Wild Rice Salad with Orange and Cranberries Recipe
Meet your new favorite salad: Wild Rice Salad with Orange and Cranberries. If you’re searching for a dish that packs vibrant color, irresistible texture, and zesty-sweet flavors into every forkful, this salad will win you over instantly. With chewy wild rice, juicy orange, tart cranberries, toasty nuts, and a citrusy honey-mustard dressing, it strikes that perfect balance between indulgence and nutrition—equally suited for weeknight dinners or holiday spreads. Whether you serve this up for a picnic, potluck, or meal prep, it never fails to impress and satisfy.
Ingredients You’ll Need
Each ingredient in this recipe tends to shine while supporting the others—think crunchy, sweet, nutty, and fresh notes all mingling together. Gather these essentials, and you’re halfway to creating a Wild Rice Salad with Orange and Cranberries that’ll steal the show.
- Wild rice blend: This sturdy, nutty grain forms the chewy backbone of the salad and soaks up all those tasty flavors.
- Water or broth: Cooking the rice in broth deepens its flavor; water works well if you prefer a lighter profile.
- Salt: Essential for seasoning the rice as it cooks and bringing out all the bright flavors.
- Dried cranberries: They add sweet, tart pops and beautiful color; try to use unsweetened if possible.
- Orange segments: Fresh or canned, these offer juicy bursts that are absolutely necessary for the salad’s signature tang.
- Chopped celery: For a satisfying crunch and a hint of earthiness amid all the sweetness.
- Chopped green onions: These mild, crisp onions brighten up every bite with their subtle zing.
- Chopped pecans or walnuts (toasted): Toasting the nuts elevates their flavor and adds richness you don’t want to miss.
- Chopped fresh parsley: A generous handful for freshness, color, and a little herbal lift.
- Orange juice (for the dressing): This forms the sweet-tart base for the citrus vinaigrette that ties everything together.
- Olive oil: The backbone of a smooth, luscious dressing.
- Apple cider vinegar: Adds balanced acidity to make all the other flavors pop.
- Dijon mustard: For just a bit of zip and creamy body in the dressing.
- Honey: Sweetens the dressing but lets the natural fruit flavors shine.
- Black pepper: A little bite to season the salad and round out the sweetness.
How to Make Wild Rice Salad with Orange and Cranberries
Step 1: Cook the Wild Rice Blend
Start by giving your wild rice blend a good rinse under cold water to wash away any dust or excess starch. In a medium saucepan, combine the rice, 2¼ cups of your chosen liquid (water or broth), and ½ teaspoon of salt. Bring it all to a boil, then lower the heat, cover, and let it gently simmer for about 45 minutes. You’re looking for tender grains that hold their shape—don’t let them get mushy! If any liquid remains, simply drain it off and spread the rice out on a baking sheet or large plate to cool completely. This prevents the salad from becoming soggy later on.
Step 2: Prepare the Mix-Ins
While the rice cools, chop your celery, green onions, parsley, and toast your choice of nuts for added depth and crunch. Toasting nuts is easy—just spread them out on a pan and bake at 350°F for 8-10 minutes, shaking halfway, until fragrant and golden. Drain your orange segments if using canned fruit, or peel and segment a fresh orange, removing any seeds and membrane for the juiciest, prettiest results.
Step 3: Make the Orange-Honey Dijon Dressing
In a small bowl or jar, briskly whisk together the orange juice, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Whisk until everything is well emulsified and the dressing looks glossy and thick. Taste and tweak: if you want more tang, add a splash more vinegar; for sweetness, another drizzle of honey. This zesty dressing is what marries all the ingredients, so make sure you love the flavor before assembling your Wild Rice Salad with Orange and Cranberries.
Step 4: Assemble the Salad
In a large serving bowl, add your cooled wild rice blend. Top with dried cranberries, orange segments, celery, green onions, toasted nuts, and parsley. Pour the vibrant dressing over everything and, using two large utensils, gently toss the salad until everything is evenly coated and distributed. Be gentle—this helps the orange pieces and rice keep their lovely shape. The colors and textures will jump out at you immediately, setting the stage for a stunning presentation.
Step 5: Chill and Serve
For the best Wild Rice Salad with Orange and Cranberries experience, cover the bowl and let it chill in the refrigerator for at least 30 minutes before serving. This mellowing time allows the rice to soak up every bit of flavor, plumps the cranberries further, and blends everything into a harmonious, craveable salad. Give it a final toss before serving—taste and adjust seasoning if needed.
How to Serve Wild Rice Salad with Orange and Cranberries
Garnishes
Sprinkle a bit of extra chopped parsley or a handful of toasted nuts right before serving to make your Wild Rice Salad with Orange and Cranberries even more visually appealing. A sprinkle of crumbled feta or goat cheese adds creaminess and tang if you’re feeling decadent. Bright pomegranate seeds or extra orange zest also add pop and aroma.
Side Dishes
This salad is ultra-versatile and loves a supporting cast. Pair it alongside grilled chicken, salmon, or your favorite roasted vegetables for a nutritious, satisfying meal. During the holidays, it makes a festive side for turkey or ham, and it plays beautifully with anything smoky, earthy, or citrusy.
Creative Ways to Present
Try serving Wild Rice Salad with Orange and Cranberries in individual mason jars for picnics or lunchboxes—layer the ingredients for a dramatic look! Hollowed-out orange halves make adorable edible bowls for party appetizers, or mound the salad over a bed of arugula or baby spinach on a large platter for buffet-style gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Wild Rice Salad with Orange and Cranberries stores beautifully. Pack it into an airtight container and refrigerate for up to three days. The flavors deepen as it sits, making the next day’s lunch or snack even more delicious.
Freezing
While wild rice itself can be frozen successfully, the fresh ingredients (especially oranges and celery) lose their crispness in the freezer, so it’s best not to freeze the assembled salad. If needed, freeze the cooked wild rice separately and add fresh mix-ins when you’re ready to enjoy it.
Reheating
This is a salad that’s meant to be enjoyed cold or at room temperature. If you’ve stored it in the fridge, just let it sit for about 15 minutes to take the chill off. Reheating isn’t necessary and may wilt the vibrant textures you love.
FAQs
Can I use only wild rice instead of a blend?
Absolutely! Pure wild rice has a stronger, earthier flavor and a chewier bite. It works beautifully as a solo act in this salad, though the cooking time may be a bit longer and the color even more dramatic.
Is it possible to make Wild Rice Salad with Orange and Cranberries vegan?
Yes! Simply swap the honey for maple syrup or agave nectar. The rest of the ingredients are already plant-based, so this is an easy recipe to make fully vegan.
What’s the best way to toast nuts for this recipe?
Spread the nuts out on a baking sheet and toast in a preheated oven at 350°F for 8-10 minutes, stirring once or twice, until golden and fragrant. Let them cool before adding to your dish for the best crunch and flavor.
Can I make Wild Rice Salad with Orange and Cranberries a day ahead?
Absolutely! In fact, making it ahead lets the flavors mingle and deepen. Just hold off on adding delicate garnishes like cheese or extra nuts until right before serving to keep them fresh.
Can I use pomegranate seeds instead of cranberries?
Definitely. Pomegranate seeds add juicy bursts and a similar tang, plus they look stunning. They’re a great substitute if you want a little twist while keeping that gorgeous ruby color.
Final Thoughts
Wild Rice Salad with Orange and Cranberries is one of those standout recipes you’ll want to make on repeat, no matter the season. Its bold flavors, beautiful presentation, and flexibility for make-ahead meals make it the ultimate crowd-pleaser. Gather your ingredients, invite some friends, and see just how joyful this salad can make your table!
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Wild Rice Salad with Orange and Cranberries Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Wild Rice Salad with Orange and Cranberries is a delightful combination of flavors and textures that make for a refreshing and satisfying dish. The nutty wild rice, sweet cranberries, juicy orange segments, and crunchy nuts come together beautifully in a zesty orange dressing.
Ingredients
Salad:
- 1 cup uncooked wild rice blend
- 2¼ cups water or broth
- ½ teaspoon salt
- 1 cup dried cranberries
- 1 cup orange segments (fresh or canned, drained)
- ½ cup chopped celery
- ½ cup chopped green onions
- ½ cup chopped pecans or walnuts (toasted)
- ¼ cup chopped fresh parsley
For the Dressing:
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse and Cook Wild Rice: Rinse the wild rice blend and cook it in salted water or broth according to package directions (about 45 minutes), until tender but not mushy. Drain any excess liquid and allow the rice to cool completely.
- Prepare Salad: In a large bowl, combine the cooked and cooled rice, dried cranberries, orange segments, celery, green onions, toasted nuts, and parsley.
- Make Dressing: In a small bowl, whisk together the orange juice, olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Combine and Chill: Pour the dressing over the salad and toss gently to combine. Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- This salad can be made a day ahead and stored in the fridge.
- Add feta or goat cheese for a creamy twist, or use pomegranate seeds instead of cranberries for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 12g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
