Wild Rice Salad with Dried Cranberries, Apples & Orange Vinaigrette
 Brimming with tasty add-ins—like dried cranberries, apples, and nuts—this make-ahead rice salad is ideal for fall potlucks and holiday feasts. Ingredients 1 cup wild rice, rinsed 1¼ teaspoons salt, divided ½ teaspoon orange zest ¼ cup freshly squeezed orange juice, from 1 orange ¼ cup extra-virgin olive oil 3 tablespoons apple cider vinegar 2 tablespoons honey 1 teaspoon Dijon mustard ¼ teaspoon freshly ground black pepper 1 cup pecans, toasted and coarsely chopped (see note) ½ cup dried cranberries ½ cup chopped fresh Italian parsley 2 stalks celery, diced 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled, cored, and diced ¼ cup roasted and salted pepitas (hulled pumpkin seeds) 2 scallions, light and dark green parts, thinly sliced 1 cup wild rice, rinsed 1¼ teaspoons salt, divided ½ teaspoon orange zest ¼ cup freshly squeezed orange juice, from 1 orange ¼ cup extra-virgin olive oil 3 tablespoons apple cider vinegar 2 tablespoons honey 1 teaspoon Dijon mustard ¼ teaspoon freshly ground black pepper 1 cup pecans, toasted and coarsely chopped (see note) ½ cup dried cranberries ½ cup chopped fresh Italian parsley 2 stalks celery, diced 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled, cored, and diced ¼ cup roasted and salted pepitas (hulled pumpkin seeds) 2 scallions, light and dark green parts, thinly sliced Instructions In a medium pot, combine the rice, ¾ 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, 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 ½ teaspoon salt. Add the cooled rice, pecans, dried cranberries, parsley, celery, apples, pepitas, and scallions. Taste and adjust seasoning, if desired. Serve cold or at room temperature. Note: To toast the pecans, preheat the oven to 350°F and set an oven rack in the middle position. Arrange the pecans on a baking sheet and bake for 6 to 10 minutes, until toasted and fragrant. Make Ahead: This salad can be made a day ahead of time and refrigerated. In a medium pot, combine the rice, ¾ 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, 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 ½ teaspoon salt. Add the cooled rice, pecans, dried cranberries, parsley, celery, apples, pepitas, and scallions. Taste and adjust seasoning, if desired. Serve cold or at room temperature. Note: To toast the pecans, preheat the oven to 350°F and set an oven rack in the middle position. Arrange the pecans on a baking sheet and bake for 6 to 10 minutes, until toasted and fragrant. Make Ahead: This salad can be made a day ahead of time and refrigerated. Nutrition Information Powered by Per serving (6 servings) Calories: 409 Fat: 24 g Saturated fat: 3 g Carbohydrates: 46 g Sugar: 21 g Fiber: 6 g Protein: 8 g Sodium: 349 mg Cholesterol: 0 mg Per serving (6 servings) Calories: 409 Fat: 24 g Saturated fat: 3 g Carbohydrates: 46 g Sugar: 21 g Fiber: 6 g Protein: 8 g Sodium: 349 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.