Wild Rice Salad with Cranberries

3.49 from 188 votes

Simply delicious rustic wild rice salad with cranberries is a great side dish for Thanksgiving ~ makes a healthy fall and winter lunch or snack, too!

Prep Time15

Cook Time40

Total Time40

Course: Salad

Cuisine: American

Servings:

Calories: 206kcal

Bring a quart of water and a teaspoon of salt to boil in a saucepan and add the rice. Bring back to a boil, lower the heat, cover, and cook for about 30-40 minutes, or just until the rice is tender but not mushy. Some of the grains will be splitting. Note: Wild rice will always have a little bite to it, so don't try to cook it until completely soft.
While the rice is cooking, put the pecans in a large skillet and toast, over medium heat, until you smell them and they start to turn slightly brown. Take them off the heat and let them cool before giving them a rough chop. You can also do this in the microwave: spread out single layer, just 2 minutes on high.
Whisk together the dressing in a small jar. If you put the top on and shake it vigorously, it should emulsify. Taste it to adjust the amount of vinegar or seasonings.
Drain the rice and put in a bowl.
Toss the warm rice with some of the dressing, then add the rest of the ingredients.
When ready to serve, add more dressing if needed, and toss well.

Uncooked wild rice keeps well for a year in the pantry if it’s in an airtight container, away from heat, light, and moisture.

Cooked wild rice: fridge 4–5 days or freeze up to 6 months.