Curried Wild Rice Salad with Raisins & Toasted Pecans
This colourful curried wild rice salad brings together earthy wild rice, sweet raisins, crunchy toasted pecans and walnuts, and fresh vegetables, all tossed in a homemade curry vinaigrette.It's a delicious combination of sweet, savoury, tangy, and nutty flavours. Perfect for summer BBQs, potlucks, holiday gatherings, or as a make-ahead side dish.
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.