Month: October 2025

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Recipes Salads

Easy Wild Rice Salad with Oranges and Cranberries

Wild Rice Salad

This easy wild rice salad with oranges and cranberries is delicious year round but is especially tasty in the fall when oranges are in season. It makes a perfect side dish for Thanksgiving. A great way to get some more whole grains into your diet. This salad keeps for 4-5 days in the refrigerator so it is perfect for packed lunches.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make wild rice salad

Wild Rice Salad Ingredients:

  • 1 Cup wild rice blend, cooked according to package directions
  • 6 Mandarin oranges, cubed
  • 1 Avocado
  • 1 shallot, minced
  • 1/2 cup dried cranberries
  • 6 diced dried apricots
  • 1/2 cup fresh parsley
  • 1/2 cup avocado oil
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 3/4 cup pecans

How to make wild rice salad

Start by rinsing the wild rice blend using a mesh strainer.

Rinse the rice
Rinse the rice

Cook the wild rice blend according to package directions. Allow the rice to cool before adding it to the salad.

Slice the avocado in half, remove the pit. Dice one half and put it into a large salad bowl along with the oranges, half of the shallot, cranberries, apricots and parsley.

Wild rice salad ingredients

For the dressing: Combine the other half of the avocado, half of the shallot, avocado oil, vinegar, Dijon mustard and agave in a mini food processor. Process until smooth.

wild rice salad dressing

Add the pecans, chilled rice and dressing to the salad bowl. Stir until well coated.

wild rice salad ingredients
Add chilled wild rice
mix the wild rice salad

Printable Wild Rice Recipe

Wild Rice SaladDownload

Recipe By Kristin
Course: Salads Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

15 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 1 Cup wild rice blend, cooked according to package directions

  2. 6 Mandarin oranges, cubed

  3. 1 Avocado

  4. 1 shallot, minced

  5. 1/2 cup dried cranberries

  6. 6 diced dried apricots

  7. 1/2 cup fresh parsley

  8. 1/2 cup avocado oil

  9. 3 Tablespoons red wine vinegar

  10. 1 teaspoon Dijon mustard

  11. 1 teaspoon agave

  12. 3/4 cup pecans

DIRECTION

  1. Start by rinsing the wild rice blend using a mesh strainer. Cook the wild rice blend according to package directions. Allow the rice to cool before adding it to the salad.<br>Slice the avocado in half, remove the pit. Dice one half and put it into a large salad bowl along with the oranges, half of the shallot, cranberries, apricots and parsley.<br><strong>For the dressing:</strong> Combine the other half of the avocado, half of the shallot, avocado oil, vinegar, Dijon mustard and agave in a mini food processor. Process until smooth.<br>Add the pecans, chilled rice and dressing to the salad bowl. Stir until well coated.

NOTES

As an Amazon associate, I earn from qualified purchases.

Categories
Easy meals Recipes Sides

Easy Creamy Pumpkin Cranberry Risotto Recipe

Creamy Pumpkin Cranberry Risotto

Try this easy creamy pumpkin cranberry risotto recipe. It’s a perfect side for Thanksgiving or a great family meal. It also makes great leftovers for packed lunches. It’s a perfect way to use up some tasty and nutritious pumpkin puree. You can even use your Jack-O-Lantern puree in this recipe.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make Pumpkin Risotto:

Pumpkin Risotto Ingredients:

  • 4 Cups Vegetable stock – Use homemade: find the recipe here.
  • 1 Cup Pumpkin puree – Use homemade: find the recipe here.
  • 2 Tablespoons butter
  • 1 Shallot, minced
  • 1 teaspoon fresh thyme
  • 1 1/2 Cups Arborio rice
  • 1/2 Cup White Wine
  • 1/2 grated parmesan cheese
  • 1/4 Cup chopped fresh parsley
  • Salt and fresh ground pepper to taste
  • 5 Ounces goat cheese
  • 1/2 Cup dried cranberries

How to Make Pumpkin Risotto:

Start by soaking the dried cranberries in warm water. Allow the cranberries to soak while you prepare the other ingredients.

soaking dried cranberries

In a medium saucepan, whisk together the stock and pumpkin puree. Bring to a gentle simmer, then reduce heat to low. Cover and keep warm.

pumpkin and stock simmering

In a large frying pan sauté the shallot in butter until slightly softened. Add the thyme and rice and sauté for 1 more minute.

Sauté the shallot

Add the wine and continue to cook until all liquid is gone.

add white wine

Start adding the warm stock/pumpkin mixture 1 ladle at a time. Cook on low heat, stirring occasionally until all liquid is gone before adding another ladle. This process should take approximately 20 minutes.

add the stock

When you add the last ladle of stock/pumpkin, stir in the cheeses, drained cranberries, and parsley.

add cheese and cranberries

Continue to stir and cook until the cheeses are melted completely and the liquid is gone.

Stir the pumpkin risotto

Season with salt and pepper and serve.

Creamy Pumpkin Cranberry Risotto

Printable Pumpkin Risotto Recipe:

Creamy Pumpkin RisottoDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

10 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 4 Cups Vegetable stock

  2. 1 Cup Pumpkin puree

  3. 2 Tablespoons butter

  4. 1 Shallot, minced

  5. 1 teaspoon fresh thyme

  6. 1 1/2 Cups Arborio rice

  7. 1/2 Cup White Wine

  8. 1/2 grated parmesan cheese

  9. 1/4 Cup chopped fresh parsley

  10. Salt and fresh ground pepper to taste

  11. 5 Ounces goat cheese

  12. 1/2 Cup dried cranberries

DIRECTION

  1. Start by soaking the dried cranberries in warm water. Allow the cranberries to soak while you prepare the other ingredients.<br>In a medium saucepan, whisk together the stock and pumpkin puree. Bring to a gentle simmer, then reduce heat to low. Cover and keep warm.<br>In a large frying pan sauté the shallot in butter until slightly softened. Add the thyme and rice and sauté for 1 more minute.<br>Add the wine and continue to cook until all liquid is gone. Start adding the warm stock/pumpkin mixture 1 ladle at a time. Cook on low heat, stirring occasionally until all liquid is gone before adding another ladle. This process should take approximately 20 minutes.<br>When you add the last ladle of stock/pumpkin, stir in the cheeses, drained cranberries, and parsley. Continue to stir and cook until the cheeses are melted completely and the liquid is gone. Season with salt and pepper and serve.

NOTES

As an Amazon associate, I earn from qualified purchases.

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