Wild Rice and Raw Cranberry Salad with Sweet Apples and an Orange Vinaigrette
The fresh crunch of cranberries mixed with spices of the season is absolutely perfect for your Thanksgiving menu.
It can be served warm or chilled, which is great for a buffet-style meal. Happy feasting!
See also: Recipe Roundup: Sigona’s Gravenstein Apple Balsamic
See also: In the Kitchen with Sigona’s Featuring: Fresh Cranberries
Wild Rice and Raw Cranberry Salad with Sweet Apples and an Orange Vinaigrette
The fresh crunch of cranberries mixed with spices of the season is absolutely perfect for your Thanksgiving menu. It can be served warm or chilled, which is great for a buffet-style meal. Inspired by The Raw Happy Kitchen. Serves about 8.
Ingredients
Ingredients:
- 1 cup uncooked wild rice
- salt to taste
- 4 tangerines, satsumas or other small, orange-like citrus zested and segmented*, 3 zested, 1 juiced
- 2 cups fresh cranberries chopped (at least quartered or smaller)
- 2 medium-sized sweet apples such as Gala, Fuji or Honeycrisp, quartered, cored, sliced and diced
- 1/2 cup chopped pecans look for them in the Sigona’s dried fruit & nut section
- 2 stalks celery diced
- 2 to 3 green onions sliced thin on the bias
- 2 Tbsp. Sigona’s Gravenstein apple white balsamic
- 2 Tbsp. honey such Honey Hole Honey Co., available at Sigona’s
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- A pinch ground cloves optional
- 2 Tbsp. Sigona’s Navel orange fusion olive oil (formerly called for Sigona's Blood Orange Fusion olive oil)
- salt to taste
- 6 to 8 whole cranberries for garnish optional
Instructions
- * Segmenting Citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the citrus segments in between.
- Cook the rice in salted water according to package directions. When cooked, remove from heat, stir in the citrus zest, cover and allow to sit and additional 5 minutes. Transfer to a large bowl and allow to cool about 10 to 15 minutes.
- To the bowl, add the citrus segments and juice, chopped cranberries, diced apples, celery and green onion. Season with salt and stir to combine.
- In a small bowl, whisk together the balsamic, honey, cinnamon, allspice, ginger, nutmeg and cloves, if using. While whisking, drizzle in the olive oil to emulsify the mixture.
- Pour the vinaigrette over the salad and stir well to combine. Taste; season if needed with salt. Allow mixture sit at least 10 minutes for flavors to meld. Transfer to a serving dish, top with a few whole cranberries as garnish, if desired, and serve.
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