Nutty Wild Rice Salad with Dried Cranberries, Apples & Orange Vinaigrette

Name: Nutty Wild Rice Salad with Dried Cranberries, Apples & Orange Vinaigrette
Ingredients: 1 cup [180 g] wild rice, rinsed; 1¼ tsp salt; ½ tsp orange zest; ¼ cup [60 ml] fresh orange juice, from 1 orange; ¼ cup [60 ml] fresh orange juice, from 1 orange; ¼ cup [60 ml] extra-virgin olive oil; 3 Tbsp apple cider vinegar; 2 Tbsp honey; 1 tsp Dijon mustard; ¼ tsp freshly ground black pepper; 1 cup [110 g] pecans, toasted and coarsely chopped (see Pro Tip); ½ cup [70 g] dried cranberries; ½ cup [20 g] chopped fresh Italian parsley; 2 celery stalks, diced; 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled, cored, and diced; 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled, cored, and diced; 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled, cored, and diced; ¼ cup [35 g] roasted and salted pepitas (hulled pumpkin seeds); ¼ cup [35 g] roasted and salted pepitas (hulled pumpkin seeds); 2 scallions, light and dark green parts, thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

To me, this salad just screams Thanksgiving potluck. It’s a bit time-intensive to make as part of a whole meal, but if you’re asked to bring just one special dish to a holiday party, this is the one. Not only is it make-ahead and portable, it’s a welcome relief from all those other dishes that have everyone unbuttoning their pants and slipping into carb-induced food comas. Plus, it makes fabulous leftovers; just add chopped roast turkey.

Ingredients

Vegetarian
Leftovers
Gluten-free

Ingredients

Method