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Bursting with lots of flavor, this Wild Rice Salad with Orange and Cranberries is the perfect salad and side dish for fall!
Wild rice salad a great mix of nutty wild rice, sweet oranges, tangy dried cranberries, and crunchy pecans.
Plus, it’s easy to make and works as a side dish for any holiday meal or as a hearty salad for lunch. Trust me, even the pickiest eaters will be asking for seconds.
I remember making this salad for a family gathering during the holiday season. My cousin, who usually thinks salads are “rabbit food,” ended up loving it!
He said it was the best way to enjoy rice he’d ever tasted. So, if my salad-hating cousin can love it, I bet you will too!
Wild rice is one of those special ingredients that in a league of its own. I’ve loved it since I was a kid and I love sharing it with others!
One of the best things about this recipe is that it uses simple ingredients you probably already have at home.
And if you don’t, they’re easy to find at any grocery store. Let’s dive into why this wild rice salad is so special and how you can make it at home.
Some of our other favorite SALAD RECIPES we have on our site include: Easy Creamy Greek Pasta Salad Recipe, Banana Pudding Fluff Salad with Whipped Cream, and Ranch BLT Pasta Salad Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE WILD RICE SALAD:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- HOW DO I MAKE A WILD RICE BLEND?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Wild Rice Salad with Orange and Cranberries
WHY THIS RECIPE WORKS:
- Great Mix of Flavors: The combination of sweet oranges, tangy dried cranberries, and nutty wild rice creates lots of flavor and a chewy texture in every bite.
- Easy to Prepare: With simple cooking instructions and common ingredients, this recipe is perfect even for beginners.
- Perfect for Any Occasion: It’s fancy enough for special occasions like a holiday meal but simple enough for a weekday vegetarian meal.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Wild Rice Blend
- Water
- Olive Oil
- White Balsamic Vinegar
- Grapes
- Oranges
- Toasted Pecans
- Dried Cranberries
- Green Onion
- Salt and Black Pepper
HOW TO MAKE WILD RICE SALAD:
- Place a medium sauce pot over medium heat.
- Once hot, add the oil and the rice. Stir occasionally as you toast it off for about 5 minutes.
- Add the water and bring to a boil, then reduce to low heat and cover as the rice cooks, about 35 minutes or until tender—fluff with a fork and set aside.
- Allow rice to cool completely before preparing the rest of the recipe.
- Place the wild rice in a large bowl and toss with olive oil and white balsamic vinegar until completely incorporated.
- Stir in the grapes, oranges, pecans, dried cranberries, and green onion.
- Season with salt and pepper to taste.
- Refrigerate until ready to serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
HOW DO I MAKE A WILD RICE BLEND?
You can buy a wild rice blend at the store, or you can make your own at home.
To make a wild rice blend, mix together 1/4 cup wild rice, 1/4 cup brown rice, and 1 cup long-grain white rice.
This mix gives you different flavors and textures, resulting in a chewy texture that’s perfect for salads.
Wild rice is known for its nutty flavor and is a great way to add more whole grains to your diet.
CAN THIS BE MADE AHEAD?
Yes, this salad can be made ahead of time. In fact, it’s even better the next day!
Just transfer the rice salad to an airtight container and store it in the refrigerator.
The flavors will blend together, making it taste even more delicious on the second day.
It’s perfect for meal prep or for bringing to a potluck or picnic.
ANY ADDITIONS?
I never met a salad that I couldn’t add things to. What’s your favorite way to make it?
- Goat Cheese or Feta Cheese: Adds a creamy texture and tangy flavor.
- Pomegranate Seeds or Arils: For a burst of sweetness and a pop of color.
- Chopped Red Onion or Thinly Sliced Green Onions: For a bit of bite and extra flavor.
- Baby Spinach, Fresh Arugula, or Kale: For extra greens and nutrients.
- Diced Chicken Breast or Turkey: For added protein, making it a complete meal.
- Lime Juice or Fresh Orange Juice: For extra zest and brightness.
- Fresh Herbs like Parsley, Mint, or Basil: Brightens the flavors and adds freshness.
- A Sprinkle of Lemon Zest or Orange Zest: Adds citrus notes and enhances the overall taste.
- Roasted Sweet Potatoes or Butternut Squash: Cut into small pieces for a hearty addition.
ANY SUBSTITUTIONS?
Feel free to swap things out all you want.
Everyone has their own dietary needs and taste buds!
- Pecans: Swap with walnuts, almonds, or sunflower seeds if you prefer.
- White Balsamic Vinegar: substitute with red wine vinegar, apple cider vinegar, or regular balsamic vinegar.
- Grapes: Use diced sweet crunchy apples or pears for a different flavor.
- Dried Cranberries: Replace with raisins, dried cherries, or pomegranate arils.
- Green Onion: Use red onion, chives, or thinly sliced green onions.
HOW TO STORE:
Refrigerator: Transfer the salad to an airtight container and store it in the fridge for up to three days.
It’s great for leftovers and makes an easy lunch the next day.
Just give it a quick stir before serving to redistribute the dressing.
Freezer: I don’t recommend freezing this salad.
Most of these ingredients probably won’t do well in the freezer. The texture of the rice may also change when frozen and thawed.
DANA’S TIPS AND TRICKS:
- Toast the Rice: Toasting the wild rice blend in a skillet before cooking adds a nutty flavor and brings out different flavors. It only takes a few minutes but makes a big difference.
- Rinse the Rice: Use a fine mesh strainer to rinse the rice under cold water before cooking. This removes excess starch and helps the rice cook evenly.
- Cool the Rice: Let the cooked rice come to room temperature before mixing it with the other salad ingredients. This helps keep the fresh greens from wilting and the other ingredients from getting mushy.
- Segmenting Oranges: Remove the white pith and any seeds from the oranges for the best taste. You can also add fresh orange juice to the dressing for extra flavor.
- Extra Zest: Add a little bit of lemon zest or orange zest to brighten up the flavors.
- Dress It Up: Drizzle some lemon juice or maple syrup over the salad for a tasty twist.
Enjoy this Wild Rice Salad! It’s a delicious salad that’s full of flavor and texture.
And who knows, maybe it’ll even turn the salad skeptics in your life into fans. Happy cooking!
If you like this recipe, you might also like:
Wild Rice Salad with Orange and Cranberries
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 cups wild rice blend rinsed
- 2 1/4 cups water
- 2 tablespoons olive oil
- 1 tablespoon White Balsamic Vinegar
- 1/2 cup grapes sliced
- 2 oranges segmented and chopped
- 1/2 cup toasted chopped pecans
- 1/4 cup dried cranberries
- 1 green onion thinly sliced
- Salt and Pepper to taste
Instructions
- Place a medium sauce pot over medium heat.
- Once hot, add the oil and the rice. Stir occasionally as you toast it off for about 5 minutes.1 tablespoon vegetable oil, 1 1/2 cups wild rice blend, 2 1/4 cups water
- Add the water and bring to a boil, then reduce to low heat and cover as the rice cooks, about 35 minutes or until tender—fluff with a fork and set aside.
- Allow rice to cool completely before preparing the rest of the recipe.
- Place the wild rice in a large bowl and toss with olive oil and white balsamic vinegar until completely incorporated.2 tablespoons olive oil, 1 tablespoon White Balsamic Vinegar
- Stir in the grapes, oranges, pecans, dried cranberries, and green onion.1/2 cup grapes, 2 oranges, 1/2 cup toasted chopped pecans, 1/4 cup dried cranberries, 1 green onion
- Season with salt and pepper to taste.Salt and Pepper
- Refrigerate until ready to serve.
Notes
- Toast the Rice: Toasting the wild rice blend in a skillet before cooking adds a nutty flavor and brings out different flavors. It only takes a few minutes but makes a big difference.
- Rinse the Rice: Use a fine mesh strainer to rinse the rice under cold water before cooking. This removes excess starch and helps the rice cook evenly.
- Cool the Rice: Let the cooked rice come to room temperature before mixing it with the other salad ingredients. This helps keep the fresh greens from wilting and the other ingredients from getting mushy.
- Segmenting Oranges: Remove the white pith and any seeds from the oranges for the best taste. You can also add fresh orange juice to the dressing for extra flavor.
- Extra Zest: Add a little bit of lemon zest or orange zest to brighten up the flavors.
- Dress It Up: Drizzle some lemon juice or maple syrup over the salad for a tasty twist.
Nutrition
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