Cranberry Pecan Wild Rice Salad
Tasty Fall Cranberry Pecan Wild Rice Salad with red onions, crunchy pecans, tart cranberries, and a sweet dressing!
Servings: 6 servings
Ingredients
- 1 package wild rice blend
- ½ cup dried cranberries
- ⅓ cup pecans
- 3 tablespoons sugar
- 1 green onion chopped
- 1 stalk celery chopped
- ¼ red onion chopped
Dressing
- 4 tablespoons apple cider vinegar OR red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons minced garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- ⅔ cup oil (vegetable or olive)
- 1 teaspoon black pepper
Instructions
- Cook wild rice according to package's instructions. Allow to cool.
- In a large bowl toss together rice, cranberries, green onion, celery, red onion.
- Add pecans to a pan and stir over medium-high heat 2-3 minute until toasted. Add the 3 tablespoons of sugar and continue to stir until sugar is dissolved and nuts are coated. Transfer to a metal baking sheet or glass plate to cool. Break apart and add to salad bowl.
- Toss salad with half of the salad dressing. (see note) Cover and chill until ready to serve or serve immediately.
Notes
*This dressing recipe makes quite a bit of dressing, I like to keep the leftovers in the fridge for a week and use it on other salads. If you don't want any leftover, you can half the recipe.
Nutrition
Calories: 327kcal | Carbohydrates: 18g | Protein: 1g | Fat: 29g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 21mg | Potassium: 64mg | Fiber: 1g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
