Wild Rice and Cranberry Salad

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Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette


Ingredients:


1 cup wild rice


3 cups water or vegetable broth


1/2 cup dried cranberries


1/2 cup chopped celery


1/4 cup chopped red onion


1/4 cup chopped parsley


1/4 cup chopped pecans or walnuts (optional)


1/4 cup crumbled feta cheese (optional)


For the Dressing:


3 tablespoons olive oil


2 tablespoons orange juice


1 tablespoon apple cider vinegar


1 teaspoon honey or maple syrup


1/2 teaspoon Dijon mustard


Salt and pepper, to taste


Directions:

Rinse wild rice under cold water. In a saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and some grains have split. Drain any excess liquid and let cool.


In a large bowl, combine the cooled rice with cranberries, celery, red onion, parsley, and nuts if using.


In a small bowl, whisk together all dressing ingredients until well combined.


Pour the dressing over the rice mixture and toss to coat evenly.


Fold in feta cheese if using. Chill for 20–30 minutes before serving to allow flavors to meld.


Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 310 kcal | Servings: 4 servings


Hearty, tangy, and colorful 🍊🌾 This Wild Rice and Cranberry Salad is the perfect balance of sweet, nutty, and savory!

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