Wild Rice Harvest Salad (Printable)

Nutty wild rice with cranberries, pecans, and herbs tossed in maple vinaigrette. Autumn-inspired and delicious.

# What Goes In:

→ 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 and toasted
06 - 1 small apple, diced

→ 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

→ Vinaigrette

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

# How to Make It:

01 - Rinse wild rice thoroughly under cold water. Combine rice, water, and salt in medium saucepan. Bring to boil, reduce heat to low, cover and simmer 40-45 minutes until grains are tender and some have burst open. Drain excess liquid and let cool slightly.
02 - Heat dry skillet over medium heat. Add chopped pecans and toast 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat immediately and set aside.
03 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in large bowl until emulsified and smooth.
04 - Add cooked wild rice, dried cranberries, toasted pecans, diced apple, green onions, parsley, chives, and thyme to bowl with vinaigrette. Gently toss until evenly coated.
05 - Taste salad and adjust seasoning with additional salt and pepper as needed. Serve at room temperature or chilled.

# Expert Advice:

01 -
  • The nutty wild rice creates a hearty base that stays perfectly chewy even after days in the fridge, making this your secret weapon for stress-free meal prep.
  • The balance of sweet cranberries against the herbal notes creates this magical moment where every forkful tastes slightly different than the last.
02 -
  • Wild rice needs much more cooking time than you might expect, and attempting to rush it led to my first batch being uncomfortably crunchy, so patience is non-negotiable.
  • Adding the vinaigrette while the rice is still slightly warm creates this magical absorption that simply doesnt happen with completely cooled rice.
03 -
  • If youre short on time, cook the wild rice in advance and refrigerate it for up to three days, then simply bring to room temperature before assembling the salad.
  • The vinaigrette can be doubled and the extra stored in a jar in the refrigerator, where that touch of Dijon prevents it from separating even after days.
Return