This wild rice salad is bold in flavor, color, and texture! It’s full of so many festive fall flavors!
From the apples and pecans, to pomegranates and cranberries, this salad is impressive as a holiday side dish, or for a casual dinner at home.
You’ll love how it all comes together so easily. Trust me, this wild rice salad is incredible!
Make this beautiful wild rice salad the next time you need an impressive someone, or for your Thanksgiving table. It’s just as impressive as my Butternut Squash and Brussels Sprouts Salad!
It’s loaded with earthy, vibrant flavors and textures from the wild rice. It’s also got sweetness and crunch from the pomegranates, pecans, apples, celery, and greens. It’s tossed with a balanced apple cider vinaigrette, which brings everything together beautifully. It’s basically fall in a bowl!
If you’ve never cooked with wild rice, you should give it a try! It’s got a nutty aroma and earthy tones. It’s a fun way to switch it up, and this wild rice salad is the perfect way to serve it.
I also use wild rice in my Stuffed Acorn Squash recipe, and what a difference it makes to the flavor. It’s so good! You can also try my Wild Rice Pilaf.
If you’re looking for a gorgeous salad to serve this year, this wild rice salad will not disappoint! And if you have leftovers, make my Turkey and Wild Rice Soup.
Why I love making this wild rice salad:
- Amazing taste and texture. Nutty, tangy, crispy, sweet, tart, zesty, and savory elements come together in every bite.
- Easy to make! Once you’ve prepped your ingredients, everything else is a breeze.
- Customizable: The ingredients are super flexible, so you can make the substitutions you want based on preferences or what you’ve got on hand.
- Impressive. I mean, the colors alone make this salad something you will start to crave!
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Ingredient Notes
I always like to use seasonal, local ingredients whenever possible. Below are the ingredients I used, plus a few helpful notes. Per usual, quantities are listed in the recipe card below.
- Wild rice: Every brand is different, so cook according to the directions on the package. I use pure wild rice, but many stores also carry what’s called a “wild rice blend,” which is basically a mix of wild rice and other types of rice. Either one is fine.
- Arugula and mixed greens: Leafy greens are the base of this salad. The arugula adds a pleasant touch of earthiness.
- Brussels sprouts: Use a sharp knife or mandoline to thinly slice raw sprouts for crunch.
- Chopped apples: Adds sweetness, crunch, and freshness. I like to use honeycrisp apples.
- Diced celery: More crunch!
- Chopped pecans: Adds crunch and flavor contrast.
- Dried cranberries and pomegranate seeds: Pops of red with a sweet and tart flavor. Pomegranate seeds also give bursts of juice when you bite into them.
- Crumbled goat cheese: A wonderful creamy addition. You can also use feta cheese.
For the Apple Cider Vinaigrette:
- Apple cider vinegar: Perfect for this fall wild rice salad! It provides acidity with a touch of sweetness.
- Olive oil: I’d recommend good quality extra virgin olive oil.
- Grated garlic: Freshly grated. Can also use finely minced.
- Dijon mustard: Helps to emulsify the dressing.
- Honey: The sweetness balances out the acidity of the vinegar.
- Salt and pepper to taste
How to Cook Wild Rice
Unlike traditional rice, wild rice doesn’t absorb as much water as it cooks. So, you may have to drain any excess water at the end. Always follow cooking directions on the package since each brand is different, but if you buy it in bulk, here are a few helpful guidelines.
Rinse the rice first and add it to a large pot of boiling water. The rule of thumb is typically a 3 to 1 ratio. 3 cups of water for every 1 cup of uncooked wild rice. Of course, if you add more, it’s completely fine, as it will just get drained anyway.
Cook for about 45 to 50 minutes. However, if you want yours with a bite to it, give it 40 minutes. Once it has cooked to your liking, drain if needed, or fluff with a fork.
Step-by-Step Tutorial
Making this wild rice salad is super easy! Cooking the rice is simple and straightforward. While the wild rice cooks, I prep the rest of the ingredients. Let me show you how to make it!
Step 1 | Cook the wild rice
Add wild rice to a pot of boiling water. Cook according to package directions. Let it sit covered on the stove, off the heat, for about 10 minutes. Remove the lid and use a fork to fluff.
To cool the cooked rice faster, spread it out onto a baking sheet. Or you can also serve it warm.
Step 2 | Make the vinaigrette
While the rice is cooking, chop and slice the other salad components.
As for the vinaigrette, it’s very simple. Add all ingredients to a mason jar. Close tightly with a lid and give it a good shake. Season to taste.
Step 3 | Assemble the salad
In a large salad bowl, combine the arugula, mixed greens, sliced Brussels sprouts, diced apples, celery, dried cranberries, pecans, and pomegranate seeds.
Drizzle the prepared dreading over to and toss everything together evenly.
Step 4 | Garnish and serve
To finish, add crumbled creamy goat cheese (feta works too), along with extra pomegranate seeds and more chopped pecans for garnish.
Enjoy this delicious wild rice salad on its own, or wow your family and friends and serve it as part of your holiday feast!
Variations and Add-ins
As mentioned above, this wild rice salad is highly customizable. Swap the ingredients based on your preferences or what you have handy. Here are a few ideas.
- Rice: If you can’t find wild rice, you can use a “wild rice blend,” which is a blend of various types of rice. Cook according to package directions. Farro also works here.
- Fruit: Instead of apples, you can use pears instead.
- Nuts: Walnuts, almonds, pistachios, or pumpkin seeds are great substitutions.
- Dried fruit: Raisins or dried cherries.
- Cheese: Feta cheese is a great substitution for goat cheese.
Prep Ahead Tips
This wild rice salad is very prep-ahead friendly! If you plan on assembling it early on, I’d suggest adding the dressing right before serving.
Here’s how you can prep it in advance:
- Cook the rice ahead. Once cooled, transfer it to an airtight container to refrigerate for up to 3 days. If needed, warm it up a bit before serving.
- Chop and slice the fruits and veggies, but wait to cut the apples until the last minute, so the pieces don’t turn brown.
- Prepare the dressing in the jar and refrigerate it for up to 2 or 3 days.
- Once ready to serve, just assemble everything and garnish.
More Seasonal Side Dishes
If you’re looking for more side dishes to serve during the holidays or during the fall, here are a few of my favorites. I’m sure everyone will be impressed!
- Warm Brussels Sprouts Salad
- Sautéed Brussels Sprouts with Bacon
- Brussels Sprouts with Cranberries
- Maple Roasted Acorn Squash
- Lemon Green Beans
- Fall Harvest Salad
- Kale Apple Salad
Recipe FAQs
Either is fine! I like it slightly warm.
Yes, I highly recommend it. Like regular rice, getting rid of any excess starch and debris.
About 45 minutes. It’s ready when some of the grains have burst open, and it’s tender with bite. It will be slightly chewy. If you want it softer, cook for another 5 to 10 minutes.
Yes! You can cook the rice up to 3 days in advance and keep it refrigerated. The other ingredients can be chopped and sliced as well. The dressing can be made 3 days ahead.
Tips for Success
- Wild rice doesn’t absorb that much water, so you may have to drain any excess liquid.
- WIld rice takes about 45 minutes to cook. It’s ready when some of the grains have burst open, and it’s tender but with a slightly chewy bite. If needed, cook for another 5 to 10 minutes.
- After the rice is ready, let it steam off the heat with the lid still covered for 10 minutes. Then, fluff with a fork.
- If prepping ahead, wait until the end to dice the apples. Also, drizzle the dressing right before serving to prevent sogginess.
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Wild Rice Salad
Ingredients
- 1 cup uncooked wild rice - see notes below
- 1 cup arugula
- 1 cups mixed greens
- 1 cup thinly sliced brussels sprouts
- 1 large honeycrisp apple - diced
- 1 cup small-diced celery
- ½ cup dried cranberries
- 1 cup roughly chopped pecans - plus more for garnish
- 1 cup pomegranate seeds - plus more for garnish
- 1 cup crumbled goat cheese - or feta cheese
Apple Cider Vinaigrette:
- 2 to 3 tablespoons apple cider vinegar - or to taste
- ⅓ cup extra virgin olive oil
- 1 clove garlic, grated
- 1 teaspoon dijon mustard
- 1 tablespoon honey - plus more to taste
- Salt and pepper - to taste
Instructions
- Cook the wild rice according to package instructions. Usually, it’s 3 to 1 water to rice ratio (although you can also use more water and then just drain). The cook time is around 45 to 50 minutes. It’s best to follow package directions to be sure since every brand is different.
- Once the rice is cooked, fluff with a fork. Let it cool down slightly. Tip: To cool down faster, spread the cooked rice over a sheet pan or plate.
- Meanwhile, combine all the apple cider vinaigrette ingredients in a mason jar. Seal and shake to combine evenly. Adjust to taste as needed.
- Assemble: In a large bowl, combine the arugula, mixed greens, apples, celery, dried cranberries, pecans, and pomegranate seeds. Drizzle the prepared dressing over, and toss to combine evenly.
- Top with the crumbled goat cheese, and garnish with more pomegranate seeds and pecans. I like to serve it slightly warm. Enjoy!
Notes
- Wild rice is available in most grocery stores or can also be purchased online.
- How to tell when wild rice is done: It’s done when some grains burst open and the texture is tender but slightly chewy. If necessary, extend cooking by 5–10 minutes. It should be tender, with a bite and slightly chewy.
- Make ahead: The rice can be cooked in advance. Chop the veggies ahead, but wait until ready to serve to dice the potatoes. Make the dressing ahead but wait until ready to serve to drizzle.
- Wild rice: Can also use a “wild rice blend,” which is common in grocery stores. Follow the package instructions for cooking.
- Apples: Pears.
- Pecans: Walnuts, pistachios, almonds.
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