Wild Rice Salad Recipe (2024)

Like most people, I have a few go-to autumn salad recipes that I make during the holidays. They are those dishes that I have been making for many years and have been able perfect over time. This Wild Rice Salad recipe is one of them.

Plus, here at Foolproof Living, we love wild rice. I know you like it too because two of our most popular fall recipes, Wild Rice Stuffing and Wild Rice Pilaf, feature this magical ingredient.

Originally shared by Ina Garten (aka Barefoot Contessa), this cold wild rice salad recipe is a great way to brighten your holiday table with some color and sweet and savory flavors. Plus, it is a great make-ahead salad recipe that you can serve cold, which I think is the best part because you can get it ready a day before and put it on the table right before dinner.

That being said, it is also a great salad for potlucks and summer picnics, as it pairs well with grilled meats and veggies.

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Ingredients:

You will need two sets of ingredients to make this Vegan Wild Rice Salad recipe:

1. The Dressing: Gather olive oil, freshly squeezed orange juice, orange zest, and salt and pepper.
2. Salad Ingredients: Cooked and cooled wild rice (recipe & method below), grapes, oranges, scallions (aka green onions), dried cranberries, pecans, and a handful of pomegranate seeds (optional.)

How To Make Wild Rice Salad?

The recipe for this cold wild rice salad has 3 folds.

First, cook the wild rice. I wrote a lengthy post about how to cook wild rice and Instant Pot Wild rice a while back, so I won’t bore you with the details. However, if you need a quick guide, below is my wild rice-to-water ratio for the perfect, wild rice recipe.

Second, prep the salad ingredients: Simply place cooked (and cooled wild rice), grapes, orange slices, scallions, pecans, and cranberries in a large bowl. Set it aside.

To make the dressing, whisk together extra virgin olive oil, orange zest, orange juice, and salt and pepper. Here, I highly recommend zesting the orange before squeezing it to make it easier on yourself.

Finally, drizzle the dressing over the wild rice mixture. If using, sprinkle it with pomegranate arils. Give it a gentle toss, taste for seasoning, and add if necessary.

If you have your wild rice cooked and ready, the whole process takes no more than 20 minutes. If you have the time, cover it with stretch film and let it rest in the fridge for 30 minutes before serving.

How To Make Ahead and Store:

This wild rice pomegranate salad is ideal for meal prep or dinner parties as it can be made ahead and it stores well. Here is how I do it:

• Make-Ahead Instructions: This salad can be made a day in advance. As a matter of fact, I recommend doing so, as it allows all the flavors to mingle and create an incredible flavor profile. Simply mix all the ingredients (including the dressing) in a large bowl a day in advance. Cover it with stretch film and store it in the fridge. Remove from the fridge an hour before you are ready to serve it so it can come to room temperature.
• To Store leftovers: Place the leftovers of this Minnesota wild rice salad in an airtight container and store it in the fridge for up to 3 days.

What To Serve it With?

This healthy wild rice salad recipe goes well with so many meat and vegetarian meals. Below are my favorites:

• Turkey recipes: It is no secret that wild rice recipes are popular as a side dish for Thanksgiving. I also serve this cranberry wild rice salad when I make my Marinated Turkey Tenderloin and Baked Turkey Tenderloin recipes.
• Beef Dishes: Dishes with big flavors like my Pressure Cooker Pot Roast, Baked Meatball and Potatoes, and Vegetable Beef Soup pair very well with this salad.
• Vegetarian Meals: Serve it with my Quinoa Stew or Cauliflower Curry for a filling vegetarian main dish.

Wild Rice Salad Recipe

Yields: 6 servings

Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a a great gluten free and vegan fall salad that can be made ahead and served cold.

Nutrition

Calories: 284kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 342mg | Fiber: 5g | Sugar: 14g | Vitamin A: 249IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 1mg