Wild Rice and Pecan Salad with Cranberries
A hearty, nutrient-packed side dish that’s perfect for fall, featuring a mix of wild rice, nuts, and dried fruit.
- 1 cup wild rice rinsed
- 2 cups vegetable or chicken broth
- 1/2 cup dried cranberries
- 1/3 cup pecans toasted and chopped
- 1/4 cup green onions sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
Cook wild rice in broth according to package instructions. Once cooked, let it cool slightly.
In a large bowl, combine cooked wild rice, cranberries, toasted pecans, and green onions.
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Serve at room temperature or chilled.