Wild Rice Salad with Orange and Cranberries is everything you want in a vibrant, feel-good dish: chewy, nutty wild rice tossed with sweet-tart dried cranberries, juicy orange segments, toasty nuts, and a zippy citrus dressing that ties it all together. This salad’s jewel-bright colors and lively flavors make it perfect for both holiday tables and weekday lunches. Whether you’re looking for a show-stopping side or a nutritious meal-prep option, this recipe will quickly become a staple in your kitchen!
Ingredients You’ll Need
The magic of Wild Rice Salad with Orange and Cranberries lies in its lineup of simple, wholesome ingredients. Every component is chosen to bring its own burst of color, texture, and taste — and you likely have most of them in your pantry already.
- Wild rice (or wild rice blend): Naturally nutty and satisfying, wild rice is the hearty foundation of this salad.
- Water or broth: Cooking the rice in broth adds another layer of savory depth, but water works beautifully too.
- Dried cranberries: These chewy jewels provide a bright pop of sweetness that’s irresistible.
- Orange (zested and segmented): Both the zest and juicy segments fill the salad with fresh citrus flavor and sunny color.
- Green onions: A handful of these adds just the right touch of mild, oniony bite.
- Fresh parsley: A burst of fresh, herby green that keeps every bite lively.
- Pecans or walnuts (toasted): Toasting the nuts brings out their richness and ensures they add a crunch to every forkful.
- Olive oil: Smooth and mellow, olive oil forms the base of your tangy-sweet dressing.
- Orange juice: Use juice from your segmented orange or bottled — it heightens the salad’s citrusy sparkle.
- Apple cider vinegar: Adds necessary tang for balance and brightness.
- Dijon mustard: The secret ingredient for bringing the dressing together with a gentle, savory edge.
- Salt and black pepper: These basics allow all the flavors to shine. Adjust to taste for the perfect seasoning.
How to Make Wild Rice Salad with Orange and Cranberries
Step 1: Cook the Wild Rice
Start by thoroughly rinsing your wild rice under cold water — this helps remove any excess starch. Cook it according to package directions, using either water or broth for extra flavor. The grains should be tender but pleasantly chewy, not mushy. Once done, fluff with a fork and let it cool completely to room temperature. This prevents your vibrant add-ins from wilting or bleeding color.
Step 2: Whisk Together the Citrus Dressing
In a small bowl, add the olive oil, orange juice, apple cider vinegar, Dijon mustard, a pinch of salt, and some freshly cracked black pepper. Whisk until the ingredients are fully emulsified. This is your salad’s zesty backbone — tangy, a bit sweet, and perfectly balanced.
Step 3: Prepare the Salady Goodness
Grab a large mixing bowl and start building: combine your cooled wild rice, dried cranberries, orange segments, fresh orange zest (don’t skip it!), green onions, parsley, and those beautiful toasted nuts. Every ingredient brings its own personality to this medley, so let them mingle.
Step 4: Dress and Toss
Drizzle the citrus dressing evenly over the rice mixture. Now, gently toss everything together until all the grains and goodies are glistening and well coated. Take a moment to taste — does it need another pinch of salt or pepper? Adjust as you see fit.
Step 5: Serve and Enjoy
Your Wild Rice Salad with Orange and Cranberries is now ready! You can serve it right away or let it chill in the fridge for the flavors to meld even more. This salad is just as delicious at room temperature as it is chilled, making it delightfully low-maintenance for any occasion.
How to Serve Wild Rice Salad with Orange and Cranberries
Garnishes
Dress up your Wild Rice Salad with Orange and Cranberries by adding some extra orange zest, a sprinkle of chopped parsley, or even a bit of crumbled feta or goat cheese for extra richness. A few whole toasted nuts on top make for a lovely, eye-catching finish!
Side Dishes
This salad is an absolute crowd-pleaser alongside roasted chicken, grilled fish, or even hearty vegetarian mains like stuffed squash. It’s also perfect on a holiday table next to turkey or ham, but just as at home in your lunchbox with simple crackers or greens.
Creative Ways to Present
For a dinner party, try serving Wild Rice Salad with Orange and Cranberries mounded on a bed of baby arugula, or portion it into individual ramekins for a modern twist. Spoon it into lettuce cups for bite-sized appetizers, or layer it into jars for colorful, portable lunches on the go.
Make Ahead and Storage
Storing Leftovers
Leftover Wild Rice Salad with Orange and Cranberries keeps very well! Simply store any extras in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. The flavors actually deepen as it sits, so don’t be surprised if tomorrow’s lunch tastes even better.
Freezing
While technically you can freeze this salad, the fresh oranges and herbs can lose their texture after thawing. If you want to freeze, do so before adding the orange segments and parsley, and mix those in just before serving for the best taste and color.
Reheating
Wild Rice Salad with Orange and Cranberries is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat! If you prefer, let it sit out of the fridge for several minutes to take the chill off before serving.
FAQs
Can I use a different kind of rice instead of wild rice?
Absolutely! While wild rice gives the salad its wonderful chewy, nutty personality, you can use a blend or substitute with brown rice in a pinch. Just keep the grain hearty for best texture.
What protein can I add to make this a complete meal?
Mix in diced grilled chicken, sliced turkey, or even chickpeas for a vegetarian option. You can also crumble in feta or goat cheese for extra creaminess and protein.
Is this salad gluten-free?
Yes! Wild Rice Salad with Orange and Cranberries is naturally gluten-free, making it a safe and delicious dish for anyone who avoids gluten.
Can I make this salad ahead for a party?
Definitely! It keeps well, which means you can make it a day in advance. Just toss in the nuts and extra herbs right before serving to keep them nice and crisp.
What’s the best way to zest an orange for this recipe?
Use a microplane or the fine side of a box grater, zesting only the brightly colored part of the peel (not the bitter white pith). This amps up that irresistibly fresh orange aroma in every bite!
Final Thoughts
There’s just something joyful about sharing Wild Rice Salad with Orange and Cranberries — it’s a dish that celebrates color, freshness, and big flavor, no matter the season. I hope you give this recipe a spot at your next gathering (or lunchbox!). Let its sweet, zesty energy inspire you and those lucky enough to share your table.
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Wild Rice Salad with Orange and Cranberries Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian, Gluten-Free
Description
This Wild Rice Salad with Orange and Cranberries is a refreshing and nutritious dish that’s perfect for any occasion. The combination of hearty wild rice, sweet cranberries, juicy oranges, and crunchy nuts, all tossed in a zesty dressing, creates a flavorful and colorful salad that will impress your guests.
Ingredients
Wild Rice:
1 cup uncooked wild rice (or wild rice blend)
Liquid:
2 cups water or broth
Add-Ins:
½ cup dried cranberries, 1 orange (zested and segmented), ¼ cup chopped green onions, ¼ cup chopped fresh parsley, ¼ cup chopped toasted pecans or walnuts
Dressing:
2 tablespoons olive oil, 1 tablespoon orange juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, salt and black pepper to taste
Instructions
- Cook the Wild Rice: Prepare wild rice as per package instructions. Fluff with a fork and let cool.
- Make the Dressing: Whisk together olive oil, orange juice, apple cider vinegar, Dijon mustard, salt, and pepper.
- Combine Ingredients: In a large bowl, mix cooled rice, cranberries, orange segments, zest, green onions, parsley, and nuts.
- Add Dressing: Drizzle dressing over the salad and toss to coat.
- Adjust and Serve: Taste, adjust seasoning if needed, and serve chilled or at room temperature.
Notes
- This salad can be refrigerated for up to 3 days and is perfect for meal prep.
- Enhance this dish with feta or goat cheese for richness, or grilled chicken for added protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 9 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
