This vibrant Wild Rice Salad is a nutrient-packed, plant-based dish that combines nutty wild rice, juicy grapes, crisp oranges, and crunchy pecans.
Rich in fiber, plant protein, and heart-healthy fats, it’s naturally low in saturated fat and gluten-free.
Quick to prepare and perfect for meal prep, it’s a refreshing, satisfying salad that works beautifully as a side or a light main.
Wild Rice Salad
Equipment
- 1 Medium Saucepan with Lid
- 1 Large Salad Bowl
- 1 small mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
- Spoon or spatula (for tossing)
Ingredients
For the Wild Rice:
- 1 cup wild rice rinsed
- 3 cups water or vegetable stock
- ½ teaspoon kosher salt
For the Salad:
- 1 cup green grapes halved
- 2 oranges peeled and sliced
- ½ cup scallions chopped (white and green parts)
- ¼ cup dried cranberries
- 1 cup pecans
- Handful of pomegranate arils optional
For the Dressing:
- 1 tablespoon orange zest from 1 orange
- ½ cup fresh orange juice 1–2 oranges
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Wild Rice: Start by rinsing 1 cup of wild rice under cold running water. Rinsing removes excess starch and ensures that the rice cooks evenly without sticking together. In a medium saucepan, combine the rinsed wild rice with 3 cups of water or vegetable stock and 1/2 teaspoon of kosher salt. Place the saucepan over medium-high heat and cover it with a lid. Bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low so the rice simmers gently. Cover the pan and let it cook for about 40–45 minutes. The rice is done when some of the kernels have split open and are tender yet slightly chewy. If there is any excess liquid remaining, carefully drain it. Transfer the cooked rice to a large plate or bowl to cool to room temperature. Spreading it slightly helps it cool faster and prevents clumping.
- Prepare the Fruits and Scallions: While the wild rice is cooking, prep the fresh ingredients. Slice 1 cup of green grapes in half, taking care to remove any seeds if present. Peel 2 oranges and cut them into thin slices or segments. Trim the ends of 1/2 cup of scallions and chop both the white and green parts finely, ensuring an even distribution of flavor throughout the salad. This step ensures that your fruits and vegetables are ready to toss with the rice without any delay, keeping everything fresh and vibrant.
- Toast the Pecans: For added depth of flavor, lightly toast 1 cup of pecans. Place the pecans in a dry skillet over medium heat. Stir frequently to prevent burning, and toast them until they are fragrant and lightly browned, about 3–5 minutes. Toasting enhances their natural nutty flavor and adds a pleasant crunch to the salad. Once toasted, set them aside to cool.
- Combine the Salad Base: In a large salad bowl, add the cooled wild rice. Gently fold in the halved grapes, orange slices, chopped scallions, dried cranberries (1/4 cup), and the cooled toasted pecans. If you’re using pomegranate arils, sprinkle a small handful on top for added color and texture. Carefully combine all ingredients using a spatula or large spoon, making sure the fruits and nuts are evenly distributed without mashing the delicate orange slices.
- Prepare the Orange Vinaigrette: In a small mixing bowl, whisk together 1/2 cup of freshly squeezed orange juice (from 1–2 oranges), 1 tablespoon of orange zest, 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Whisk briskly until the ingredients are fully emulsified and the dressing has a slightly thickened consistency. The olive oil adds richness, while the fresh orange juice and zest provide a bright, citrusy tang that perfectly complements the sweetness of the grapes and cranberries.
- Dress the Salad: Slowly pour the prepared orange vinaigrette over the wild rice mixture. Using a large spoon or spatula, gently toss the salad, ensuring that every grain of rice and piece of fruit is coated with the dressing. Toss carefully to maintain the integrity of the orange slices and grapes—they should remain whole and plump. The goal is an evenly dressed salad that glistens with the citrus dressing.
- Marinate and Chill (Optional but Recommended): For maximum flavor, cover the salad with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the flavors of the fruit, nuts, and rice to meld together, creating a more harmonious and flavorful salad. If you’re making this salad ahead of time for meal prep, it can be stored in the fridge for up to 24 hours before serving.
- Serve and Enjoy: Before serving, give the salad one final gentle toss to redistribute the dressing and ingredients. Scoop into serving bowls and, if desired, sprinkle additional pomegranate arils or a few extra toasted pecans on top for garnish. This salad is perfect as a side dish for dinner, a light lunch, or even as a centerpiece for a brunch or potluck. Its combination of sweet, tart, and nutty flavors makes it a crowd-pleaser while remaining healthy and satisfying.
Notes
- Soaking wild rice for 1–2 hours before cooking can cut the cooking time nearly in half. Avoid soaking longer, as it may alter texture.
- Toasting the pecans before adding them enhances their flavor and gives the salad a satisfying crunch.
- Freshly squeezed orange juice and zest make a noticeable difference in flavor compared to bottled juice.
- Allowing the salad to chill for 30 minutes improves flavor blending and makes it more refreshing.
- This salad is naturally gluten-free, vegan, and rich in fiber and plant-based protein.
Chef’s Secrets For Perfect Salad
The key to a standout wild rice salad lies in ingredient preparation and balance.
Always rinse the wild rice to remove excess starch, ensuring that it cooks evenly and stays fluffy rather than sticky.
Toasting nuts brings out deeper flavors and adds crunch, creating a pleasing contrast with soft fruits.
Use ripe, juicy grapes and fresh oranges for sweetness and acidity that brightens the dish.
When combining ingredients, fold gently to preserve the integrity of the fruit slices.
Lastly, allow the salad to rest in the fridge after dressing; this marination step encourages flavors to meld, creating a more harmonious and vibrant taste experience.
Serving Suggestions To Impress Guests
This wild rice salad is versatile and pairs well with a variety of dishes.
Serve it alongside roasted chicken, grilled fish, or plant-based protein like tofu or tempeh for a complete meal.
It also works beautifully as a colorful centerpiece for brunch spreads, picnics, or potlucks.
Garnish with extra toasted pecans or pomegranate seeds to elevate presentation.
For a light lunch, serve it in a large bowl with a few fresh greens and a drizzle of olive oil, making it satisfying yet refreshing.
Storage Tips For Freshness
Store leftover wild rice salad in an airtight container in the refrigerator for up to three days.
Keep the salad chilled until serving to maintain freshness and prevent the fruits from softening too much.
If storing for longer periods, consider keeping the dressing separate and tossing it in just before serving to preserve texture.
For meal prep, portion individual servings into containers for grab-and-go lunches.
The salad may slightly absorb the dressing over time, intensifying flavors, which many find even more delicious the next day.
Frequently Asked Questions
1. Can I cook wild rice faster?
Yes! Soaking wild rice in water for 1–2 hours before cooking reduces the cooking time by nearly half. Alternatively, using a pressure cooker or instant pot allows the rice to cook in about 30–35 minutes. Avoid over-soaking to prevent a mushy texture.
2. Can I substitute other nuts?
Absolutely. Walnuts, almonds, or cashews work well as alternatives. Toast them lightly to enhance flavor and maintain a satisfying crunch. The choice depends on your preference for taste and texture.
3. Can I make this salad vegan?
This recipe is naturally vegan and gluten-free, making it suitable for plant-based diets. All ingredients are plant-derived, including nuts and fruit, providing fiber, protein, and healthy fats without any animal products.
4. How long can I store leftovers?
Leftovers can be safely kept in the fridge for up to three days in an airtight container. For best texture, store the dressing separately if planning to keep it longer, and toss just before serving.
5. Can I add other fruits or vegetables?
Yes! Apples, pears, or dried cherries can add variety, while roasted vegetables like sweet potatoes or bell peppers add heartiness.
Keep in mind the balance of flavors—sweet, tangy, and nutty elements complement each other best.
