This harvest rice salad recipe is an easy, make-ahead side dish that brings all the flavors of fall together. Ready in just 35 minutes!
Jump to:
Why You’ll Love This Cold Rice Salad
This recipe has been simmering in my brain for a while. It was inspired by a wild rice salad from the salad bar at my work cafeteria, and for many, many months I dreamed about it. And when I couldn't get it out of my head, I knew I had to make my own version.
My most interesting, and possibly controversial, addition is the crumbly blue cheese. I’m a long-time, dedicated lover of all the various blue cheeses, and while the salad at work didn’t include any, a bit of cheese from my green salad found its way into my rice salad one day. I was not even slightly sad about it, and it adds an extra special zing. Here’s why this salad is such a hit:
- Make-ahead
- Crunchy
- Festive
- Easy to make
- Fall flavors
Ingredient Information and Substitutions
- Rice blend- Brings a nutty flavor and a hearty base to the salad. I used a blend containing wild rice, but plain wild rice works too if you can find it.
- Olive oil- Coats the rice and brings everything together.
- Red wine vinegar- Brings a tangy brightness that balances the sweet cranberries and rich cheese. White wine vinegar works as a substitute.
- Blue cheese- Crumbly and tangy, adding an extra special zing. Skip it if it’s not your thing, or serve it on the side. Feta cheese is also a good substitute.
- Dried cranberries- Bring much-needed sweetness. Dried cherries work as a substitute.
- Shallots- Give a mild onion flavor and a fantastic crunch.
- Celery- Brings a fresh, crisp bite that plays nicely with the nuttiness of the rice.
- Fresh parsley- Brings a fresh, herby finish.
- Kosher salt- Brings out the flavor of everything else in the bowl.
- Black pepper- Adds a little warmth.
How To Make This Rice Salad
Step 1- Cook and cool the rice.
Cook the rice blend according to the package directions, then let it cool.
Step 2- Combine the ingredients.
In a large bowl, combine the rice, cranberries, shallots, celery, blue cheese, parsley, salt, pepper, olive oil, and red wine vinegar. Stir well to mix.
Step 3- Chill and serve.
Refrigerate until it’s time to serve, then enjoy.
Frequently Asked Questions
The dressing for rice salad is just olive oil and red wine vinegar, stirred right in with everything else, so there’s nothing extra to whisk.
Yes, it’s a surprisingly non-traditional Thanksgiving side that keeps people coming back for more helpings, and the dried cranberries make it look festive and seasonal.
Yes! It's super easy to make ahead, and it's best served cold, so just keep it in the fridge until you're ready to serve.
Tips For Making This Cold Rice Salad Recipe
- Mince the shallots finely, so they give you crunch without taking over each bite. If you want a more subdued flavor, soak the diced shallots in cold water for 10 minutes and drain really well before adding to the salad.
- Spread the cooked rice on a sheet pan to cool quickly, and fluff it with a fork so the grains don’t clump.
- Choose an unseasoned rice blend, so it doesn’t compete with the other flavors.
- Add the parsley right before serving, so it stays bright and fresh.
- Shave the celery on the slicing side of a box grater, or slice it thin with a knife.
- Give the salad a good stir before serving, since the rice soaks up some of the rice salad dressing as it chills.
- Taste before serving, and add a splash more vinegar or a pinch more salt if it needs a boost.
- Ingredients to prep ahead- Cook and cool the rice, mince the shallots, and shave the celery, so all that’s left is mixing.
- Leftovers and storage- Store in an airtight container in the fridge for up to a week. Serve it cold, straight from the fridge, with no reheating needed.
What To Serve With This Recipe For Rice Salad
If I'm not making this for lunches, I love serving it next to a hearty main on a holiday table with a sweet dessert to finish. Here are some of my favorite pairings:
- Margarita Chicken Skewers
- Mushrooms in White Wine Sauce
- Dandelion Greens Recipe
- Chocolate Chunk Pumpkin Bread
Other Holiday Side Dishes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Harvest Rice Salad Recipe
Equipment
- 1 saucepan
Ingredients
- 8 ounces rice blend choose your favorite rice blends, preferably unseasoned- cook per package directions and cool.
- 1 cup dried cranberries
- ¾ cup shallots minced
- 1 ½ cups celery shaved - use the slicing surface on your box grater or slice it thin with a knife
- ¼ cup crumbly blue cheese
- 2 Tablespoon fresh parsley chopped
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 Tablespoon olive oil
- 2 Tablespoon red wine vinegar
Instructions
- Combine all ingredients in a large bowl.
- Stir well to mix.
- Refrigerate until it's time to serve.
Video
Notes
- Mince the shallots finely, so they give you crunch without taking over each bite. If you want a more subdued flavor, soak the diced shallots in cold water for 10 minutes and drain really well before adding to the salad.
- Spread the cooked rice on a sheet pan to cool quickly, and fluff it with a fork so the grains don’t clump.
- Choose an unseasoned rice blend, so it doesn’t compete with the other flavors.
- Add the parsley right before serving, so it stays bright and fresh.
- Shave the celery on the slicing side of a box grater, or slice it thin with a knife.
- Give the salad a good stir before serving, since the rice soaks up some of the rice salad dressing as it chills.
- Taste before serving, and add a splash more vinegar or a pinch more salt if it needs a boost.
- Ingredients to prep ahead- Cook and cool the rice, mince the shallots, and shave the celery, so all that’s left is mixing.
- Leftovers and storage- Store in an airtight container in the fridge for up to a week. Serve it cold, straight from the fridge, with no reheating needed.
Leave a Reply