Wild Rice Mandarin Orange Salad Recipe

wild rice mandarin orange salad recipe
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This Wild Rice Mandarin Orange Salad Recipe is a hearty fall salad featuring cranberries, walnuts, chives, minced mint, and tangerines with a delicious orange vinaigrette. It’s a perfect side for Thanksgiving or anytime, as it pairs so well with many fall and winter dishes!


  • 1 c. wild rice, cooked according to directions on package (leave out any salt, butter or oil)
  • 1 c. mandarin oranges, fresh or canned
  • 1/4 c. green onions, chopped
  • 1/2 c. dried cranberries (You can use Craisins, however you will need to add 1 Smart Point to the total recipe count)
  • 1/4 c. pecans, chopped
  • 1/4 c. fresh mint, chopped
  • 3 T. red onion, chopped
  • 2 c. spring mix or fresh spinach



  1. Cook wild rice according to package directions.
  2. Preheat the oven to 350 °. Place the chopped walnuts on a baking sheet. Bake for about 5 minutes, stirring gently. (Or a quick way I sometimes use is to grill them for about a minute – watch closely. They burn fast!)
  3. To make the salad, mix in a large bowl: rice, tangerines, onions, blueberries, walnuts, and mint.
  4. To make the dressing, mix in a liquid measuring cup or salad dressing table: orange juice, balsamic vinegar, garlic, salt and pepper.
  5. About 2 hours before serving, drizzle about 4 sprays of olive oil over the rice and mix. Add the dressing. Let stand 2 hours at room temperature.
  6. Immediately before serving, garnish a nice bowl with fresh lettuce or spinach. Add the rice mixture. Garnish with a piece of fresh mint if desired.


You can make this recipe ahead of time, but set the mint and walnuts aside until finished (to keep them crisp) and keep the dressing and salad separate until about 2 hours before serving.


Keywords: Wild Rice Mandarin Orange Salad Recipe