablespoon of vegetable oil in a medium saucepan over medium heat. Add the rinsed wild rice blend and give it a quick toast for about 2 minutes to enhance its nutty aroma. Pour in 2 1/4 cups of water, bring to a boil, then cover and reduce the heat to low. Let it simmer for around 40–45 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside to cool slightly.
Step 2: Prepare the Fresh Ingredients
While the rice is cooking, slice your grapes, segment and chop the oranges, and thinly slice the green onion. Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned—be careful not to burn them. These fresh elements will add vibrant colors and refreshing flavors to the dish.
Step 3: Mix 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 balances richness and tang to complement the wild rice and fruit.
Step 4: Combine All Components
In a large mixing bowl, combine the cooked wild rice, grapes, oranges, toasted pecans, dried cranberries, and green onion. Drizzle the dressing over the salad and toss gently but thoroughly to coat every ingredient evenly. Taste and adjust seasoning, adding more salt or pepper if needed.
How to Serve Wild Rice Salad with Orange and Cranberries Recipe
Garnishes
For a beautiful finishing touch, sprinkle extra toasted pecans or a few fresh cranberries on top to add texture and visual appeal. A few fresh herbs, like chopped parsley or mint, also brighten the salad and add a subtle aromatic lift.
Side Dishes
This Wild Rice Salad with Orange and Cranberries Recipe pairs wonderfully with grilled chicken, baked salmon, or roasted vegetables. Its fresh, fruity notes offer an excellent counterpoint to savory, smoky main dishes, making your meal taste balanced and complete.
Creative Ways to Present
Serve this salad in a hollowed-out orange or in small individual glass bowls to highlight the vibrant colors. It also works beautifully as a stuffing for bell peppers or wrapped in large lettuce leaves for a delightful salad wrap option. These ideas add a playful touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover Wild Rice Salad with Orange and Cranberries Recipe refrigerated in an airtight container for up to 3 days. The flavors actually meld beautifully over time, but I recommend keeping any citrus segments fresh by adding them just before serving if possible.
Freezing
Freezing this salad is not ideal, as the fresh fruits and toasted nuts lose their texture and freshness after thawing. For the best experience, enjoy it fresh or stored refrigerated only.
Reheating
Since this dish is served cold or at room temperature, reheating is not necessary. If you prefer, you can let refrigerated salad sit at room temperature for 15–20 minutes before serving to soften the flavors and textures.
FAQs
Can I use regular white rice instead of wild rice?
While you can substitute with white rice, wild rice adds a unique chewy texture and earthy flavor that is key to this salad’s character. Mixing wild rice with other grains is perfectly fine, but pure white rice will give a different eating experience.
What can I use instead of dried cranberries?
Dried cherries or raisins can work as alternatives, but cranberries bring a wonderful tartness that balances the sweetness of the oranges and grapes exceptionally well.
Is this salad suitable for vegans?
Absolutely! All the ingredients in this Wild Rice Salad with Orange and Cranberries Recipe are plant-based, making it a perfect vegan-friendly dish that’s both hearty and satisfying.
Can I prepare this salad in advance for a party?
Yes, and it’s a great make-ahead dish! Just toss the dressing separately and combine everything right before serving to keep the textures fresh and vibrant.
How can I add more protein to this salad?
Consider adding cooked chickpeas, black beans, or cubed tofu for a plant-based protein boost. Grilled chicken or turkey breast are also excellent options if you want to add some lean animal protein.
Final Thoughts
I truly hope you give this Wild Rice Salad with Orange and Cranberries Recipe a try—it’s one of those dishes that feels like a hug on a plate. Bright, flavorful, and satisfying, it brings a wonderful mix of sweet, tart, and nutty notes in every bite. Whether you’re looking for a light lunch or a festive side, this salad will not disappoint and might just become a fast favorite in your kitchen.
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
This Wild Rice Salad with Orange and Cranberries is a vibrant and nutritious dish combining the nutty flavor of wild rice with the sweet and tangy notes of fresh oranges, dried cranberries, grapes, and toasted pecans. Tossed in a light olive oil and white balsamic vinegar dressing, this salad is perfect as a refreshing side or a wholesome light meal.
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 1-2 minutes to enhance the nutty flavor. Then add 2 1/4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and water is absorbed. Drain any excess water if necessary.
- Prepare the Fruit and Nuts: While the rice is cooking, segment and chop the oranges, slice the grapes, toast the pecans lightly in a dry pan until fragrant, and slice the green onion thinly. Set these aside for assembling the salad.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of white balsamic vinegar until well combined. Season with salt and pepper to taste.
- Combine the Salad: Once the wild rice has cooled slightly, transfer it to a large mixing bowl. Add the chopped oranges, sliced grapes, toasted pecans, dried cranberries, and green onion. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Season and Serve: Taste the salad and add additional salt and pepper if needed. Serve the salad at room temperature or chilled, making it a perfect healthy side or light meal.
Notes
- To save time, use pre-cooked wild rice or a wild rice blend that cooks faster.
- For added protein, toss in some cooked chickpeas or grilled chicken slices.
- Make sure to toast the pecans gently to avoid burning and to bring out their flavor.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
