Wild Rice Salad With Cranberries and Pecans Recipe

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.

Recipe Facts

Active: 15 mins
Total: 60 mins
Serves: 4 servings

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

Nutrition Facts (per serving)
311 Calories
21g Fat
31g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 311
% Daily Value*
Total Fat 21g 27%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 319mg 14%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 14%
Total Sugars 18g
Protein 4g
Vitamin C 6mg 28%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 177mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)