wild rice salad with cranberries apricots and avocado
Wild rice salad recipe with tangerines, dried cranberries, apricots and avocado, inspired by the Silver Palate’s Nutted Wild Rice with pecans. It is a delicious make-ahead side dish for Christmas or other holidays, and goes well with pork, fish and roasted meats. It is naturally gluten-free and vegan friendly.
[box type=”1″ class=”rounded-5 shadow” width=”480″]
Welcome! If you’re new here you may want to sign up for my email list or follow me on facebook to keep up with the latest posts.
[/box]
Have you ever heard of distant elephants?
They don’t look too big when they are off in the distance, and you see them out there, and you’re all, “Awww, cute little guys.” But when they get closer they are giant muthas and you’re like, woah I wish I had thought about how big they would get up close.
That is what this Christmas was like back in the early fall when I told Jase I wanted to host Christmas here. We did it last year, and it was so fun. Everyone came here for Christmas eve, we had a big meal, the grown-ups stayed up late drinking wine and opening presents while the kiddos slept upstairs with visions of Barbie Dream Houses in their heads. When considering hosting again, I was like aww cute little Christmas off there in the distance. Ooochie coootchie coo.
What’s different this year is that my cookbook manuscript is due on January first. I am testing recipes still, and painfully pecking away at my keyboard, bashing my head on my keyboard, and occasionally making a dent in writing the front and back matter. I am one of those writers who doesn’t know what I think until I sit down and torture myself by writing it. I am freaking out that I have nothing and too much to say, and I just want to get it out on paper. And then here comes Christmas, ho ho ho. Big elephant!!! I am like, “Holy shiz those elephants are going to crush me!”
So what do I do? I procrastinate, that’s what. I make up new recipes for you guys. So that’s why you’re looking at this rice salad today. Simply because I have no desire to do what I am supposed to be doing.
Wild Rice Salad with Cranberries, Apricots and Avocado
I went to the gym, and on the way home I was like, oh crap, I should make a rice salad for the blog like that one in the Silver Palate that my mom used to make. So I stopped and got some ingredients, and I came home and made what I thought was like the original, but then I looked up the original and this is actually nothing like it. And then I took pics and all that. And ate it. And it was delicious. And my kids ate it. And then I had it again the next day, and it was still really delicious, and I still didn’t want to write. And then I started thinking about what I wanted to serve for Christmas. And tweeting about yummy sounding Food and Wine recipes. And getting sucked into my bloglovin‘ feed. All the while not getting anything done on my to-do list for the booooook. Eeek you guys but I gotta go. Please forgive me, there is an elephant standing on my toe.
MORE HOLIDAY RECIPES YOU WILL LOVE
Easy Holiday Slaw with Apples and Pomegranate
Swiss Chard Tart with Chevre and Leeks
Print
wild rice salad with cranberries apricots and avocado
- Prep Time: 28 minutes
- Total Time: 2 hours
- Yield: 10 cups 1x
Description
Wild rice salad recipe with dried cranberries and apricots, tangerines, pecans and avocado. It is naturally gluten-free and vegan friendly. A perfect healthy, make-ahead side dish for Christmas and the holiday season.
Ingredients
- 2 cups wild rice
- 3 tangerines, divided
- 1 avocado, cut in half and pit removed
- 1 small shallot, peeled and quartered
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons agave or honey
- 1 ¼ teaspoon salt
- 1 cup chopped parsley
- 1 cup chopped toasted pecans
- ½ cup dried sweetened cranberries
- ½ cup chopped dried apricots
Instructions
- Place rice in a large saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to medium-low or to maintain a simmer, and cook until the rice is just tender but not mushy, 45 to50 minutes.
- Zest and juice one tangerine. Segment the remaining two tangerines, and set aside. Add the zest and juice to a blender. Scoop ¼ avocado into the blender. Add shallot, oil, vinegar, mustard, agave or honey and salt and puree until smooth. Pour into a large bowl.
- Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes.
- Stir in parsley, pecans, cranberries, apricots and the reserved tangerine segments. Dice the remaining avocado and gently stir into the salad.
Notes
0 mg Cholesterol, 4 g Added Sugars
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 11 g
- Sodium: 414 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 2.6 g
The Wild Rice Salad looks so delicious! Do you have any suggestions on a substitute for the pecans (other than just omitting them). I’m hyper-allergic to all tree nuts but would like to substitute the crunchiness of the pecan with something else.
Hey Betsy, Bummer about your allergy. I love pepitas as a nut alternative. If you can find a source for them without traces of other nuts, I’d say that is the best bet. You can use roasted unsalted, or toast your own.
Gorgeous! Love how all of those colors contrast with the wild rice! Congratulations on the new upcoming cookbook. So exciting!
Thank you Emily. We always eat with our eyes first! Thank you about the book. It is almost there. I made some great headway yesterday and I am starting to see the light at the end of the tunnel. So glad you stopped by for a visit.
What a gorgeously festive and nourishing recipe — lovely photos too. I’m so glad I spotted it on Foodgawker. Pinned with delight.
Thank you so much!
This salad is just BEAUTIFUL and those colors! Oh my. I want to dive right in! Pinned!
Thank you so much. I appreciate it.
What a festive salad for the holiday dinner table. I’ve pinned this for our Christmas Eve festivities. Enjoy your holidays!
Thank you so much for visiting today. I feel like we connect on G+ often, but I love seeing you smiling face here too. What an honor to think of you sharing this recipe on Christmas Eve. Have a great celebration.
made this for Xmas, as we were making a turkey and cannot stand the Taste of stuffing. My husband claims its his favorite new recipe I have tried, I would give it 4/5 stars as it was good, but required pricey ingredients and a bit of prep work. Would make it again, may be for a picnic or a potluck for something interesting and different.
Thanks so much for the feedback. Yes, it is on the expensive side, which is justified for a holiday, but not so much every day. This has me wondering if brown rice would also work instead of wild. I am so glad your husband enjoyed it. Have a happy new year!
I made this last thanksgiving and my husband couldn’t stop talking about it! I thought it was good, but def a lot of work. Making it again this year! Especially great as we cannot do dairy this year! Thanks for recipe!
I am hoping to bring it to Christmas this year since I love it too. I am glad to have the repeat business. Tell your hubby thanks! Have a great Thanksgiving Natalya.
Ok, So we get this lovely salad because you procrastinate. That works! This looks delicious. I’ve been craving cranberries and have been putting them on my salad all week. I wanted avocado today but there was not a ripe one in site at the grocery store. I look forward to trying this recipe. Saved it on Pinterest. Oh how I love Pinterest.
Thank you so much. I appreciate the pin!
This is my favorite fall/winter salad. I substitute Lundberg’s Wild Blend rice when I don’t have wild rice. I keep the rice separate from the other ingredients and make 1/2 recipe at a time. This keeps well for a day or two. Delicious!
I am so thrilled to hear this Kathy! Thank you so much for taking the time to come back and let us know that you like it so much. Have a great day.
This looks like a great lunch to prepare ahead of time! Do you know how long this might last in the fridge?
The avocado doesn’t really look very pretty after a few hours. If you want to make it ahead, skip adding the chopped avocado until before serving. The dressing should be okay tasting, if a little dark.
I am impressed with colour of this food, it is so beautiful, i love this tone of colour. Second I am impressed with ingredients of this recipe- all of my favorite fruits. Thirdly is the combination of this recipe. Can’t wait to try it. thank you so much!