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: 327 kcal, Carbohydrates: 18 g, Protein: 1 g, Fat: 29 g, Saturated Fat: 2 g, Trans Fat: 1 g, Sodium: 21 mg, Potassium: 64 mg, Fiber: 1 g, Sugar: 15 g, Vitamin A: 30 IU, Vitamin C: 3 mg, Calcium: 13 mg, Iron: 1 mg