Wild Rice Salad Recipe

Wild rice salad served in an oval plate with a spoon and for on the side.

Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a a great gluten free and vegan fall salad that can be made ahead and served cold.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 284kcal

Author Aysegul Sanford

Ingredients

For The Wild Rice Salad

3 cups cooked wild rice cooled *
1 cup green grapes cut in half
2 oranges peeled and sliced
1/2 cup scallions chopped – both green and white parts
1/4 cup dried cranberries
1 cup pecans
Handful of pomegranate arils for color optional

For The Dressing

1 tablespoon orange zest from one orange
1/2 cup orange juice preferably freshly squeezed (from one to two oranges)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
Pour the dressing over the wild rice salad. Give it a toss.
If you have the time, allow it to sit for 30 minutes in the fridge for all the flavors to blend before serving. Serve.

Video

Notes

Make-Ahead Instructions: You can make this wild rice salad a day in advance. As a matter of fact, I recommend doing so, as it allows all the flavors to mingle and create an incredible flavor profile. Simply mix all the ingredients (including the dressing) in a large bowl, cover it with stretch film and store it in the fridge.
To Store leftovers: Place leftovers in an airtight container and store them in the fridge for up to 3 days.

Nutrition