Wild Rice Harvest Salad

The first time I made this wild rice salad, it was supposed to be a simple side for Thanksgiving dinner. I ended up eating half of it straight from the bowl while everything else was still in the oven. There is something about the chewy nuttiness of wild rice combined with sweet cranberries and toasted pecans that feels like autumn on a plate.

My sisterinlaw requested this for every family gathering after I brought it to a summer potluck. I have since made it for baby showers, office lunches, and quiet Tuesday nights when I want something substantial but not heavy. It has become my goto dish when I need to feed a crowd or just want something that feels special.

Ingredients

• 1 cup uncooked wild rice: Wild rice has a delightful chew and earthy flavor that regular rice cannot match, and it holds up beautifully in salads
• 2 cups water: Wild rice needs plenty of liquid to cook properly and achieve that perfect tender but still toothsome texture
• 1/2 teaspoon salt: A little salt in the cooking water seasons the rice from within
• 2/3 cup dried cranberries: These little jewels add pops of sweetness that balance the nutty rice perfectly
• 2/3 cup pecans, roughly chopped and toasted: Toasting the pecans transforms them into something deeply aromatic and irresistible
• 1 small apple, diced: Fresh apple adds a lovely crisp sweetness that brightens each bite
• 2 green onions, thinly sliced: These provide a mild onion flavor that does not overpower the other ingredients
• 1/4 cup fresh parsley, chopped: Fresh herbs bring brightness and make the salad taste alive
• 2 tablespoons fresh chives, chopped: Chives add a subtle oniony freshness that complements the green onions
• 1 tablespoon fresh thyme leaves: Thyme adds an earthy aromatic note that feels perfect for fall
• 3 tablespoons extra-virgin olive oil: A good olive oil creates a silky base for the vinaigrette
• 2 tablespoons apple cider vinegar: The vinegar adds just enough tang to cut through the sweet elements
• 1 tablespoon maple syrup or honey: A touch of sweetener balances the acidity and ties everything together
• 1 teaspoon Dijon mustard: Dijon acts as an emulsifier and adds a subtle sharpness
• Salt and black pepper: Seasoning is essential to make all the flavors pop

Instructions

Cook the wild rice:

Rinse the wild rice under cold water until the water runs clear. In a medium saucepan, combine the wild rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes until the rice is tender and some grains have burst open. Drain any excess water and let cool slightly.

Toast the pecans:

While the rice cooks, place the pecans in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently until fragrant and golden. Watch closely because nuts can burn quickly. Remove from heat and set aside.

Whisk together the vinaigrette:

In a large bowl, whisk together the olive oil, apple cider vinegar, maple syrup or honey, and Dijon mustard until well combined. Season with salt and pepper to taste.

Combine everything:

Add the cooked wild rice, dried cranberries, toasted pecans, diced apple, green onions, parsley, chives, and thyme to the bowl with the vinaigrette. Toss gently to combine and coat everything evenly.

Season and serve:

Taste the salad and adjust the seasoning with additional salt and pepper if needed. Serve at room temperature or chilled, knowing that the flavors will continue to develop as it sits.

Save

This salad has become a staple at our annual Friendsgiving celebration. Everyone expects it now, and I secretly love that something so simple has become part of our tradition. Watching friends go back for third helpings never gets old.

Make It Yours

I have played around with this recipe over the years and discovered that it is incredibly forgiving. Sometimes I add crumbled goat cheese or feta for a creamy element that takes it over the top. Other times I toss in roasted butternut squash cubes to make it even more substantial.

Perfect Pairings

This salad shines alongside roast chicken, turkey, or pork tenderloin. It also works beautifully as a vegetarian main when topped with a poached egg or served alongside some crusty bread. The flavors are substantial enough to stand alone but complementary enough to enhance almost any protein.

Storage and Serving

This salad keeps beautifully in the refrigerator for up to four days and actually tastes better on day two or three. The flavors have time to meld and the rice softens just slightly. I often make a double batch to have for lunches throughout the week.

• Bring the salad to room temperature before serving for the best flavor and texture
• Add fresh herbs just before serving if making ahead to keep them bright and vibrant
• The vinaigrette can be made separately and stored in a jar for up to a week

Save

There is something deeply satisfying about a salad that feels substantial enough to be a meal but light enough to leave you feeling energized. This wild rice harvest salad is exactly that.

Recipe FAQs

→ Can I make this wild rice harvest salad ahead?

Absolutely. Prepare up to 24 hours in advance and store refrigerated. The flavors actually improve as ingredients meld together. Bring to room temperature before serving for optimal texture and taste.

→ What proteins pair well with this harvest salad?

Roast chicken, turkey breast, or baked salmon complement the nutty flavors beautifully. For vegetarian meals, serve alongside roasted squash or add chickpeas for extra protein.

→ How do I know when wild rice is fully cooked?

Wild rice is done when grains are tender and many have burst open, revealing their white interior. This typically takes 40-45 minutes. Taste test occasionally toward the end of cooking time.

→ Can I substitute other nuts or grains?

Walnuts or almonds work nicely instead of pecans. For grains, brown rice or a wild rice blend offer similar results, though cooking times may vary slightly.

→ Is this salad suitable for special diets?

Yes, this dish is naturally vegetarian and gluten-free. Use maple syrup instead of honey for a vegan version. Always check packaged ingredients like mustard and cranberries for dietary compliance.

→ How should I store leftovers?

Keep in an airtight container in the refrigerator for 3-4 days. The textures remain appealing, though nuts may soften slightly. Refresh with a squeeze of lemon before serving again.