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Cranberry Wild Rice Salad Recipe

Cranberry Wild Rice Salad Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salads
Servings 5
Calories 160.9 kcal


  • 2 cups Wild rice blend (cooked using chicken broth)
  • 2 tbsp Snipped fresh lemon basil leaves (use regular basil as substitute)
  • 2 tbsp Snipped garlic chives or 3 green onions, chopped
  • 2 tbsp Snipped fresh parsley (fet-leafed or Italian has more flavor than curly)
  • 1 cup Dried cranberries
  • 1/2 cup Chopped walnuts, toasted
  • 1/4 cup Virgin olive oil
  • 6 tbsp Raspberry vinegar
  • 3 tbsp Honey
  • Salt & pepper to taste in the rice


  • #Cranberry Wild Rice Salad Recipe is always a hit – plan on doubing it! The combination of sweet/sour taste tickles your taste buds and everyone goes back for a second helping. Cutting the cranberries in half is time-consuming, but it makes a big difference in the texture of the finished salad. The cranberries may be steeped in sugar syrup up to 1 day ahead; cover and chill in syrup (cranberries’ color will deepen).# In a large bowl, combine the cooled rice, onions herbs cranberries and walnuts. In a small bowl, whisk together the vinegar, honey and oil. Pour over the salad and toss well to coat. Taste and add more salt, if needed.
  • Refrigerate 24 hours before serving, so flavors can blend thoroughly. If serving on individual plates, use a bed of fresh spinach leaves under each serving of rice. Garnish with a piece of the fresh herb you used in the recipe.
Keyword Salad recipes, Under 30 min