Wild Rice Harvest Salad (Print Version)

Vibrant autumn-inspired salad with nutty wild rice, dried cranberries, toasted pecans, and fresh herbs in a 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)

→ 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:

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 Tips:

01 -
  • It holds beautifully in the fridge for days, getting better as the flavors marry and deepen.
  • The texture is a playful contrast of chewy, crunchy, and tender all at once.
  • You can serve it warm, cold, or somewhere in between without losing a thing.
  • It feels fancy enough for company but requires nothing more than a pot and a bowl.
02 -
  • Wild rice can go from perfectly tender to mushy fast, so start checking it at 40 minutes and drain it immediately when it's done.
  • Toasting the pecans in a dry skillet is the only way to unlock their full flavor, but they burn quickly so stay close and keep them moving.
  • The salad tastes even better after a few hours in the fridge as the vinaigrette soaks into the rice and the flavors meld together.
03 -
  • Use a fork to fluff the wild rice after draining so it doesn't clump together and stays light and separate.
  • Taste the vinaigrette before adding it to the salad; it should be slightly more assertive than you think because the rice will absorb and mellow it.
  • If you want a richer dressing, whisk in a teaspoon of tahini or a spoonful of Greek yogurt for creaminess without heaviness.
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