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Wild Rice Salad with Cranberries and Pecans (Gluten-free, soy-free, dairy-free)

I grew up on wild rice hotdish, wild rice soup, wild rice tetrazzini ... basically, wild rice everything. Now that I live in Florida, wild rice isn't 'in my face' like it was up north so I often forget just how much I love it. The nutty flavor, the earthy crunch... OMG! Doesn't matter to me if it's hot or cold. I love it.

This wild rice salad is bursting with flavor and textures! It’s loaded with filling fiber, crunchy pecans and water chestnuts, tangy mandarin oranges and dried cranberries. Green onions and chopped parsley add an extra fresh-factor. I also added bean sprouts because I needed to use them up, but you could easily leave them out if you want a smaller bite.

Wild Rice Salad with Cranberries and Pecans (Gluten-free, soy-free, dairy-free)

I think that one of the reasons we used wild rice so much up north was because it was so readily available already cooked in most grocery stores. No need to rinse over and over and wait for them to cook before you could put your meal together. When I saw that Amazon carries the same Canoe brand cooked wild rice that I grew up on, I just HAD to buy an entire case. lol

Wild Rice Salad with Cranberries and Pecans (Gluten-free, soy-free, dairy-free)


  • 2 T olive oil

  • 1/2 yellow onion, chopped

  • 1.5 tsp salt

  • 1 clove garlic, finely chopped

  • 1 can diced water chestnuts, drained

  • 5 cups prepared wild rice (or two 40-oz cans of Canoe brand cooked wild rice)

  • 3 T apple cider vinegar

  • 2 T honey

  • 1 tsp dijon mustard

  • 1/2 cup chopped pecans

  • 1/2 cup dried cranberries

  • 1 can mandarin orange slices, drained

  • 2 scallions, light and green parts, sliced

  • 1/4 cup fresh Italian parsley, chopped


  • In a large skillet, heat the olive oil over medium heat.

  • Add the onion and salt. Saute until the onion and saute about 3 minutes.

  • Stir in the garlic. Cook for another 2 minutes.

  • When the onions become translucent, add the water chestnuts and wild rice. Cook until warmed through (about 2-3 minutes).

  • Remove from heat, transfer to a medium mixing bowl and allow to cool.

  • While the mixture is cooling, make the dressing in a small bowl by whisking together the apple cider vinegar, honey, and dijon mustard.

  • When the wild rice has cooled, add the dressing, pecans, cranberries, mandarin oranges, scallions, and parsley.

  • Toss gently to thoroughly coat everything. Serve immediately or chill to allow the flavors to blend further.

  • Enjoy!

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Keywords: gluten-free salads, wild rice, cold salad, rice and veggie salad, wild rice salad, gluten-free wild rice recipes

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