This cold wild rice salad is filled with crisp apples, celery, dried cranberries, fresh herbs, and toasted pecans, then tossed with a bright orange vinaigrette. It is a colorful, flavorful, and wholesome side dish that fits beautifully on a Thanksgiving, Christmas, or holiday table.
This hearty wild rice salad is easy to prepare, naturally gluten free, and full of nourishing ingredients. It has the perfect mix of chewy wild rice, crunchy celery, tart cranberries, crisp apple, and rich toasted pecans. The orange vinaigrette brings everything together with a fresh, slightly sweet, and tangy flavor.
It is especially delicious during the autumn and winter months, when festive side dishes are needed for holiday meals. Serve it with Thanksgiving dinner, Christmas dinner, or any fall gathering where you want a make-ahead salad that feels both comforting and fresh.
Because this cold wild rice salad can be made ahead, it is also a practical recipe for entertaining. The rice absorbs the dressing as it chills, which helps the flavors become even better over time. For the best texture, add the toasted pecans just before serving so they stay crisp.
Ingredients
A complete list of ingredients and amounts is included in the recipe card below. These notes will help you choose the best options for this cold wild rice salad.
- Wild rice – You can use all wild rice or a wild rice blend. Both work well, although all wild rice gives the salad a deeper earthy flavor and a chewier texture.
- Dried cranberries – These add a tart-sweet pop of flavor and a festive color. If you prefer, look for dried cranberries with no added sugar.
- Extra-virgin olive oil – Extra-virgin olive oil works beautifully in the orange vinaigrette. Avocado oil can also be used.
- Pure maple syrup – Use pure maple syrup rather than artificial pancake syrup for the best flavor.
- Orange juice – Fresh orange juice is best. Since the dressing also uses orange zest, you can zest the orange first and then juice it.
- Green apple – A crisp green apple adds freshness and balances the sweetness of the cranberries and maple syrup.
- Toasted pecans – Toasting the pecans brings out their nutty flavor and adds more depth to the salad.
Salad Variations
There are many simple ways to customize this wild rice salad while keeping the same fresh, seasonal flavor.
- Add pomegranate seeds for extra color and a festive touch, or use them in place of dried cranberries.
- Turn it into a green salad by adding 2 to 3 cups of arugula. The peppery flavor pairs well with the orange dressing.
- Add protein by mixing in cubed or shredded cooked chicken if you want to serve it as a main dish.
- Try blueberries or sliced grapes for a juicy, sweet variation.
- Swap the pecans for toasted walnuts or sliced almonds, or leave out the nuts completely for a nut-free version.
What Is Wild Rice?
What is wild rice? Wild rice comes from an aquatic grass that grows naturally in waterways across the United States. Although it is commonly called rice, it is actually the seed of the grass it is harvested from. It does not grow in fields in the same way many other grains do.
Wild rice has an earthy, nutty flavor that adds wonderful character to salads, soups, and side dishes. The grains are longer than typical rice and, when cooked properly, have a pleasant chewy texture with a slight bite.
What are the benefits of wild rice? Wild rice is known for being a nutrient-rich food. It contains fiber, antioxidants, zinc, iron, and other nutrients, making it a wholesome base for this cold wild rice salad.
What is the difference between wild rice and black rice? Wild rice comes from a grass, while black rice is a grain. Black rice is often described as earthy in flavor and is typically grown in China. Both can be useful in different recipes, but wild rice gives this salad its signature chewy texture and nutty taste.
How to Make
Step 1: Cook the wild rice according to the package directions. Once cooked, spread it on a baking sheet and place it in the freezer for 10 to 15 minutes to help it cool quickly.
Step 2: Toast the pecans in the oven or on the stovetop. Once they are fragrant and lightly toasted, chop them and set them aside.
Step 3: Make the orange vinaigrette by adding the dressing ingredients to a small bowl and whisking until smooth and combined.
Step 4: Chop the celery, scallions, apple, and parsley. Add them to a large mixing bowl with the cooled wild rice, dried cranberries, and toasted pecans.
Step 5: Pour the orange vinaigrette over the salad and toss until everything is evenly coated. Serve right away, or refrigerate until ready to eat.
Tips for Making Wild Rice Salad
When making the dressing, strain the orange juice to remove pulp for a smoother vinaigrette.
For a sweeter dressing, add a little more maple syrup. For a tangier dressing, use less maple syrup and add more apple cider vinegar. Taste and adjust before tossing with the salad.
Cook the wild rice the day before and refrigerate it overnight to make assembly faster.
Toast the pecans if possible. This step deepens their flavor and gives the salad a better texture, although raw pecans can be used if needed.
Making Ahead & Storing
Making Ahead: This salad is an excellent make-ahead recipe. In fact, the flavor improves as it sits because the rice has time to absorb the orange vinaigrette. For the best texture, mix everything together except the toasted pecans. Store the pecans separately and add them just before serving.
For best results, make this cold wild rice salad no more than 24 hours before you plan to serve it.
Storing: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freezing is not recommended because the texture of the apples, celery, and dressing may change.
More Salad Recipes to Try
-
Kale and Brussels Sprouts Salad
-
Ultimate BLT Chicken Salad
-
Healthy Cashew Chicken Salad with Apples
-
Healthy Broccoli Salad
Wild Rice Salad
Equipment
- 1 saucepan for cooking rice
- 1 baking sheet for cooling rice and toasting pecans
- 2 bowls for the salad and dressing
Ingredients
Ingredients for Salad
- 1 cup uncooked wild rice
- 1 cup pecans
- ¼ cup chopped scallions, white and green parts
- ¾ cup chopped celery, about 3 stalks
- ½ cup dried cranberries, preferably no sugar added
- 1 small green apple, chopped
- 2 tablespoons chopped fresh parsley, optional
Ingredients for the Dressing
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons pure maple syrup
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
Instructions
- Cook the wild rice according to the package directions. After it has cooked, spread it on a baking sheet and place it in the freezer for 10 to 15 minutes to cool.
- While the rice cooks, toast the pecans, prepare the dressing, and chop the remaining salad ingredients.
- To toast pecans in the oven, preheat the oven to 350°F. Place pecans on a parchment-lined baking sheet and bake for 6 to 9 minutes, stirring halfway through. Remove when lightly toasted and fragrant, then chop and set aside.
- For the dressing, whisk together the orange zest, orange juice, olive oil, apple cider vinegar, maple syrup, salt, and pepper. Taste and adjust if needed.
- Add the cooled wild rice, toasted pecans, scallions, celery, dried cranberries, green apple, and parsley to a large bowl.
- Pour the dressing over the salad and toss until everything is well coated. Serve immediately or refrigerate until ready to eat.
Notes
- You can toast pecans on the stovetop by placing them in a dry skillet over medium heat for about 5 minutes, stirring often. Remove them once they are golden and fragrant.
- Strain the orange juice before adding it to the dressing if you prefer a smoother vinaigrette.
- For faster prep, cook the wild rice the day before and refrigerate it overnight.
- If making this salad ahead, wait to add the pecans until just before serving.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.