Print

Perfect Cranberry Pecan Wild Rice Salad Holiday

perfect cranberry pecan wild rice salad - featured image
Print Recipe

A stunning holiday side dish featuring chewy wild rice, tart dried cranberries, crunchy toasted pecans, and a tangy maple-Dijon dressing. This make-ahead salad is naturally gluten-free and vegan, perfect for Thanksgiving, Christmas, or any festive gathering.

Ingredients

Scale
  • 1 cup wild rice (100% wild rice, not a blend)
  • 3 cups water or low-sodium vegetable broth
  • 1 teaspoon salt
  • 1 cup dried cranberries (unsweetened or reduced-sugar preferred)
  • 1 cup pecans, toasted and roughly chopped
  • 1/2 cup finely diced red onion
  • 1/2 cup chopped fresh parsley (flat-leaf or curly)
  • 1/4 cup chopped fresh chives or green onion tops (optional)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar (unfiltered preferred)
  • 2 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (freshly ground)

Instructions

  1. Cook the wild rice: Rinse 1 cup of wild rice in a fine-mesh strainer under cold running water. In a medium saucepan, combine the rinsed rice, 3 cups of water or vegetable broth, and 1 teaspoon of salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-55 minutes until tender and grains have split open. Drain any excess liquid, fluff with a fork, and let cool completely. (Pro tip: Spread on a baking sheet to cool faster.)
  2. Toast the pecans: Preheat oven to 350°F (175°C). Spread 1 cup of pecan halves on a rimmed baking sheet in a single layer. Toast for 8-10 minutes, stirring halfway, until fragrant and slightly darkened. Watch carefully to avoid burning. Let cool completely, then roughly chop.
  3. Prepare the dressing: In a small bowl or mason jar, combine 1/4 cup olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until well emulsified. Taste and adjust seasoning.
  4. Chop the add-ins: Finely dice 1/2 cup red onion. For milder flavor, soak diced onion in cold water for 10 minutes, then drain and pat dry. Chop 1/2 cup fresh parsley and 1/4 cup chives (if using).
  5. Assemble the salad: In a large mixing bowl, combine the cooled wild rice, toasted chopped pecans, dried cranberries, diced red onion, parsley, and chives. Toss gently to distribute evenly.
  6. Add the dressing: Pour about three-quarters of the dressing over the salad and toss well. Add more dressing if needed—every grain should be lightly coated but not swimming. The rice should look glossy and cranberries should plump slightly.
  7. Let it rest: Cover the bowl and let the salad sit at room temperature for at least 30 minutes before serving, or refrigerate for up to 24 hours. Flavors improve overnight. If dry after resting, add a splash of olive oil or lemon juice and toss again.
  8. Serve: Give the salad a final toss before serving. Garnish with extra toasted pecans and a sprinkle of fresh parsley. Serve at room temperature or slightly chilled.

Notes

This salad gets better as it sits, making it perfect for make-ahead holiday meals. Toast pecans carefully as they burn quickly. Cool all ingredients completely before mixing to maintain texture. Double the dressing for extra to refresh leftovers. For a nut-free version, substitute pumpkin seeds or sunflower seeds for pecans.

Nutrition

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

Find it online: https://spoonmira.com/perfect-cranberry-pecan-wild-rice-salad-holiday/