Wild Rice Salad with Nuts and Cranberries

For us plant-eaters, what to bring to a potluck that everyone, even our meat-eating friends and relatives will like, is a challenge. But I think you’ve found it right here, yes sir! This uses a wild rice blend studded with fruits and nuts, shallots and celery and bathes it in a lemony vinaigrette. I made this recipe with three finished cups of wild rice blend, and only had this small amount left to do my photo. It was that good, I didn’t even have time to think about a picture.

Wild Rice Salad with Nuts and Cranberries
Serves 2 as a main dish meal, 4 as a side dish

1 cup wild rice blend (do not use a seasoning packet if included in the package)
1/2 cup cranberries (if they are drying out, pour some hot water on them and let them soak for a few minutes, then drain)
2/3 cup chopped nuts
5-6 green onions, green parts only, chopped into thin rings
1/2 red onion, chopped
2 stalks of celery, chopped

For Dressing:
2 tablespoons vinegar (red wine or rice vinegar works for me)
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, finely minced
1 teaspoon Dijon mustard
1 teaspoon sugar or other sweetener
1/3 cup olive oil
Sea salt and freshly cracked pepper to taste


Make wild rice blend according to package directions, set aside when done in a large bowl.

Add drained cranberries, chopped nuts, green onions, red onion, and celery to bowl. Toss together with a fork.

Mix up the dressing ingredients in a jar or shaker with a lid. Once blended, add the olive oil and shake again. Once it has a uniform consistency, pour over wild rice mixture.

Taste for seasonings, you may want to add more salt or pepper.

Serve or store in fridge for a day or so until ready to use.

I served this with chard, boiled for a few minutes til tender, squeezed dry in a towel and then sliced into strips and briefly tossed in a mixture of olive oil and salt, along with whole berry homemade cranberry sauce. Thanksgiving in January!


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