Cranberry-Apple Wild Rice Salad

Pallet and Pantry
by Pallet and Pantry
6 servings
40 min

Thanksgiving is a less than a month away, and since it will just be the two of this year, I've decided to make a few changes to our usual traditional menu. With a nod to eating lighter and healthier, I've chosen dishes that can be easily made ahead of time, as well as adjusted to serve just two instead of a large crowd. This salad is perfect for both! Packed with fresh cranberries that I dried myself, sweet apples, wild rice (see my short cut) and tossed with a tangy orange vinaigrette, this salad is a perfect side to turkey, chicken, salmon, or served alone for a light lunch!

Cranberry-Apple Wild Rice Salad
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 1 box Rice a Roni Long Grain and Wild Rice
  • 1 cup water
  • 2/3 cup chicken broth
  • 1/2 cup dried cranberries
  • 1 medium apple peeled, cored, diced
  • 2 stalks celery chopped
  • 1/4 cup diced onion
  • 1/2 cup walnuts chopped and toasted
  • 1 teaspoon parsley
  • 1/4 cup orange juice fresh squeezed
  • zest of one orange
  • 2 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Make the Rice
Cook rice mix according to package directions-substituting 2/3 cup of water with chicken broth. Allow to cool.
Add rice, cranberries, apple, celery, onion, and walnuts to a large bowl. Set aside.
Make the Dressing
Whisk together ingredients for dressing. Pour over salad.
Sprinkle with parsley. Refrigerate until ready to serve.
Pallet and Pantry
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