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Wild Harvest Cranberry Salad

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Preparation time

Cooking time

Serving size

2 servings


For the dressing:
50 grams low-fat plain yogurt
1 tablespoon rice vinegar
1 tablespoon orange juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
grated zest of 1 orange, optional
salt and pepper

For the salad:
50 grams pecan pieces 70 grams lettuce
100 grams Ocean Spray® Craisins® Dried Cranberries
1 medium tart apple such as Granny Smith
100 grams long-grain wild rice, cooked according to package directions


Preheat oven to 180°C. Place pecans on baking sheet. Bake for 6 minutes or until toasted and golden brown. Cool. You could also toast the pecans in a dry pan.

Meanwhile, make the dressing: Combine the yogurt, vinegar, juice, honey, mustard and orange zest, if using, in a small bowl. Whisk vigorously. Season to taste with salt and pepper.

For the salad:
Combine the lettuce, Craisins® Dried Cranberries and cooled pecans in a large bowl. With a sharp knife, cut the apple into quarters; remove core. Slice each quarter into thin slices; sprinkle apple slices over salad. Top with wild rice. Drizzle with dressing. Gently toss to coat evenly.