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Cranberry Pecan Wild Rice Salad | Creme de la Crumb

Cranberry Pecan Wild Rice Salad

Tasty Fall Cranberry Pecan Wild Rice Salad with red onions, crunchy pecans, tart cranberries, and a sweet dressing! 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Tiffany


  • 1 package wild rice blend
  • 1/2 cup dried cranberries
  • 1/3 cup Diamond of California Shelled Pecans
  • 3 tablespoons sugar
  • 1 green onion, chopped
  • 1 stalk celery, chopped
  • 1/4 red onion, chopped


  • 4 tablespoons apple cider vinegar OR red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sugar
  • 2/3 cup oil (vegetable or olive)
  • 1 teaspoon black pepper


  • 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.


*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.