If you’re looking for a Thanksgiving side dish that doesn’t require oven space, this Gluten-Free Wild Rice Salad with Cranberries and Pecans is for you!
Let’s face it, oven space is at a premium on Thanksgiving, so what better than an festive and crowd-pleasing side that doesn’t need to be heated?
This hearty salad is super easy to whip up, bursting with Fall colors and it’s the type of salad that goes with everything.
It’s simply wild rice + a ton of diced vegetables and dried fruit, all tossed in a lemon-honey-dijon -vinaigrette
It’s packed with flavor but no one flavor is overpowering, so it’s satisfying and crowd pleasing.
Seriously this salad has it all! It’s savory, a touch sweet, a touch tangy, earthy and has just a bit of crunch. And with all this happening it is addictively delicious!
The details… Wild Rice, dried cranberries, pecans, pistachios, dried apricots, celery, red onion and green onion all tossed with a Lemon Honey Dijon Vinaigrette.
It has so many flavors and textures but it beautifully balanced and no one flavor stands out.
It’s just delicious! And so hearty and satisfying!
It’s served cold or room temperature so it is as great for lunches as it is for a holiday table where it’s nice to have at least one dish that doesn’t require reheating!
Pro tip: If you’re making it for a holiday celebration, mix it together but add the dressing just prior to serving to keep it extra fresh!
And if you’re not in need of an additional Thanksgiving side, whip this up for the week and enjoy having it in the fridge and at the ready!
Recipe based on a variety of similar salads including a local takeout restaurant Garlick and Herb, The View from Great Island, Fat Girl Trapped in a Skinny Body and the LA Times.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.