Wild Rice and Cranberry Salad
This wild rice cranberry salad is a festive holiday side dish and best made several hours (or up to 1 day) in advance. Allow the salad to come to room temperature and garnish just before serving.
Cutting the cranberries in half (step 2) is time-consuming, but it makes a big difference in the texture of the finished salad. The cranberries may be steeped in sugar syrup (step 3) up to 1 day ahead; cover and chill in syrup (cranberries' color will deepen).