This cold wild rice salad is perfect for Thanksgiving, bursting with Fall flavors. The combination of crisp apples, crunchy walnuts, and sweet cranberries is addictive! This dairy-free salad is vegan when you use maple syrup instead of honey in the dressing.
1/4cuproasted and salted pepitas(hulled pumpkin seeds)
2 scallions, light and green parts, thinly sliced
In a medium pot, combine the rice, 3/4 teaspoon of the salt, and 4 cups of water. Bring to a boil, then turn the heat down to low; cover and simmer until the rice is tender and most of the grains have split open, about 50 to 60 minutes. Transfer the rice to a fine-mesh strainer to drain any excess water. Let cool.
In a large bowl, whisk together the orange zest, orange juice, oil, vinegar, honey, mustard, pepper, and remaining 1/2 teaspoon of salt. Add the cooled rice, pecans, dried cranberries, parsley, celery, apple, pepitas, and scallions. Taste and adjust the seasoning, if desired. Serve cold or at room temperature.
Make it Ahead: This salad can be made one day ahead of time and refrigerated.