Tasty Fall Cranberry Pecan Wild Rice Salad with red onions, crunchy pecans, tart cranberries, and a sweet dressing!
1 package wild rice blend
1/2 cup dried cranberries
1/3 cup Diamond of California Shelled Pecans
3 tablespoons sugar
1 green onion, chopped
1 stalk celery, chopped
1/4 red onion, chopped
4 tablespoons apple cider vinegar OR red wine vinegar
2 tablespoons lemon juice
2 teaspoons minced garlic
2 teaspoons Dijon mustard
2 teaspoons sugar
2/3 cup oil (vegetable or olive)
1 teaspoon black pepper
Cook wild rice according to package’s instructions. Allow to cool.
In a large bowl toss together rice, cranberries, green onion, celery, red onion.
Add pecans to a pan and stir over medium-high heat 2-3 minute until toasted. Add the 3 tablespoons of sugar and continue to stir until sugar is dissolved and nuts are coated. Transfer to a metal baking sheet or glass plate to cool. Break apart and add to salad bowl.
Toss salad with half of the salad dressing. (see note) Cover and chill until ready to serve or serve immediately.