American Wild Rice and Cranberry Salad

About This Recipe

Wild rice, a grain native to the Great Lakes region and historically harvested by Ojibwe and other Indigenous communities, brings a distinctly chewy texture and nutty flavor that sets this salad apart from more common rice-based dishes. Dried cranberries and toasted pecans add sweet and crunchy contrast, echoing the flavors commonly found on an American Thanksgiving table, while celery contributes a fresh, crisp bite throughout. Dressed simply in a light vinaigrette rather than anything heavy or creamy, this salad works well served warm alongside roasted turkey or chilled as a make-ahead side for a potluck or holiday gathering.

Ingredients

Serves 4

• 1.5 cupswild rice(rinsed)
• 4 cupswater or vegetable stock
• 1 tspsalt
• 1/2 cupdried cranberries
• 1/2 cuptoasted pecans(chopped)
• 2celery stalks(diced)
• 3scallions(chopped)
• 1/4 cupolive oil
• 2 tbspapple cider vinegar
• 1 tbspmaple syrup
• 1/4 tspblack pepper

Instructions

1. 1

   Cook the wild rice

   Simmer wild rice in water or stock with salt for 40-45 minutes until tender and some grains have split open; drain any excess liquid.

2. 2

   Cool slightly

   Let the cooked rice cool to warm or room temperature.

3. 3

   Combine

   Toss the rice with dried cranberries, toasted pecans, celery and scallions.

4. 4

   Make the dressing

   Whisk olive oil, apple cider vinegar, maple syrup and black pepper together.

5. 5

   Dress

   Pour the dressing over the salad and toss well.

   Let the rice cool to at least warm before dressing — piping hot rice can wilt the fresh celery and scallions too much.

6. 6

   Serve

   Serve warm or chilled.

Variations

• •

  Adding crumbled goat cheese or feta gives a creamier, tangier version.

• •

  A mix of wild rice and regular brown rice can stretch the dish and shorten cooking time slightly.

• •

  Dried cherries can substitute for cranberries for a different, less tart sweetness.

Storage

Refrigerate up to 4 days in an airtight container; the salad holds up well and can be served straight from the fridge or brought to room temperature.

Frequently Asked Questions