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.
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.
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.
Add the pecans, chilled rice and dressing to the salad bowl. Stir until well coated.
Printable Wild Rice Recipe
Servings
8 minutes
Preparing Time
15 minutes
Cooking Time
20 minutes
Calories
kcal
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
DIRECTION
- 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.
