This recipe was adapted from this Wild Rice, Cranberry, Corn, and Chicken Salad recipe from A Little and a Lot. It’s a winner. The tart cranberries and citrus with the savory spice mix and smokiness from the bacon is a wild ride for your taste buds and I love to make it for a holiday side dish.
On vacation in Michigan, I learned that cranberries are not as easy to come by as they are in Wisconsin. But blueberries are! And we are nixing the bacon because Dan no longer eats smoked or cured meats. So, this is a new version of this favorite. I promise, if you make it for a pot luck it will be the talk of the town and you will get requests for the recipe.
The blueberries cook down into a delightful purple sauce. The corn gets painted purple and has the crunch of pomegranate seed (multiple people at a recent gathering asked about the pomegranate seeds, even though there were none. But in the future, I think they could be a welcomed addition.)
Author: Nicki Dowland
Nicki Dowland is a teacher and retired nacho blogger. She documents shopping, cooking, and eating local over at her substack called Cooking The Harvest. Nicki would like to see more awareness for gender and racial equality and the movie Wayne’s World.
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