Wild Rice, Pecan, and Cranberry Salad

Name: Wild Rice, Pecan, and Cranberry Salad
Prep time: 30 min
Total time: 2 h 20 min
Yield: 6 to 8 servings
Ingredients: 1/4 cup white wine vinegar; 3 tablespoons grapeseed or vegetable oil; 4 teaspoons pomegranate molasses; 4 teaspoons finely chopped shallot (from about 1/2 medium shallot); 1 teaspoon finely grated orange zest (from 1 orange); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups wild rice; 4 cups water; 1 cup toasted pecans, coarsely chopped; 3/4 cup dried cranberries, coarsely chopped; 1/4 cup coarsely chopped fresh Italian parsley leaves; Kosher salt; Freshly ground black pepper

Salad Wild Rice Cranberries Pecans Side Dish Christmas Thanksgiving Picnic Potluck Healthy Vegetarian Vegetable Oil Nuts Shallots Holidays Fall Winter Easy White Wine Vinegar

Save (154)

Rate

6 to 8 servings Easy

Total: 1 hr 20 mins, plus 1 hr chilling time

0 Ratings

Ingredients (14)

For the dressing:

1/4 cup white wine vinegar
3 tablespoons grapeseed or vegetable oil
4 teaspoons pomegranate molasses
4 teaspoons finely chopped shallot (from about 1/2 medium shallot)
1 teaspoon finely grated orange zest (from 1 orange)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the salad:

2 cups wild rice
4 cups water
1 cup toasted pecans, coarsely chopped
3/4 cup dried cranberries, coarsely chopped
1/4 cup coarsely chopped fresh Italian parsley leaves
Kosher salt
Freshly ground black pepper

Try Amazon Fresh

Nutritional Information

Calories434
Fat19.72g
Saturated fat1.59g
Trans fat0.05g
Carbs59.52g
Fiber6.2g
Sugar15.59g
Protein9.62g
Cholesterol
Sodium332.43mg
Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Try this healthy salad as an alternative to the usual leafy green version. Just mix up a simple dressing of vinegar, oil, and shallots, adding a pop of bright flavor with orange zest and pomegranate molasses. Then cook the rice, mix in pecans, parsley, and cranberries, and stir in the vinaigrette. The flavor of this salad gets better as it sits, so you can make it ahead and have it ready for a light dinner or lunch. Serve with our butternut squash soup for a healthy, filling autumn meal.

What to buy: Pomegranate molasses is a sour, syrupy liquid that adds both sweet and tart flavors to this recipe. It can be found in Middle Eastern markets and in the Asian section of grocery stores.

by Amy Wisniewski

Tips for Christmas

Tip

Why Do We Celebrate Christmas on Dec. 25?

There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

1 of 3

Next: What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Tip

What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

2 of 3

Next: How Can We Celebrate Christmas?

Tip

How Can We Celebrate Christmas?

Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

3 of 3

Next: Why Do We Celebrate Christmas on Dec. 25?

Instructions

For the dressing:

1Whisk all of the ingredients together in a small, nonreactive bowl until combined and set aside.

For the salad:

1Place the rice in a fine-mesh strainer and rinse under cold running water to wash off any dust or dirt.
2Place the rice and measured water in a medium saucepan and bring to a boil over high heat. Cover with a tightfitting lid and reduce the heat to low. Simmer undisturbed until the rice has absorbed most of the water and the grains have swollen (some may split apart to reveal their white pith), about 30 to 60 minutes. (In general, the longer and darker the kernels of rice are, the longer they need to cook.)
3If some liquid remains after the rice is done, drain the rice through a colander. Return it to the saucepan, fluff with a fork, and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute. Transfer the rice to a large, nonreactive bowl.
4Add the pecans, cranberries, and parsley. Rewhisk the dressing, drizzle it over the rice mixture, and toss to combine. Taste and season with salt and pepper as needed. Refrigerate until thoroughly chilled and the flavors have melded, at least 1 hour.