Turkey Wild Rice Salad
Elevate your salad game with this vibrant and hearty Turkey Wild Rice Salad, a perfect balance of wholesome ingredients and bold flavors. This recipe combines nutty wild rice with tender, shredded turkey breast, crunchy celery, sweet dried cranberries, and the satisfying crunch of toasted pecans. Bright pops of flavor come from fresh parsley, green onions, and a zesty orange vinaigrette made with olive oil, honey, and Dijon mustard. With its hearty texture and tangy-sweet dressing, this salad is ideal as a light main course or a flavorful side dish. Ready in just over an hour and served chilled or at room temperature, it’s perfect for everything from meal prep to holiday feasts. Packed with protein, fiber, and a medley of vibrant ingredients, this dish is as nourishing as it is Instagram-worthy.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 2 cups cooked turkey breast, shredded or diced
- 1 cup celery, finely chopped
- 1 cup dried cranberries
- 1 cup toasted pecans, chopped
- 3 stalks green onions, thinly sliced
- 0.25 cup fresh parsley, chopped
- 1 whole zest of 1 orange
- 0.25 cup orange juice
- 0.25 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold water until the water runs clear.
In a medium saucepan, combine the wild rice and 3 cups of water. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for 40-45 minutes, or until the rice is tender and most of the grains have split open. Drain any excess water and let the rice cool completely.
In a large mixing bowl, combine the cooked and cooled wild rice, shredded turkey, celery, dried cranberries, toasted pecans, green onions, parsley, and orange zest. Mix gently to combine.
In a small bowl or jar, whisk together the orange juice, olive oil, white wine vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
Pour the dressing over the rice mixture and toss to evenly coat all the ingredients.
Taste and adjust seasoning with more salt or pepper, if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature as a main dish or side salad.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 21.5 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 534 mg | 11% | |
*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.
