Pecan Wild Rice Salad
Bursting with vibrant flavors and textures, this Pecan Wild Rice Salad is a wholesome and hearty dish perfect for any occasion. Fluffy wild rice forms the earthy base, while toasted pecans add a satisfying crunch, and sweet dried cranberries provide a delightful pop of tangy sweetness. Fresh green onions and parsley lend a bright, herbaceous touch, all brought together with a zesty homemade dressing of olive oil, orange juice, Dijon mustard, and honey. This easy-to-make salad is ready in under an hour and can be served chilled or at room temperature, making it ideal for meal prep, potlucks, or picnic spreads. Packed with nutrient-rich ingredients and a medley of complementary flavors, this recipe will quickly become a staple in your salad repertoire. Keywords: Pecan Wild Rice Salad, wild rice, healthy salad, easy side dish, vegetarian salad recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (uncooked) wild rice
- 2.5 cups water
- 1 cup pecans
- 0.5 cup dried cranberries
- 3 stalks (chopped) green onions
- 0.25 cup (chopped) fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold water in a fine-mesh sieve.
In a medium saucepan, combine the wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and some grains have burst open.
Drain any excess water from the cooked rice and transfer it to a large mixing bowl to cool slightly.
While the rice cooks, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside to cool before roughly chopping.
In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper for the dressing. Set aside.
Add the toasted pecans, dried cranberries, chopped green onions, and parsley to the bowl with the rice.
Pour the dressing over the salad and toss to combine, ensuring the ingredients are evenly coated.
Taste and adjust seasoning with more salt or pepper if needed.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 60.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
