ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Wild Rice Salad with Dried Fruit and Orange-Sherry Vinaigrette

Charles E. Walton IV
Yield Makes 8 cups
You can simply make this citrus-spiked salad the day before, store in an airtight container in the refrigerator, and forget about it until dinnertime. Make sure to stir in pecans just before serving. Prep: 20 minutes, Cook: 25 minutes.


  • 1 cup coarsely chopped pecans
  • 1 cup fresh orange juice (3 oranges)
  • 3/4 cup diced dried apricots
  • 1/2 cup golden raisins
  • 2 tablespoons sherry vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 2 teaspoons orange zest
  • 1 large shallot, minced (1/3 cup)
  • 1 celery rib, diced (1/3 cup)
  • 1/4 cup chopped flat-leaf parsley
  • 1 (16-ounce) package wild rice, cooked and cooled to room temperature

How to Make It

  1. Preheat oven to 350°. Place pecans in a single layer in a shallow pan; bake, stirring occasionally, 5 minutes or until toasted. Set aside.

  2. Bring orange juice to a boil in a medium saucepan. Add apricots and raisins; remove from heat, cover, and let stand 15 minutes.

  3. Whisk together vinegar, salt, and pepper in a large bowl; gradually whisk in olive oil. Stir in orange zest, shallot, celery, parsley, fruits with their soaking liquid, and prepared rice; stir to combine. Stir in toasted pecans just before serving.