This cold wild rice salad combines apples, celery, dried cranberries, and toasted pecans, all dressed in a bright orange vinaigrette. It’s a flavorful, make-ahead side that’s perfect for Thanksgiving or any holiday table.
This hearty wild rice salad is simple to prepare, naturally vegan, and gluten free. It’s packed with nutritious ingredients and perfect for autumn gatherings. The combination of chewy wild rice, crisp apple and celery, sweet cranberries, and toasted pecans creates great texture and balance. The orange-maple vinaigrette brings it all together.
Like other seasonal salads, it works beautifully as a festive side for Thanksgiving, Christmas, or any holiday meal. It also pairs well with roasted vegetables, baked mains, or a light soup as part of a larger spread.
Ingredients
A full ingredients list and amounts appear in the recipe card below. Notes and substitutions:
- Wild rice – Use either all wild rice or a wild rice blend; both work well.
- Dried cranberries (craisins) – They add a tangy, sweet pop. Look for varieties without added sugar when possible.
- Extra-virgin olive oil – Or use avocado oil for the dressing.
- Maple syrup – Use pure maple syrup, not syrup substitutes.
- Orange juice – Freshly squeezed orange juice (and zest) gives the best flavor.
Salad Variations
Make this salad your own with simple swaps:
- Add pomegranate seeds for extra color, or replace the dried cranberries with fresh fruit if you prefer.
- Turn it into a green salad by folding in 2–3 cups of arugula for a peppery note.
- Add protein—cubed or shredded cooked chicken makes it a satisfying main.
- Mix in blueberries or sliced grapes for a juicy contrast.
- Swap toasted pecans for walnuts or sliced almonds, or omit nuts to make it nut-free.
What Is Wild Rice?
What is wild rice? Wild rice is the seed of aquatic grasses that grow in waterways in North America. Technically not a true rice or grain in the agricultural sense, wild rice has long, slender grains and a slightly chewy texture. When cooked properly it retains a pleasant bite and offers earthy, nutty flavor that complements salads and side dishes.
Benefits: Wild rice is high in fiber and antioxidants and provides minerals like zinc and iron. It’s a nutritious, flavorful base for this salad.
Difference from black rice: Wild rice is from aquatic grasses, while black rice is an actual grain. Both offer unique flavors and nutritional benefits.
How to Make
Step 1: Cook the wild rice according to package directions. Once cooked, spread it on a baking sheet and chill in the freezer for 10–15 minutes to cool faster.
Step 2: Toast the pecans in the oven or in a skillet until fragrant, then chop and set aside.
Step 3: Make the dressing by whisking orange zest, fresh orange juice, extra-virgin olive oil, apple cider vinegar, maple syrup, salt, and pepper together until emulsified. Strain the orange juice if you prefer a pulp-free dressing.
Step 4: Chop the celery, scallions, apple, and parsley. In a large bowl combine the cooled wild rice, chopped vegetables, dried cranberries, and pecans.
Step 5: Pour the orange vinaigrette over the salad and toss to combine. Serve immediately, or refrigerate until ready to serve.
Tips for Making Wild Rice Salad
When making the dressing, strain the orange juice to remove pulp if you prefer a smooth vinaigrette.
Adjust sweetness and tang by adding more maple syrup for sweetness or extra apple cider vinegar for tanginess. Taste and tweak until it suits your palate.
For faster prep, cook the wild rice a day ahead and chill it in the refrigerator so it’s ready to assemble.
Toasting the pecans enhances their flavor, but raw pecans will work if you’re short on time. Keep extra toasted pecans on hand for other recipes or toppings.
Making Ahead & Storing
Making Ahead: This salad benefits from resting, so you can assemble it up to 24 hours ahead. Store the toasted pecans separately and add them just before serving to keep them crunchy.
Storing: Keep leftovers in an airtight container in the refrigerator for 3–4 days. Freezing is not recommended, as the texture will change.
More Salad Recipes to Try
-
Kale and Brussels Sprouts Salad
-
Ultimate BLT Chicken Salad
-
Healthy Cashew Chicken Salad with Apples
-
Healthy Broccoli Salad
If you make this recipe, please leave a rating or comment and share a photo if you can. Enjoy!
Eat Clean. Be Well!
-Sara
Wild Rice Salad
Equipment
- 1 saucepan (for cooking rice)
- 1 baking sheet (for toasting pecans)
- 2 bowls (for making salad and dressing)
Ingredients
Ingredients for Salad
- 1 cup uncooked wild rice
- 1 cup pecans
- 1/4 cup chopped scallions (white and green parts)
- 3/4 cup chopped celery (about 3 stalks)
- 1/2 cup dried cranberries (recommend no sugar added)
- 1 small green apple, chopped
- 2 tbsp chopped fresh parsley (optional)
Ingredients for the Dressing
- 1 tsp orange zest
- 3 tbsp fresh orange juice
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1/2 tsp fine sea salt
- 1/4 tsp pepper
Instructions
- Cook the wild rice according to package directions. Spread it on a baking sheet and chill in the freezer for 10–15 minutes to cool.
- While the rice cooks, toast the pecans and prepare the dressing. To toast pecans in the oven, preheat to 350°F and bake 6–9 minutes, stirring halfway through. Watch closely so they don’t burn. Chop and set aside. (Alternatively, toast in a skillet over medium heat for about 5 minutes, stirring frequently.)
- Whisk together dressing ingredients. Adjust sweetness or tang by adding more maple syrup or an extra tablespoon of apple cider vinegar. Strain orange juice if you prefer no pulp.
- In a large bowl, combine cooled wild rice, toasted pecans, scallions, celery, dried cranberries, chopped apple, and parsley. Pour dressing over the salad and toss to combine.
- Serve immediately or refrigerate until ready to eat. Add toasted pecans just before serving if storing.
Notes
- You can toast pecans on the stovetop in a dry skillet over medium heat—stir frequently and remove when fragrant and golden.
- Strain orange juice for a smoother dressing if desired.
- Make the wild rice a day ahead for faster assembly and improved flavor melding.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Do not freeze.
Nutrition
Carbohydrates: 30 g |
Protein: 4 g |
Fat: 13 g |
Fiber: 4 g |
Sugar: 11 g