Wild Rice Salad with Pistachios & Golden Raisin Vinaigrette

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This make-ahead salad combines indigenous North American wild rice with the colors of fall. Not only will it save you prep time on Thanksgiving Day, it will add a vegan element to your menu that everyone can enjoy. Prepare the vinaigrette while the rice is cooking. Combine the rice with half the vinaigrette up to a day ahead; prep and refrigerate the remaining ingredients separately and toss them with the rice and remaining vinaigrette up to an hour before serving.

Wild Rice Salad with Pistachios & Golden Raisin Vinaigrette

Prep Time: 30 minutes

Cook Time: 1 hour

Serves 8-10

Wild Rice Salad with Pistachios & Golden Raisin Vinaigrette


  1. Golden Raisin Vinaigrette:
  2. 1/2 teaspoon finely grated orange zest
  3. 1/4 cup freshly squeezed orange juice (approximately 1 orange)
  4. 1/4 cup golden raisins
  5. 1 tablespoon honey
  6. 2/3 cup walnut or canola oil
  7. 2 tablespoons roughly chopped shallot
  8. 3 tablespoons white wine vinegar
  9. 1-1/2 tablespoons Dijon mustard
  10. 1 tablespoon fresh chopped tarragon
  11. 1/2 teaspoon fine sea salt
  12. 1/8 teaspoon freshly ground black pepper
  13. Remaining Ingredients:
  14. 2 cups wild rice
  15. 2 cups radicchio , washed, dried and finely chopped (approximately 1 small head)
  16. 2 cups thinly sliced celery ribs
  17. 2/3 cup thinly sliced dried apricots
  18. 2/3 cup shelled pistachios or chopped walnuts
  19. 1/2 cup sweetened dried cranberries, coarsely chopped
  20. 2 green onions, thinly sliced
  21. 1/4 teaspoon fine sea salt
  22. Freshly ground black pepper, to taste


To prepare vinaigrette, combine first 4 ingredients in a small microwave-safe bowl. Microwave on HIGH 30 seconds or until hot and bubbling. (You may also bring mixture to a brief boil on the stove top.) Stir and let stand 2-5 minutes or until raisins are soft. Place raisins, soaking liquid and next 7 ingredients (through 1/8 teaspoon pepper) in a blender or small food processor; pulse to combine.

Cook rice in plenty of boiling salted water for 1 hour or until grains are split and tender. Remove from heat, drain, and rinse with cold water. Toss rice with half the vinaigrette, and refrigerate up to 24 hours.

Up to 1 hour before serving, combine rice with remaining vinaigrette, radicchio and remaining ingredients; toss to combine. Taste and adjust seasonings, if desired.


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  • http://13spices.com/ Jessica

    Hi Lia! This salad sounds incredible. What a great way to incorporate rice in salad. Let’s not forget the dressing- sound divine. Lots of nutritional value in everything. nice job