Wild Rice Harvest Salad with Maple-Orange Vinaigrette – my Thanksgiving dish to pass!
With Thanksgiving just a few days away I (stacie) thought I’d share with you what I’ll be making for my Thanksgiving dish to pass. But first, I’ll forewarn you that if you decide to add this to your Thanksgiving menu and introduce this recipe to your friends and family, you’ll most likely be asked to make it for future dinners and holiday gatherings. Yes, it’s that good!
I made this salad this past weekend simply by throwing together ingredients I had on hand and what I thought would go good together. Low in behold, it turned out to be one of my most favorite salads I think I’ve ever created. Some of the my best recipes are developed on a whim!
Simple ingredients combined to make an insanely tasty salad!
This Wild Rice Harvest Salad with Maple-Orange Vinaigrette is made up of simple, real food ingredients. It makes for a perfect holiday or special dinner side-dish. I absolutely love the flavor of dried cherries but you most certainly can substitute dried cranberries if you wish. The vinaigrette used in this recipe is one of our go-to’s at Simply Nourished Recipes. It’s fresh, full of flavor and pairs nicely with many of our salad recipes. Feel free to substitute any herbs of your choice such as basil, oregano, sage, or rosemary. And for the avocado, I just had one on hand so I threw it in. Totally up to you if you want to add it. Either way, it’ll turn out amazing!
This salad taste just as good the next day and even better with chopped leftover turkey.
And now the recipe!
- Salad Ingredients:
- ½ cup uncooked wild rice (~2 cups cooked)
- 2 cups water
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 green onions, chopped (white parts)
- ½ small red onion, chopped
- ½ cup dried cherries
- ½ cup pecans, chopped & toasted
- ½ avocado, diced (optional)
- Vinaigrette Ingredients:
- 1/3 cup avocado oilor olive oil
- 3 Tbsp. freshly squeezed orange juice
- ½ tsp. orange zest
- 2 tsp. pure maple syrup
- 1 ½ tsp. dijon mustard
- 1 clove garlic, minced or ½ small shallot
- ¼ tsp. dried thyme or basil (may substitute ½ tsp. fresh herbs)
- Sea salt and black pepper, to taste
- Bring 2 cups of water to a boil. Rinse rice in a fine mesh strainer and add to boiling water. Reduce heat to simmer and cook rice for 40-45 minutes or until rice is tender. When the rice is cooked, let cool before adding to salad.
- While rice is cooking make vinaigrette by combining all off the vinaigrette ingredients in a small bowl and whisk to combine. Refrigerate until ready to use.
- Chop vegetables.
- Toast pecans in a small saute pan on medium-low heat. Toast for about 3-4 minutes watching carefully so that they do not burn.
- Lastly, combine all of the salad ingredients in a medium bowl, toss with vinaigrette and serve.
Prep Ahead Tip: Cook the rice, chop the vegetables, prepare dressing and toast the pecans up to 3 days ahead. Store each item separately in a covered container in the fridge.
- Serving Size: 1/8 of recipe
- Calories: 202
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 13 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 2 g
What’s your favorite Thanksgiving side dish? Comment below, we’d love to hear!