Wild Rice Harvest Salad (Printable)

Autumn-inspired salad featuring nutty wild rice, sweet cranberries, toasted pecans, and fresh herbs tossed in zesty vinaigrette.

# Ingredient List:

→ 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 Prepare:

01 - Rinse wild rice under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 40-45 minutes until tender and some grains have burst. Drain excess water and cool slightly.
02 - While rice cooks, toast 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 create the dressing.
04 - Add the cooked wild rice, cranberries, toasted pecans, apple (if using), green onions, parsley, chives, and thyme to the bowl with the vinaigrette. Toss gently to combine and coat everything evenly.
05 - Taste and adjust seasoning with additional salt and pepper if needed. Serve at room temperature or chilled.

# Expert Suggestions:

01 -
  • The contrast between chewy wild rice and crunchy toasted pecans creates this incredible textural symphony that storebought salads simply cannot match.
  • You can prepare it hours ahead, and it actually tastes better as the flavors meld, making it your secret weapon for stress-free entertaining.
02 -
  • Wild rice keeps its delightful chew when slightly underdone, so start checking for doneness around the 40-minute mark rather than strictly following the timer.
  • Adding the vinaigrette to the rice while its still warm helps it absorb all those wonderful flavors, a trick I discovered after years of wondering why restaurant salads tasted better than mine.
03 -
  • Reserve a few tablespoons of the toasted pecans and herbs to sprinkle on top just before serving for that fresh-made visual appeal even when the salad was prepared hours earlier.
  • The rice-to-add-ins ratio should look roughly equal, so dont hesitate to add more cranberries or nuts if your wild rice expands more than expected during cooking.
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