Wild Rice Harvest Salad

The first time I brought this salad to a Friendsgiving, my friend Sarah actually gasped when she saw it on the table. We had all been eating heavy casseroles and buttery sides for hours, and this bowl of jewel-toned rice looked like something you would find at a fancy farm-to-table restaurant. Now it is the one dish I am asked to bring to every single gathering, no matter the season.

Last autumn I made a huge batch for my mom's birthday, and we ended up eating it straight from the serving bowl while standing in her kitchen, just talking and laughing for hours. Something about the combination of sweet cranberries, earthy wild rice, and that tangy vinaigrette makes people want to linger around it.

Ingredients

• 1 cup uncooked wild rice: Wild rice is technically a grass, not a rice, which gives it that signature nutty flavor and satisfying chew. I have learned that really rinsing it well makes a huge difference in the final texture.
• 2 cups water: Wild rice is thirsty and needs plenty of liquid to cook properly. Do not be tempted to add more salt here since you will season the finished salad.
• 1/2 teaspoon salt: Just enough to enhance the natural flavors without overpowering them.
• 2/3 cup dried cranberries: These little pockets of sweetness balance the earthiness of the wild rice perfectly. I buy them in bulk since this recipe has become such a staple.
• 2/3 cup pecans, roughly chopped and toasted: Toasting the pecans is not optional, it is what transforms them from merely good to absolutely incredible. The smell alone will tell your kitchen something good is happening.
• 1 small apple, diced: Completely optional but I almost always include it for that extra crunch and burst of fresh sweetness. A Gala or Honeycrisp works beautifully.
• 2 green onions, thinly sliced: These add a mild onion flavor that does not compete with the other ingredients. Slice them right before serving so they stay vibrant.
• 1/4 cup fresh parsley, chopped: Fresh parsley brings a bright, clean flavor that cuts through the richness of the pecans and vinaigrette. Flat-leaf parsley has more flavor than curly.
• 2 tablespoons fresh chives, chopped: Chives have this delicate onion flavor that is impossible to replicate. Snipping them with kitchen scissors is oddly satisfying.
• 1 tablespoon fresh thyme leaves: Thyme pairs so beautifully with wild rice, like they were destined to be together. Fresh thyme is worth seeking out, but dried works in a pinch.
• 3 tablespoons extra-virgin olive oil: A good quality olive oil is the foundation of the vinaigrette. This is where you should not skimp.
• 2 tablespoons apple cider vinegar: The vinegar provides just the right amount of tang and brightness to balance the sweet elements.
• 1 tablespoon maple syrup or honey: This is the secret ingredient that ties everything together and makes the vinaigrette irresistible.
• 1 teaspoon Dijon mustard: Dijon helps emulsify the dressing and adds a subtle depth that you will notice but cannot quite put your finger on.
• Salt and black pepper: Season generously at the end since the flavors need that final punch to really sing.

Instructions

Rinse and cook the wild rice:

Rinse the wild rice under cold water until the water runs clear, then combine it with the water and salt in a medium saucepan. Bring everything to a boil, then reduce the heat to low, cover tightly, and let it simmer gently for 40 to 45 minutes until the grains are tender and some have started to burst open revealing their white interiors. Drain any excess liquid and spread the rice on a baking sheet to cool slightly.

Toast the pecans:

While the rice is simmering, toss the chopped pecans into a dry skillet over medium heat. Stir them frequently for 3 to 4 minutes until they become fragrant and turn a shade darker, watching carefully because they can go from perfect to burned quickly. Remove them from the pan immediately to stop the cooking process.

Whisk together the vinaigrette:

In your large serving bowl, whisk together the olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, and a generous pinch of salt and pepper until the mixture thickens slightly and becomes emulsified. Taste it and adjust the acidity or sweetness until it tastes exactly how you want it.

Combine everything:

Add the cooled wild rice, dried cranberries, toasted pecans, diced apple if you are using it, green onions, parsley, chives, and thyme to the bowl with the vinaigrette. Use a large spoon to gently toss everything together until the rice is evenly coated and all the ingredients are well distributed throughout the salad.

Season and serve:

Taste the salad and add more salt and pepper if it needs a little something extra. This salad is fantastic served immediately at room temperature, but letting it chill in the refrigerator for an hour allows the flavors to meld together even more beautifully.

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This salad has become my go-to for new parents because it keeps so well in the refrigerator and tastes just as good on day three as it did fresh. Something about how the flavors deepen and develop over time makes it feel like a gift that keeps on giving.

Making It Your Own

I have started adding crumbled goat cheese or feta when I want to make it more substantial, and the creamy tanginess is absolutely perfect with the sweet-tart cranberries. Sometimes I will throw in some roasted butternut squash cubes in the fall when they are at their peak sweetness.

Perfect Pairings

This salad shines alongside roast chicken or turkey, but it is also hearty enough to stand alone as a light vegetarian main. I love serving it with a simple green salad and some crusty bread to round out the meal.

Make Ahead Magic

The truth is that I almost always make this salad the day before I need it because it is one of those rare dishes that actually improves with a little time. The wild rice absorbs the vinaigrette and the flavors meld together into something truly special.

• Wait to add the apple until right before serving if you are making this ahead, so it does not brown
• Bring the salad to room temperature for about 30 minutes before serving to let the flavors wake up
• Keep the toasted pecans separate if you are storing it for more than a day, to maintain their crunch

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There is something deeply satisfying about a dish that is this beautiful and this good for you, that also happens to bring people together around the table. I hope this becomes a staple in your kitchen like it has in mine.

Recipe FAQs

→ Can I make this wild rice salad ahead?

Absolutely. This dish actually improves after a few hours in the refrigerator as the flavors meld together. Make it up to 24 hours in advance, then bring to room temperature before serving.

→ What can I substitute for the pecans?

Walnuts, almonds, or hazelnuts work beautifully here. Toast them first to bring out their natural oils and enhance their flavor, just as you would with the pecans.

→ Is wild rice the same as regular rice?

Wild rice is actually a semi-aquatic grass native to North America, not true rice. It has a chewy texture and distinct nutty flavor that sets it apart from white or brown rice varieties.

→ How do I know when wild rice is done cooking?

Wild rice is properly cooked when the grains are tender but still retain some chew, and many of the grains have burst open revealing their white interior. This typically takes 40–45 minutes of simmering.

→ Can I add protein to make this a complete meal?

Definitely. Diced roasted chicken, chickpeas, or even crumbled goat cheese or feta would work wonderfully. The salad already makes a satisfying vegetarian main as written.

→ How long does this keep in the refrigerator?

Stored in an airtight container, this wild rice salad keeps well for 4–5 days. The flavors continue to develop, making it an excellent option for meal prep or weekday lunches.