Wild Rice Salad with Cranberries and Pecans

[Photo: Jennifer Segal]

This hearty autumn salad combines nutty wild rice, dried cranberries, and toasted pecans in a slightly sweet orange-scented vinaigrette. Serve as a light vegetarian meal or side dish to roast chicken, turkey or pork.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Wild Rice Salad with Cranberries and Pecans

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:1 hour
This recipe appears in: Serious Salads: Wild Rice Salad with Cranberries and Pecans


  • 1 cup wild rice, rinsed
  • 1 teaspoon kosher salt
  • 1/2 cup dried cranberries
  • 3/4 cup pecans, toasted and coarsely chopped
  • 2 scallions, finely sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon orange zest and 2 tablespoons juice from one orange
  • 1 teaspoon honey
  • Freshly ground black pepper


  1. 1

    Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.

  2. 2

    Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.


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