Wild Rice Apple Pecan Salad is one of those perfect for Thanksgiving recipes!
Salads are always a favorite here and I am always creating new and interesting versions of them š. Wild rice is the base for this one and its a winner! Mix-ins are limitless here but granny smith apples, pecans, dried cherries, onions, garlic, and the right combo of herbs or spices make a delicious Thanksgiving side dish. Or it is also great as a meal-in-a-bowl anytime. I have been eating this every day for the last 3 days and Iām not tired of it yet!
If you would like to add meat to this I would suggest smoked sausage or bacon. Turkey bacon would be great here or if you happen to smoke a turkey for Thanksgiving that would also work well. And a great way to use up leftovers!
Wild Rice Apple Pecan Salad
Ingredients
- 1 1/2 cup wild rice blend
- 2 1/2 cups chicken broth
- 1 tsp black pepper
- 2 tsp salt
- 3 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp rosemary, fresh or ground
- 3 tbsp parsley, fresh or dried
- 3 small granny smith apples, chopped
- 1/2 cup dried cherries
- 1/2 cup pecan halves or pieces
Instructions
- Combine the wild rice, chicken broth, salt, and pepper in a pot. Cook according to the rice package directions
- While rice is cooking add olive oil to a saute pan along with the chopped apples and onion. Cook for about 8-10 minutes or until onions are translucent and apples are crisp-tender. Add garlic and cook 1 more minute.
- Add the cooked rice to the pan along with the herbs, pecans, and dried cherries. Stir until everything is combined. Taste test and adjust seasonings according to taste.
- Serve with additional parsley.