Some salads are just along for the ride. This Curried Wild Rice Salad with Raisins and Toasted Pecans is the one everybody remembers!
Earthy wild rice, sweet raisins, crunchy toasted nuts, fresh vegetables, and a tangy curry vinaigrette come together in a wonderful combination of flavours and textures. Every bite has a little something different going on, and that’s what makes this salad so darn good.
One Salad, Endless Possibilities
What I love most about this recipe is its versatility. Serve it alongside grilled chicken, steak, pork, or seafood, or enjoy a generous bowl on its own for lunch. Add some grilled chicken or chickpeas, and you’ve got yourself a complete meal.
It’s perfect for summer BBQs, holiday dinners, picnics, and potlucks. Better yet, make it ahead of time and let those wonderful flavours mingle in the fridge.
Curried Wild Rice Salad with Raisins & Toasted Pecans
Ingredients
For the Wild Rice Salad
- 6 oz 170 g dry wild rice
- ½ cup radishes finely diced
- ½ cup red onion finely diced
- 1 cup mixed pecans and walnuts toasted and chopped
- ½ cup fresh parsley chopped
- ½ cup raisins
- ½ cup golden raisins
For the Curry Vinaigrette
- ¼ cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1½ tablespoons granulated sugar
- 1½ tablespoons curry powder
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Cook the wild rice. Prepare the rice according to package directions, omitting any butter or seasoning packets. Once cooked, rinse under cold water to cool, drain thoroughly, and transfer to a large mixing bowl.
- Prepare the salad. Add the diced radishes, red onion, toasted pecans and walnuts, chopped parsley, raisins, and golden raisins to the cooled wild rice. Gently toss to combine.
- Make the curry vinaigrette. Combine the olive oil, white wine vinegar, sugar, curry powder, salt, and black pepper in a small jar with a tight-fitting lid. Shake vigorously for 30–45 seconds until well combined and the sugar has dissolved.
- Dress the salad. Pour the curry vinaigrette over the wild rice mixture and toss gently until everything is evenly coated.
- Serve or chill. Serve immediately or refrigerate until ready to enjoy. Give the salad another gentle toss before serving.
Notes
- Toast those nuts! Toasting the pecans and walnuts brings out their natural oils and gives the salad a deeper, richer flavour.
- Rinse the rice thoroughly. Excess moisture can dilute the curry vinaigrette.
- Make it ahead. This salad is ideal for preparing a few hours before serving, giving the flavours time to mingle.
- Taste before serving. After refrigeration, a little extra vinegar or a pinch of salt or sugar may help brighten the flavours.
Storage
Store in an airtight container in the refrigerator for up to 3–4 days. Keep refrigerated and avoid leaving it at room temperature for more than 2 hours.Serving Suggestions
Serve alongside grilled chicken, BBQ pork, roasted vegetables, or grilled fish. It’s also hearty enough to enjoy as a light lunch on its own.Be the Hero of Your Next Potluck
Forget showing up with another ordinary potato or macaroni salad. Bring this colourful, flavour-packed wild rice salad and watch it become the talk of the table!
It’s just different enough to get everyone’s attention, and delicious enough to have them coming back for seconds. Don’t be surprised when someone asks for the recipe.
Fair warning: Bring this to a party once, and you might find yourself permanently assigned to salad duty.
There are worse problems to have!
Come Hungry!