This wild rice salad combines nutty wild rice with roasted butternut squash and Brussels sprouts, dried cranberries, toasted nuts and parsley. A pumpkin vinaigrette with maple syrup, cider vinegar and Dijon ties it together. Serve it as a hearty main or alongside roasted turkey or chicken.

Table of Contents

Ingredients

For the Salad:

1 cup wild rice
2 cups water or vegetable broth
1 cup cubed butternut squash
1 cup Brussels sprouts, halved
1/2 cup dried cranberries
1/3 cup chopped pecans or walnuts (toasted for extra flavour)
1/4 cup chopped fresh parsley
1/4 cup pomegranate seeds (optional)

For the Pumpkin Vinaigrette:

3 tablespoons pumpkin puree
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon ground cinnamon
Salt and pepper to taste

Step-by-Step Instructions

1. Cook the Wild Rice:

Rinse the wild rice under cold water. In a medium saucepan, combine wild rice and water (or broth). Bring to a boil, then reduce the heat to low and cover.
Simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.

2. Roast the Vegetables:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed butternut squash and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.
Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and golden.

3. Make the Pumpkin Vinaigrette:

In a small bowl, whisk together pumpkin puree, apple cider vinegar, olive oil, maple syrup, Dijon mustard, cinnamon, salt, and pepper. Taste and adjust seasoning as needed.

4. Assemble the Salad:

In a large mixing bowl, combine the cooked wild rice, roasted vegetables, dried cranberries, toasted nuts, and fresh parsley.
Pour the pumpkin vinaigrette over the salad and toss gently to combine.
Sprinkle pomegranate seeds on top for a burst of colour and flavour (optional).

Serving Suggestions

Main Dish: Serve as a hearty vegetarian or vegan meal.
Side Dish: Pair it with roasted turkey, chicken, or a fall-inspired soup.
Make-Ahead: Prepare the salad and dressing separately, then toss them together just before serving.

Tips for Success

Cook Wild Rice Perfectly: Avoid overcooking to maintain the nutty texture of the wild rice.
Customizable Add-Ins: Swap pecans for almonds, or add goat cheese for extra creaminess.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Try it out today, and don’t forget to share your experience in the comments below!

Frequently Asked Questions

How long does wild rice take to cook?

Simmer it covered over low heat for 40 to 45 minutes, until tender and the liquid is absorbed. Avoid overcooking so it keeps its nutty texture.

Can I make the salad ahead?

Yes. Prepare the salad and the dressing separately, then toss them together just before serving.

How long do leftovers keep?

Store them in an airtight container in the refrigerator for up to 3 days.

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