Wild Rice Harvest Salad (Printable)

Nutty wild rice with sweet cranberries, toasted pecans, and fresh herbs tossed in zesty vinaigrette.

# What You'll Need:

→ Grains

01 - 1 cup uncooked wild rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Fruits & Nuts

04 - 2/3 cup dried cranberries
05 - 2/3 cup pecans, roughly chopped
06 - 1 small apple, diced (optional)

→ Fresh Produce & Herbs

07 - 2 green onions, thinly sliced
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh chives, chopped
10 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

→ Vinaigrette

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon Dijon mustard
15 - Salt and black pepper, to taste

# How to Make It:

01 - Rinse the wild rice under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes, or until the rice is tender and some grains have burst. Drain any excess water and let cool slightly.
02 - While the rice cooks, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant. Set aside.
03 - In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper to make the vinaigrette.
04 - Add the cooked wild rice, cranberries, toasted pecans, apple (if using), green onions, parsley, chives, and thyme to the bowl. Toss gently to combine and coat with the vinaigrette.
05 - Taste and adjust seasoning with additional salt and pepper if needed. Serve at room temperature or chilled.

# Expert Advice:

01 -
  • It tastes like October in a bowl, with every bite offering something different: chewy grains, sweet bursts of cranberry, and the crunch of toasted nuts.
  • You can make it hours ahead and it actually gets better as the flavors marry in the fridge.
  • It works as a side dish for holiday dinners or as a main lunch that keeps you satisfied without feeling heavy.
  • The colors alone make it look like you spent way more effort than you actually did.
02 -
  • Wild rice takes longer to cook than you think, so start it first and let everything else happen around it.
  • If you skip toasting the pecans, you'll miss the depth of flavor that makes this salad memorable instead of just okay.
  • The vinaigrette should taste a little too tangy on its own because the rice and cranberries will mellow it out.
03 -
  • Use a timer when toasting the pecans and don't trust yourself to remember, because those few minutes go faster than you think.
  • If your wild rice is taking forever to cook, it might be old, so check the package date and store it in an airtight container once opened.
  • Dress the salad while the rice is still slightly warm so it absorbs more flavor, but not so hot that it wilts the herbs.
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