Harvest Wild Rice & Pecan Salad
Experience a burst of flavors with our Harvest Wild Rice & Pecan Salad, a delightful blend of nutty pecans, earthy wild rice, and sweet-tart cranberries. Perfect for picnics or cozy dinners, this vibrant salad is not just visually appealing but also easy to prepare. Serve it as a side dish or a light main course—either way, it promises to impress your guests and satisfy your cravings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves about 6 people 1x
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
Ingredients
Scale
- 1 cup wild rice
- ½ cup toasted pecans
- ½ cup dried cranberries
- 1 cup celery, finely chopped
- ½ cup green onions, sliced thinly
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse wild rice under cold water. In a pot, combine it with 4 cups of water and bring to a boil. Reduce heat and simmer until tender (about 45 minutes). Drain and let cool.
- Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8-10 minutes until fragrant.
- In a large bowl, mix cooled wild rice with celery, green onions, cranberries, and parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour over the salad and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving for enhanced flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For added sweetness, consider including more dried cranberries or swapping pecans for walnuts. This salad can be prepared a day ahead; it will taste even better after sitting overnight.