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
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 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.
