Apple and Pecan Forbidden Rice Salad

This stunning Apple and Pecan Forbidden Rice Salad is a perfect harmony of festive cheer and wholesome elegance. The base of nutty, black forbidden rice provides a luxuriously earthy foundation, while crisp, sweet apples lend a refreshing crunch. Toasted pecans add a buttery, caramelized notes, creating a delightful depth of flavor. A light maple vinaigrette ties everything together with a luscious balance of sweetness and tang.

This salad is as much a feast for the eyes as it is for the palate—an ultimate seasonal dish, perfect for cozy dinners or as a showstopping addition to your holiday table.

Ingredients for Apple and Pecan Forbidden Rice Salad

• Forbidden (Black) Rice: A nutritious base with a nutty, slightly sweet flavor and a chewy texture.
• Celery: Brings a crisp, subtle, earthy crunch that brightens the texture of rice’s chewiness.
• Apple: Choose Honeycrisp or Fuji for a sweet, crisp bite, or Granny Smith for a touch of tartness.
• Red Onion: Sharp and slightly spicy, it adds a bold flavor and a beautiful pop of color.
• Merlot Cheese: Adds a luscious fruity richness, subtle sweetness, and creaminess.
• Pecans or Walnuts: Toasted nuts provide buttery, nutty notes with a hint of natural sweetness.
• Raisins or Cranberries: Dried fruits bring bursts of tart sweetness and chewy texture.
• Herb: Fresh dill weed or parsley adds a fragrant, bright finish and a vibrant pop of color.
• Lemon: Freshly squeezed lemon juice adds a vibrant, citrusy tang that enhances the overall flavors
• Avocado Oil: Smooth and mild, acts as the base of the vinaigrette, adding a silky texture.
• Red or White Wine Vinegar: Brings tangy acidity that lifts the flavors and balances the sweetness.
• Dijon Mustard: Adds a subtle, sharp tang and creamy consistency to the dressing.
• Sweetener: A touch of maple syrup, honey, or brown sugar adds a hint of sweetness.
• Seasonings: Salt and ground pepper balance the flavors of the salad.

Apple and Pecan Forbidden Rice Salad Recipe

For the Salad

• 1 cup (160 g) cooked forbidden (black) rice (recipe)
• 1/3 cup (50 g) finely chopped celery (about 1-2 stalks)
• 1 medium apple, about 1/3 cup (50 g), small diced (Honeycrisp, Fuji, or Granny Smith)
• 1/3 cup (40 g) finely chopped red onion
• 1/2 cup (60 g) crumbled Merlot cheese (or cheddar cheese for variations)
• 1/2 cup (50 g) toasted pecans or walnuts, coarsely chopped
• 1/3 cup (50 g) dried cranberries or raisins
• 2 tablespoons (8 g) chopped fresh dill weed or parsley, more for garnish

For the Vinaigrette

• 3 tablespoons (45 ml) wine vinegar (red or white)
• 1 teaspoon (5 g) maple syrup, honey, or brown sugar, to taste
• 1 teaspoon (5 g) Dijon mustard or regular mustard
• 1/4 teaspoon (1.5 g) pink or kosher salt, to taste
• 1/4 teaspoon (1.5 g) ground black pepper, to taste
• 1/3 cup (80 ml) avocado oil
• Juice of 1 fresh lemon about 2 teaspoons (10 ml)

Recommended Equipment

• Jar with Lid: For preparing the vinaigrette and storing any leftovers.
• Bowl or Container with Lid: Needed to mix and refrigerate the salad to allow the flavors to blend.

How to Make Apple and Pecan Forbidden Rice Salad

Prepare the Rice: Cook the forbidden rice according to the recipe or package directions. Let it cool in a large bowl, stirring occasionally to prevent clumping.

Make the Vinaigrette: In a jar with a lid or a small bowl, whisk together the wine vinegar, maple syrup, honey or sugar, Dijon mustard, salt, and pepper until smooth. Slowly pour in the oil while whisking continuously until emulsified. Stir in the fresh lemon juice. Taste and adjust the seasonings.

Assemble the Salad: Once the rice is completely cooled, add the chopped celery, diced apple, red onion, Merlot cheese, toasted nuts, dried cranberries or raisins, and fresh herbs.

Dress the Salad: Drizzle about 3 tablespoons (45 ml) of the vinaigrette over the salad. Toss gently to coat all the ingredients evenly. Add more dressing if needed.

Chill the Salad: Cover the bowl or transfer the salad to an airtight container. Refrigerate for at least 2 hours to allow the flavors to blend.

Serve: Transfer the chilled salad to a serving platter. Garnish with extra herbs, a sprinkle of nuts, and a few dried cranberries or raisins for an appealing touch. Drizzle with extra vinaigrette for a glossy presentation. Serve chilled or at room temperature with a wedge of lemon on the side for an extra drizzle of freshness.

Pairs Well: Enjoy as a standalone dish for a light lunch or dinner, or serve as a side dish at holiday gatherings, potlucks, or festive dinners. Pair with roasted poultry, grilled fish, or vegetables for a more substantial meal.

Serve Warm: Transform it into a side dish by gently heating it until warm and add the cheese just before serving. It tastes just as delicious warm as it does cold.

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