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Cold Rice Salad for Fall

Adapted by Made From Pinterest


Salad Ingredients

  • 1 cup wild rice
  • 1/2 cup dried cranberries
  • 1/3 cup chopped toasted pecans
  • 1/3 cup chopped toasted unsalted cashews
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion

Dressing Ingredients

  • 2 tablespoons raspberry vinegar or red wine vinegar
  • 1 tablespoon orange juice
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/3 cup olive oil
  • 1/2 tsp ground pepper


  • Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.
  • While the rice is cooling, mix the dried cranberries, pecans, cashews, green onion, celery and red onion.
  • Combine the vinegar, orange, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.
  • Season with salt and pepper to taste.
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