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Bowl of wild rice salad on wooden surface
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5 from 5 votes

Wild Rice Salad

This wild rice salad with carrots, toasted pecans, crunchy pepitas
and sweet cranberries can be ready in 20 minutes and it’s delicious
anytime of the year.
Course Side Dish
Cuisine American
Keyword Wild Rice Salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Author Ali Randall


  • 2 cups wild rice or wild rice blend, cooked and cooled
  • 2 cups shredded carrots
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans
  • 1/2 cup toasted pepitas
  • 3 cups mixed greens, kale, arugula or spinach

For the dressing:

  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 small shallot, minced
  • Salt and fresh cracked pepper


  • To make the dressing combine the shallot, honey, olive oil and apple cider vinegar. Add salt and pepper to taste and mix well. 
  • In a large bowl combine the rice, carrots, pecans, cranberries and pepitas. 
  • Drizzle the dressing over the rice mixture mixing to combine. Serve the rice mixture over the greens.