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Cozy Cranberry Pecan Wild Rice Salad: Easy Fall Side Dish

Cranberry Pecan Wild Rice Salad - featured image
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This cozy cranberry pecan wild rice salad is a comforting fall side dish featuring chewy wild rice, sweet dried cranberries, crunchy toasted pecans, and a warm maple-cinnamon dressing. It’s make-ahead friendly, crowd-pleasing, and perfect for everything from weeknight dinners to holiday gatherings.

Ingredients

Scale
  • 1 cup wild rice (uncooked)
  • 3 cups vegetable broth or water
  • 1 bay leaf
  • ½ teaspoon salt
  • ¾ cup dried cranberries
  • ¾ cup pecans, roughly chopped
  • ½ cup finely diced celery (about 2 stalks)
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh parsley
  • ¼ cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ cup crumbled feta or goat cheese (optional)
  • ½ cup cooked chickpeas (optional)
  • ¼ cup pomegranate arils (optional)

Instructions

  1. Rinse the wild rice: Place 1 cup of wild rice in a fine-mesh strainer and rinse under cold running water for about 30 seconds until the water runs clear.
  2. Cook the rice: In a medium saucepan, combine the rinsed rice, 3 cups of vegetable broth (or water), 1 bay leaf, and ½ teaspoon of salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-55 minutes, until the grains have split open and are tender but still have a pleasant chew. Start checking at 40 minutes.
  3. Drain and cool: Drain any remaining liquid and remove the bay leaf. Spread the rice out on a baking sheet or large plate to cool for at least 20-30 minutes (or refrigerate for 15 minutes if in a hurry).
  4. Toast the pecans: While the rice cools, heat a small dry skillet over medium heat. Add the chopped pecans and toast, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Remove from the pan immediately and let cool on a plate.
  5. Prepare the dressing: In a small bowl or mason jar, combine ¼ cup olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon cinnamon, ¼ teaspoon black pepper, and ¼ teaspoon salt. Whisk until smooth, or shake vigorously. Taste and adjust salt or maple syrup if needed.
  6. Chop the vegetables: Dice ½ cup of celery (about 2 stalks) into small, even pieces. Dice ¼ cup of red onion finely. Chop ¼ cup of fresh parsley.
  7. Combine everything: In a large mixing bowl, add the cooled wild rice, dried cranberries, toasted pecans, diced celery, diced red onion, and chopped parsley. Pour the dressing over the top.
  8. Toss gently: Use a wooden spoon or spatula to fold everything together until the dressing coats everything evenly. Be gentle to avoid breaking up the rice grains.
  9. Rest and serve: Let the salad sit at room temperature for at least 15 minutes before serving (an hour is even better). Serve at room temperature or slightly chilled.

Notes

Don’t rush the cooling step—adding warm rice to the dressing will make the salad gummy. Toast the pecans for best flavor; raw pecans will result in a flat taste. The salad actually improves after a day in the fridge as flavors meld. For make-ahead, add toasted pecans just before serving to keep them crunchy. This salad is best at room temperature.

Nutrition

Keywords: wild rice salad, cranberry pecan salad, fall side dish, Thanksgiving salad, make-ahead salad, gluten-free salad, vegan salad option

Find it online: https://prismtaste.com/cozy-cranberry-pecan-wild-rice-salad-easy-fall-side-dish/