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Harvest Wild Rice Salad

Harvest wild rice salad with nutty rice, toasted pecans, dried cranberries, and diced apple in a golden maple-mustard dressing. Made as a make-ahead side—chill it for best flavor and a tender-yet-chewy bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Wild rice blend salad
  • 1.5 cup wild rice blend, cooked and cooled
  • 0.5 cup toasted pecans
  • 0.5 cup dried cranberries
  • 1 apple, diced
  • 2 green onions, sliced
  • 0.25 cup chopped parsley
  • 0.25 cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard

Equipment

  • 1 sheet pan

Method
 

Cook and cool the rice
  1. Cook the wild rice blend according to package directions until tender, then drain and spread on a sheet pan to cool completely.
  2. Let the cooled rice sit at room temperature for 10 minutes to dry slightly before assembling.
Make the maple-mustard dressing
  1. Whisk olive oil, apple cider vinegar, maple syrup, and Dijon mustard until smooth and glossy, about 30 seconds.
Assemble and chill
  1. Toss the cooled wild rice with diced apple, dried cranberries, sliced green onions, and chopped parsley.
  2. Pour in the dressing and toss until evenly coated, then cover and chill for 1 hour.
Finish and serve
  1. Fold in the toasted pecans right before serving to keep them crunchy.

Notes

Pro tip: Fold in the toasted pecans only at the end so they stay crisp. Store covered in the refrigerator for up to 4 days. Freezing is not recommended for best texture. For a lighter option, use half the olive oil and replace with additional apple cider vinegar or water to maintain the dressing volume.