Dessert

Wild Rice Salad with Cranberries Recipe

ByHugo Harnd November 25, 2025November 25, 2025

Introduction

This Wild Rice Salad with Cranberries is a hearty and flavorful dish perfect for any season. It combines nutty wild rice, toasted nuts, and a tangy dressing with a hint of sweetness from dried cranberries. Whether as a side or a light main, it’s a refreshing and nutritious choice.

A clear glass jar filled with a layered wild rice salad. At the bottom are dark, long wild rice grains mixed with small pieces of green celery and red onion. Above this, there are bright orange chunks of sweet potatoes, dried dark red cranberries, and some nuts. The salad shows different colors and textures, all mixed together in the jar. The background is a soft white marbled texture with part of a light brown and white cloth visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup wild rice (rinsed)
1/4 cup pecan halves
1/4 cup shelled pistachios, rough chopped (roasted and salted is fine)
1/4 small red onion (finely minced)
Several small inner stalks of celery (with leaves, minced)
1/2 cup dried cranberries
1/4 cup olive oil
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 small shallot (finely minced)
1 tsp honey
Salt and pepper to taste

Instructions

Step 1: Bring a quart of water and a teaspoon of salt to boil in a saucepan, then add the rinsed wild rice. Return to a boil, lower the heat, cover, and simmer for 30–40 minutes until the rice is tender but still has a slight bite. Some grains may split, which is normal.
Step 2: While the rice cooks, toast the pecans in a large skillet over medium heat until fragrant and lightly browned. Remove from heat and let cool, then roughly chop. Alternatively, toast pecans in the microwave on high for 2 minutes in a single layer.
Step 3: In a small jar, combine olive oil, apple cider vinegar, Dijon mustard, finely minced shallot, honey, salt, and pepper. Shake vigorously until emulsified. Taste and adjust vinegar or seasonings if needed.
Step 4: Drain the cooked rice and transfer to a large bowl.
Step 5: Toss the warm rice with some of the dressing, then add the toasted pecans, chopped pistachios, minced red onion, celery with leaves, and dried cranberries.
Step 6: When ready to serve, add more dressing if desired and toss well to combine evenly.

Tips & Variations

For extra crunch, add toasted sunflower or pumpkin seeds.
Use goat cheese or feta crumbles for a creamy contrast.
Swap apple cider vinegar for balsamic for a richer flavor.
Make it vegetarian by ensuring nuts are unsalted or use raw.
Wild rice can be prepared ahead and refrigerated to save time.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The nuts may soften over time, so for best texture, add freshly toasted nuts before serving again. Reheat gently if desired or serve chilled.

How to Serve

A clear glass bowl filled with a mix of wild rice as the dark textured base layer, topped with chunks of white and purple diced onions, bright green pistachios, smooth green celery pieces, shiny deep red dried cranberries, and rich brown pecan halves, all mixed together with a slight glossy finish from dressing. A silver spoon is partially inserted into the bowl on the left side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of wild rice?

Yes, brown rice works well but has a softer texture and milder flavor. Adjust cooking time accordingly and expect a less chewy bite.

How do I prevent the salad from becoming soggy?

Be sure to drain the rice thoroughly and toss it with the dressing while still warm to absorb flavors without becoming mushy. Adding nuts and vegetables just before serving helps maintain texture.