Fruited Wild Rice Salad

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Chill: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 106
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Protein: 2.1g
  • Carbohydrate: 20.2g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 285mg
  • Calories from fat: 18%
  • Fiber: 1.9g
  • Calcium: 23mg


  • 1 (6-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
  • 3 large tangelos
  • 1 cup chopped Gala or Fuji apple
  • 1 cup chopped Granny Smith apple
  • 1/2 cup dried cranberries
  • 2 green onions, thinly sliced
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon chopped fresh rosemary
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons pine nuts, toasted
  • Rosemary sprigs (optional)


  1. Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.
  2. Section tangelos over a bowl; reserve 2 tablespoons juice.
  3. Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.
  4. Whisk together 2 tablespoons tangelo juice, vinegar, and next 4 ingredients; drizzle over rice mixture. Sprinkle with pine nuts; toss well. Cover and chill up to 4 hours. Garnish with rosemary sprigs, if desired.
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