Wild Rice Salad with Apple, Cranberries and Pecans

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Chewy wild rice, crisp apple and buttery pecans make a salad with plenty of texture, while a maple-Dijon dressing keeps each bite bright. Set it beside roasted vegetables or a simple main for dinner; dressing the rice while it is slightly warm helps it soak up the flavor.

The featured image is an AI-generated serving illustration; the finished dish may differ.

Wild Rice Salad with Apple, Cranberries and Pecans

Serves 6 | Prep: 15 minutes | Cook: 60 minutes | Chill: 20 minutes | Total: 95 minutes

Ingredients

• 1 cup wild rice (uncooked, not a rice blend; rinsed and drained)
• 4 cups water
• 3/4 tsp fine salt (divided: 1/2 tsp for the rice and 1/4 tsp for the dressing)
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 2 tsp maple syrup
• 1/4 tsp black pepper
• 1 apple (medium, cored and cut into 1/4-inch dice)
• 2 stalks celery (finely diced)
• 1/4 cup flat-leaf parsley (chopped)
• 1/3 cup dried cranberries
• 1/2 cup roasted unsalted pecans (roughly chopped)

Instructions

1. Make the dressing in a large mixing bowl: whisk together the olive oil, vinegar, Dijon mustard, maple syrup, pepper and 1/4 teaspoon salt. Fold in the celery and parsley. Refrigerate this mixture while the rice cooks. Measure the cranberries and pecans and set them aside.
2. Combine the wild rice, water and remaining 1/2 teaspoon salt in a medium saucepan with a lid. Bring to a boil over high heat, allowing about 5 minutes. Reduce the heat to low, cover and simmer gently for 45–55 minutes. Begin tasting a few grains at 45 minutes: the rice is ready when tender but pleasantly chewy, with many grains split open. If it is still hard, continue simmering, adding a splash of water if needed.
3. Drain the rice thoroughly through a fine-mesh strainer. Spread it in a shallow baking dish in a layer no deeper than 1 inch and refrigerate for 20 minutes to release excess heat; it may still be slightly warm.
4. Add the diced apple, rice and cranberries to the dressing mixture and toss thoroughly. Taste and add salt and pepper as needed. Fold in the pecans just before serving so they retain their crunch. Divide among six plates, about 3/4–1 cup per serving.

Kitchen Tips

Keep hands and tools clean, rinse produce, and keep raw foods separate from ready-to-eat ingredients.

• Use pure wild rice rather than a wild rice blend; blends have different cooking times and water needs.
• Drain well before cooling. Water clinging to the rice will dilute the dressing.
• For make-ahead serving, keep the pecans separate and fold them in at the table.

Food Safety

• Wash hands with warm soapy water for at least 20 seconds before and after handling food. Clean tools, boards and counters with hot soapy water between food items.
• Rinse fresh fruits, vegetables and herbs under running water before peeling, cutting, zesting or juicing. Follow package directions for prewashed or ready-to-eat produce.

Sources: FDA safe food handling and safe minimum cooking temperatures.

Variations

• Replace the apple with a firm pear cut into small dice.
• Use roasted unsalted pumpkin seeds instead of pecans.
• Swap dried cherries, roughly chopped, for the cranberries.

What to Serve With It

Serve with roasted squash and white beans, or alongside a simple roast chicken dinner.

Storage and Reheating

Refrigerate or freeze perishables within 2 hours of cooking or purchase, or within 1 hour at 90 F (32 C) or hotter. Refrigerate promptly in shallow containers; do not wait for room temperature. Keep the refrigerator at 40 F (4 C) or below and use cooked leftovers within 3 days. If reheating leftovers, heat to 165 F (74 C).

Frequently Asked Questions

Should this salad be served warm or cold?

Either works. Serve after the brief cooling step for slightly warm rice against crisp vegetables, or refrigerate the assembled salad until chilled, adding the pecans just before serving.

Why is my wild rice still firm?

Wild rice varies by type and age. Continue simmering until the grains are tender with a little chew, adding water if the saucepan is getting dry. The clock is a guide, not the final test.

Can I make it ahead?

Yes. Make the salad without the pecans, cover and refrigerate. Toss again before serving, then fold in the pecans.

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This recipe was developed with AI assistance and has not been kitchen-tested. Check ingredient labels for allergens and use appropriate food-safety temperatures.