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Cranberry Pecan Wild Rice Salad (Gluten Free)

By: Jenn Sebestyen / Published: / Last Updated:

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Cranberry Pecan Wild Rice Salad – a high protein, gluten free dish that’s perfect for your holiday table.

Wild Rice Salad on a plate with two orange segments and a sprig of rosemary. A fork lies on the plate to the side.

Most holiday side dishes are heavy. Even the vegetable sides usually seem to be smothered in butter, oil, cheese, etc. And if you replace those things with plant based versions, it’s still very heavy stuff that weighs you down and puts you in that (all too well known) food coma. Am I right?

I wanted to make a side dish that is hearty, but not heavy, and this Cranberry Pecan Wild Rice Salad is the perfect thing.

This salad is nutty, tangy, sweet and packed with protein, vitamins and minerals. It’s also very easy and almost all of the cooking time is hands off. Be sure to include this dish on your Thanksgiving table this year!

Wild Rice Salad with pecans and cranberries. A sprig of rosemary on top and two orange segments on the side.

What is Wild Rice?

Wild rice isn’t really rice at all. It’s actually a seed from a marsh grass.

It’s much easier to cook than regular rice…no mushy rice here. It maintains a nice chewy bite after cooking.

Wild rice is a complete protein, gluten free, high in B vitamins, fiber and iron, but low in fat, making this type of rice a great choice as an alternative to all those heavy, fatty sides dishes.

This salad would also make a filling light lunch or dinner anytime of the year.

A forkful of wild rice salad lies on the side of a plate full of more salad.

Flavors and Textures

In this salad, the nutty flavor of the wild rice pairs wonderfully with the sweet, tart dried cranberries, the buttery pecans and the tangy dressing. It may be lower in fat, but it’s definitely not lacking in flavor.

My mother-in-law happened to be over the second time I was making this dish. She didn’t know that I intended for it to be a Thanksgiving side, but after trying it, she requested that I bring it for our family meal. Perfect…because that was the plan! 🙂

And it’s always a good thing to stay on your mother-in-law’s good side, right?! (Actually, I totally hit the jackpot with my in-laws! They are amazing!)

Forkful of wild rice salad being lifted off a plate.

This was also readily approved by my hubby, who is a rice aficionado (he loathes potatoes – I do not understand this!! – so we eat a LOT of rice!). He had two BIG helpings when he first tried it and then proceeded to eat the leftovers off of one of our daughter’s plates. 🙂

Cranberry Pecan Wild Rice Salad

For a healthy, flavorful side dish that will fill you up, but not fill you out, try this Cranberry Pecan Wild Rice Salad!

Be sure to come back and leave me a comment below with your feedback and star rating after you try it. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.

Enjoy!

5 from 1 vote
Wild Rice Salad on a plate with two orange segments and a sprig of rosemary. A fork lies on the plate to the side.
Print
Cranberry Pecan Wild Rice Salad
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 
A sweet, tangy and protein packed side dish perfect for the holidays. This would make a perfect light autumn main meal as well. Hearty and filling without weighing you down.
Course: Salad, Side Dish
Cuisine: dairy free, egg free, gluten free, oil free, vegan
Keyword: easy thanksgiving side dishes, gluten free side dishes, wild rice salad cranberries
Servings: 6
Calories: 259 kcal
Author: Jenn Sebestyen
Ingredients
  • 1 shallot (diced)
  • 2 garlic cloves (minced)
  • 1 tsp dried rosemary
  • 1 cup wild rice (rinsed and drained)
  • 2 3/4 cups vegetable broth (divided)
  • juice of 2 mandarin oranges (I used Cuties...they are super juicy)
  • 1/2 cup dried cranberries
  • 1.5 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp tamari
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
Instructions
  1. Saute the onion and garlic in 1/4 cup vegetable broth over medium heat until they have softened. About 6-7 minutes.
  2. Add the rosemary by crushing it between your fingers as you sprinkle it in. This releases the oils of the dried herb and makes it more flavorful.

  3. Add the wild rice, remaining vegetable broth, mandarin juice and dried cranberries. Bring to a boil. Cover, reduce heat and simmer for 45-55 minutes until the rice is cooked through. It should still have a chewy bite to it, but should not be hard.

  4. If there is any liquid remaining, you can cook uncovered for another 5 minutes or simply pour off the remaining liquid. Remove from heat.

  5. In a small bowl, whisk together the the maple syrup, dijon and tamari. Pour into the rice mixture and stir until well incorporated.

  6. Add the nuts and stir to combine.

  7. Serve warm or at room temperature.
Recipe Notes

I have also made this in my Instant Pot which reduces the cooking time by half! Put your Instant Pot on sauté first for the onion and garlic. Then add all the other ingredients expect maple syrup, dijon, tamari and nuts. Switch to Manual with a cook time of 25 minutes. Use a 10 minute cool down with a quick release. Pour off any remaining liquid. Add the maple syrup, dijon, tamari and nuts and stir to incorporate.
Serve warm. Enjoy!

 

 

 

Nutrition Facts
Cranberry Pecan Wild Rice Salad
Amount Per Serving
Calories 259 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 616mg 26%
Potassium 238mg 7%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 23g
Protein 4g 8%
Vitamin A 14%
Vitamin C 19%
Calcium 5%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

*Original posted November 2015. Photos updated November 2017. Original recipe stands.

Fill Out Your Holiday Table w/ These Other Festive Dishes:

Roasted Radish & Brussels Sprouts Salad

Roasted Radish and Brussels Sprouts Salad

Maple Cinnamon Cranberry Pear Sauce

Maple Cinnamon Cranberry Pear Sauce

Pumpkin Maple Cornbread

Pumpkin Maple Cornbread

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Comments

  1. Suzanne Bennett says

    12/29/2018 at 1:12 pm

    I have never commented on a recipe before but just had to take the time to say that this was OUTSTANDING! Such a wonderful blend of flavors and textures! This will definitely be a recipe that I make again and again and I am even already sure it will be part of next Thanksgiving and Christmas dinners! Thank you!

    Reply

    • Jenn S. says

      12/30/2018 at 9:50 am

      That is so wonderful to hear, Suzanne! Thank you so much for taking the time to comment. I hope you had a wonderful holiday and cheers to a healthy Happy New Year!

      Reply

  2. Mary says

    11/15/2018 at 8:55 am

    Thinking about this wild rice salad for Thamksgiving .
    -How far in advance can (should) this salad be prepared ?

    Reply

    • Jenn S. says

      11/15/2018 at 2:46 pm

      Hi, Mary. It’s great straight from the pot, but you can certainly make it a day or two in advance as well. It will keep well. I’ve also done it with a wild rice mix instead of straight wild rice, which is also delicious! Enjoy!

      Reply

  7. Sandi says

    11/15/2017 at 11:34 am

    This would be a delicious side dish for the holidays…I would put it next to the cranberry sauce because I bet the two would taste great together.

    Reply

  9. The Vegan 8 says

    11/26/2015 at 1:42 pm

    So sorry I missed this post Jenn!! It’s been crazy around here. But oh my, what a gorgeous salad!! I love, love the sound of that sweet sauce and I love wild rice and pecans are my favorite nut. What a wonderful side dish!

    Reply

    • Jenn S. says

      11/24/2015 at 8:16 am

      Thanks, Linda! Wild rice doesn’t get the attention it deserves. I think it’s so much tastier than regular rice!

      Reply

    • Jenn S. says

      11/24/2015 at 6:27 am

      Oh, you are so sweet. Thank you so much, Nita! I’m so glad you liked it! Happy Thanksgiving!

      Reply

  13. Natalie says

    11/21/2015 at 10:48 am

    This will be the most unique and exotic looking thanksgiving side dish on the table! Looks delicious Jenn, I love the sound of that maple/dijon/tamari “dressing”! I never knew wild rice wasn’t rice…craziness! Almost as crazy as your husband not liking potatoes 😮 haha

    Reply

    • Jenn S. says

      11/21/2015 at 11:25 am

      “Almost” as crazy as hubby not liking potatoes…I mean, have you ever heard of such a thing?! The dressing is really good..sweet and tangy just how I like it! 🙂 And oil free too!

      Reply

  14. Strength and Sunshine says

    11/21/2015 at 7:15 am

    I can just never get over how chewy and perfect wild rice is! I simply love it (and I love that it is a grass and not a grain), but the texture just can’t be beat! I love the cranberries too! Another perfect chew!

    Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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