Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette
Colorful, tangy, and packed with texture, this Festive Wild Rice Salad is a celebration of fresh and dried ingredients in perfect harmony. Nutty wild rice forms the hearty base, paired with sweet dried cranberries, crunchy vegetables, toasted nuts, and a zesty citrus vinaigrette. It’s naturally vegan, gluten-free, and works beautifully as a holiday side, a potluck dish, or a fresh weekday lunch. Make it ahead—the flavors only get better with time!
Time Required
Prep Time: 15 minutes
Cook Time: 40–45 minutes (for rice)
Assembly Time: 5 minutes
Total Time: ~1 hour
Servings: 6–8 (as a side)
Ingredients
For the Salad:
1 cup wild rice (or wild rice blend)
2¼ cups water or vegetable broth
½ tsp salt
½ cup dried cranberries
½ cup celery, finely diced
½ red bell pepper, finely chopped
¼ small red onion, finely diced
¼ cup fresh parsley, chopped
¼ cup toasted pecans or walnuts, roughly chopped
(Optional: ¼ cup pomegranate seeds or diced apple for extra sweetness & color)
For the Citrus Vinaigrette:
3 tbsp olive oil
2 tbsp fresh orange juice
1 tbsp lemon juice
1 tsp orange zest
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt & black pepper, to taste
Instructions
Cook the Wild Rice:
Rinse the rice under cool water.
In a medium pot, bring 2¼ cups water or broth to a boil. Add the rice and salt, then reduce heat to a simmer.
Cover and cook for 40–45 minutes, or until the rice is tender and some grains have burst open.
Drain excess water if needed. Let rice cool slightly or fully.
Toast the Nuts (Optional):
While the rice cooks, toast the pecans or walnuts in a dry pan over medium heat for 3–5 minutes until fragrant. Cool and chop.
Make the Citrus Vinaigrette:
In a small bowl or jar, whisk or shake together olive oil, orange juice, lemon juice, zest, mustard, sweetener, salt, and pepper. Taste and adjust as needed.
Assemble the Salad:
In a large mixing bowl, combine the cooled wild rice, cranberries, celery, bell pepper, red onion, parsley, and nuts.
Drizzle with the citrus vinaigrette and toss well to coat.
Chill or Serve:
Serve immediately, or refrigerate for 1–2 hours to allow the flavors to meld. Garnish with extra parsley, citrus zest, or pomegranate seeds if desired.
Tips for Success
Rinse the rice well before cooking to remove excess starch and prevent it from becoming gummy.
Cool the rice completely before mixing with veggies to avoid wilting or soggy textures.
Use fresh citrus juice and zest for the vinaigrette — bottled juices lack the brightness and depth of flavor.
Toast the nuts for better aroma and crunch. This small step makes a big difference.
Let the salad sit for at least 30 minutes after assembly. The flavors meld beautifully over time.
Serve at room temperature or lightly chilled — not too cold, or the vinaigrette flavor will be muted.
Make-ahead friendly: You can prep all components a day in advance and mix before serving.
Variations
Add Protein:
Chickpeas, edamame, or white beans for a plant-based protein boost.
Add shredded rotisserie chicken or diced feta cheese for a more filling meal (vegetarian).
Fruity Additions:
Swap cranberries with chopped dried apricots, golden raisins, or currants.
Add diced apple, pear, or mandarin segments for fresh sweetness.
Herb Variations:
Mix in fresh mint, basil, or dill along with parsley for layered herb flavor.
Add green onions or chives for mild sharpness.
Nut & Seed Options:
Use slivered almonds, pumpkin seeds, or sunflower seeds instead of walnuts or pecans.
Try candied pecans for a sweet-savory crunch.
Grain Swap:
Use quinoa, farro, or brown rice instead of wild rice — adjust cooking time accordingly.
Dressing Upgrade:
Add a splash of balsamic vinegar for depth.
Use grated ginger or shallots for extra zing.
For creamy dressing, whisk in a spoonful of Greek yogurt or tahini.
Q&A – Frequently Asked Questions
Q: Can I use a wild rice blend instead of pure wild rice?
A: Yes, a wild rice blend (often mixed with brown or red rice) works well and is more budget-friendly. Cooking time may be shorter — check the package.
Q: Can I make this salad ahead of time?
A: Absolutely! It tastes even better the next day. Store in an airtight container in the fridge for up to 3–4 days.
Q: Is this salad vegan and gluten-free?
A: Yes! Just ensure your mustard and sweetener (maple syrup) are vegan-certified. The entire recipe is naturally gluten-free.
Q: Can I serve it warm?
A: This salad is best served chilled or room temperature, but you can serve it slightly warm if freshly made. Avoid reheating once dressed.
Q: What does it pair well with?
A: It’s perfect with roasted vegetables, grilled tofu, lemon herb chicken, or part of a holiday spread with other grain or green salads.
Nutrition Information (Per serving – approx. for 1 of 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~260 kcal |
| Protein | ~5g |
| Carbohydrates | ~35g |
| Dietary Fiber | ~4–5g |
| Total Fat | ~11g |
| Saturated Fat | ~1g |
| Sugars (Natural) | ~7g |
| Sodium | ~150mg |
| Vitamin C | ~25% DV |
| Iron | ~10–12% DV |
| Magnesium & Folate | High |
Nutritional values may vary based on specific ingredients used (type of nuts, oil, rice, and sweetener).
Conclusion
The Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette is a refreshing, wholesome, and elegant dish bursting with texture and color. It’s an ideal side for the holidays, a balanced light lunch, or a standout potluck favorite. With nutty wild rice, sweet-tart cranberries, crisp veggies, and a bright citrus dressing, every bite delivers flavor and nutrition in harmony.
It’s make-ahead friendly, easy to customize, and just as delicious the next day — making it a star in your seasonal or everyday recipe collection.