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This Wild Rice Salad is a bright, make-ahead side packed with nutty wild rice, juicy orange segments, sweet grapes, chewy dried cranberries, and toasted pecans in a light white balsamic dressing. I started bringing it to fall potlucks and Thanksgiving, and now my family asks for it all year long. If you love a fresh, fruity side, you have to try our kale and quinoa salad too.
Hearty, colorful, and naturally gluten-free, this wild rice salad tastes even better after it chills, which makes it the perfect prep-ahead dish.
Wild Rice Salad Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 315kcal
- 🌶️ Flavor Profile: Nutty, sweet, citrusy, and fresh
- ✋ Difficulty: Easy, on par with our kale and quinoa salad
Quick Answer
Toast a wild rice blend in a little oil, then simmer it in water until tender and let it cool completely. Toss the cooled rice with olive oil and white balsamic vinegar, then stir in orange segments, grapes, toasted pecans, dried cranberries, and green onion. Season with salt and pepper and chill. The key to the best wild rice salad is cooling the rice fully so the fruit stays fresh and the grains stay separate.
Jump to:
Why This Recipe Works
Click to see the technique science
- Toasting the rice adds nutty depth. A few minutes in oil before simmering brings out the wild rice blend full, nutty flavor.
- Cooling the rice keeps it fresh. Letting the rice cool completely keeps the grains separate and the fruit crisp in the finished wild rice salad.
- Sweet and savory in every bite. Oranges, grapes, and cranberries balance the earthy rice and salty pecans beautifully.
- White balsamic keeps it light. A simple oil and white balsamic dressing lets the fresh fruit and nutty rice shine.
- It is the ultimate make-ahead side. This wild rice salad actually tastes better after chilling, so it is perfect for holidays and potlucks.
Why You’ll Love This Recipe
- It is a bright, colorful, make-ahead side that tastes even better the next day.
- Nutty rice, sweet fruit, and toasted pecans give it the perfect mix of textures.
- It is naturally gluten-free and pairs with everything, just like our goat cheese salad.
Key Ingredients
Here is what goes into this wild rice salad. Fresh fruit and toasted nuts make it special.
- Wild rice blend: Nutty, chewy, and naturally gluten-free, it is the hearty base of the salad.
- Oranges and grapes: Juicy and sweet, they add bright pops of fresh fruit flavor.
- Dried cranberries: Chewy and tart, they bring a festive, holiday touch.
- Toasted pecans: Buttery and crunchy, they add richness and texture.
- White balsamic and olive oil: A light, slightly sweet dressing that ties it all together.
See recipe card for exact quantities.
Variations and Substitutions
This wild rice salad is easy to adapt. Try these swaps and add-ins.
- Add cheese: Crumble in feta or goat cheese for a creamy, tangy bite.
- Swap the fruit: Use apples, pomegranate seeds, or dried cherries depending on the season.
- Change the nuts: Toasted walnuts, almonds, or pepitas all work well.
- Make it a meal: Add roasted chicken or chickpeas to turn it into a main-dish salad.
- More holiday sides: Pair it with our savory mashed sweet potatoes for a festive spread.
How to Make Wild Rice Salad
- Place a sauce pot over medium heat, add the oil and rinsed wild rice blend, and toast it for about 5 minutes, stirring occasionally.
- Add the water, bring to a boil, then reduce to low, cover, and cook about 35 minutes until tender. Fluff with a fork and let the rice cool completely.
- Toss the cooled rice with olive oil and white balsamic vinegar, then stir in the grapes, oranges, pecans, dried cranberries, and green onion.
- Season with salt and pepper to taste, then refrigerate the wild rice salad until ready to serve.
Recipe Tips & Tricks
- Cool the rice completely before adding the fruit, warm rice will wilt the oranges and grapes.
- Toast the rice and the pecans for the deepest, nuttiest flavor in your wild rice salad.
- Rinse the rice first to remove excess starch so the grains stay separate and fluffy.
- Make it ahead, this salad tastes even better after the flavors meld in the fridge for a few hours.
- Serve it for the holidays next to turkey, ham, or our mashed sweet potatoes.
- Segment the oranges over a bowl to catch the juice, then add a splash to the dressing for extra citrus flavor.
Serving Ideas and Suggestions
This wild rice salad is a beautiful, versatile side that shines on the holiday table next to turkey, ham, or roast chicken. Its bright orange and cranberry flavors make it especially perfect for Thanksgiving and Christmas, right alongside our savory mashed sweet potatoes.
It is just as good year-round at potlucks, picnics, and weeknight dinners since it travels well and can be made ahead. Add a protein like grilled chicken or chickpeas and it becomes a satisfying main-dish lunch.
For a bigger salad spread, serve it with our goat cheese salad or a cucumber tomato feta salad. Leftovers keep well in the fridge for several days and only get better.
Wild Rice Salad FAQs
Yes, it is the perfect make-ahead dish. Wild rice salad actually tastes better after chilling for a few hours or overnight, which lets the flavors meld. Store it covered in the fridge and give it a quick toss before serving.
A wild rice blend, which mixes wild rice with long grain or brown rice, is ideal because it cooks evenly and gives a nice mix of textures. You can also use 100 percent wild rice for an even chewier, nuttier salad.
Yes, wild rice is naturally gluten-free, so this wild rice salad is a great gluten-free side. Just double-check that your rice blend and dried cranberries do not have added gluten-containing ingredients.
Stored in an airtight container in the fridge, wild rice salad lasts 4 to 5 days. The fruit softens slightly over time, but the flavor stays delicious, making it great for meal prep.
It is designed to be served cold or at room temperature, which keeps the fruit fresh. If you prefer it warm, gently reheat just the rice before adding the fruit and dressing.
Stir in roasted or grilled chicken, chickpeas, or crumbled feta to turn this wild rice salad into a hearty, filling main-dish lunch or dinner.
Looking for more fresh sides? Try our kale and quinoa salad with cranberries and pecans next for another colorful, make-ahead favorite.
For summer potlucks, our cucumber dill salad is the refreshing counterpoint.
For the warm skillet version, try our wild rice pilaf with pecans and cranberries.
Wild Rice Salad
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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