Wild Rice Salad with Cranberries & Pecans

Wild Rice Salad with Cranberries & Pecans

from healthygffamily.com
55 min
4 servings

This salad will take you from lunch to a holiday table. It's savory, a touch sweet, a touch tangy, has a little bit of crunch and is addictively delicious! Serve cold or room temperature. Stays well in a sealed container in the refrigerator for up to a week. NOTE: this is a cold salad but total time includes cooking the rice.

Ingredients

  • 1 2/3 cups wild rice or wild rice blend (we used Lundberg wild rice blend (This translates to 5 cups cooked))
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots (cut into bite size pieces)
  • 1/2 cup pecan halves (broken into pieces)
  • 1/2 cup roasted and salted pistachios
  • 1/2 cup celery (diced)
  • 1/4 cup red onion (diced)
  • 1/4 cup green part of green onions (sliced thin)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic (minced)
  • 1/8 teaspoon kosher salt (or more to taste -- NOTE: the pistachios we used were salted; use more salt if unsalted pistachios)
  • 1/8 teaspoon pepper or more to taste

Directions

  1. 1

    Bring a large pot of water to a boil.

  2. 2

    Whisk all ingredient together until well combined.

  3. 3

    Add all ingredients in a large bowl. Add dressing and toss to combine. PRO Tip: When making as part of meal prep, I sometimes like to keep the dressing separate until serving so that it stays fresher. And when you add dressing, a little goes a long way!