Wild Rice and Cranberry Salad
Savor the perfect balance of nutty, tangy, and sweet flavors with this Wild Rice and Cranberry Salad—a wholesome dish that's as vibrant in taste as it is in presentation. Featuring hearty wild rice as the base, this salad is elevated with bursts of sweetness from dried cranberries, the satisfying crunch of chopped walnuts, and the fresh zest of green onions. The citrusy orange juice dressing, lightly sweetened with honey and rounded out with apple cider vinegar, ties it all together beautifully. Finished with a sprinkle of fresh parsley, this salad is perfect as a festive side dish, meal prep option, or light lunch. Ready in just an hour and packed with texture and nutrients, it's a stunning blend of earthy flavors and seasonal brightness that will delight your taste buds.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 0.5 cup dried cranberries
- 0.5 cup chopped walnuts
- 0.25 cup sliced green onions
- 3 tablespoons orange juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Rinse the wild rice under cold running water using a fine mesh strainer.
In a medium saucepan, combine 1 cup of wild rice with 3 cups of water. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 40-45 minutes or until the grains are tender and some have split open.
Drain any excess water from the cooked wild rice and transfer it to a large mixing bowl. Let it cool slightly.
While the wild rice is cooling, prepare the dressing by whisking together the orange juice, olive oil, apple cider vinegar, honey, salt, and black pepper in a small bowl.
Add the dried cranberries, chopped walnuts, and sliced green onions to the bowl of wild rice.
Pour the dressing over the rice mixture and toss gently to combine, ensuring all ingredients are evenly coated.
Sprinkle the chopped fresh parsley over the salad and give it a final toss.
Serve at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 15.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 180 mg | 4% | |
*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.
