If you’re looking for a vibrant, hearty, and healthy salad, this Wild Rice Salad is a must-try! Packed with nutty wild rice, roasted butternut squash, tart cranberries, crunchy pecans, and a tangy citrus dressing, this dish is a perfect side for fall and winter gatherings—but it’s delicious enough to enjoy all year long.
Whether you serve it for Thanksgiving, as a weekday lunch, or as a wholesome dinner side, this gluten-free, plant-based recipe is both nutrient-dense and satisfying.
Why You’ll Love This Wild Rice Salad
✅ Hearty & Satisfying – Wild rice adds a nutty texture and plenty of fiber.
✅ Full of Fall Flavors – Roasted butternut squash, cranberries, and pecans make this a seasonal favorite.
✅ Great for Meal Prep – Tastes even better the next day!
✅ Dairy-Free, Vegan & Gluten-Free – A nutritious option for everyone.
✅ Perfect for the Holidays – An elegant side dish for Thanksgiving or Christmas.
What Makes This Salad Special?
🌾 Wild Rice for Hearty Texture – Adds a nutty, chewy bite.
🍠 Roasted Butternut Squash – Sweet and caramelized for extra flavor.
🍊 Zesty Citrus Dressing – A bright, fresh contrast to the earthy ingredients.
🥜 Crunchy Pecans – A toasty crunch in every bite.
🫐 Dried Cranberries – A pop of tart-sweetness that balances the flavors.
Ingredients You’ll Need
This salad is made with simple, wholesome ingredients, but the combination is absolutely delicious!
For the Salad
- 1 cup uncooked wild rice – Rinsed and drained.
- 3 cups water or vegetable broth – For cooking the rice.
- 2 cups butternut squash, cubed – Peeled and chopped.
- 1 tablespoon olive oil – For roasting.
- ½ teaspoon salt – Enhances flavor.
- ¼ teaspoon black pepper – Adds mild heat.
- ½ cup dried cranberries – Adds sweetness.
- ½ cup pecans, toasted & chopped – For crunch.
- ¼ cup red onion, finely chopped – Adds sharpness and color.
- 2 tablespoons fresh parsley, chopped – For a bright, herby finish.
For the Citrus Dressing
- 3 tablespoons olive oil – Smooth and light.
- 2 tablespoons fresh orange juice – Adds a citrusy zing.
- 1 tablespoon apple cider vinegar – Balances the flavors.
- 1 teaspoon Dijon mustard – For a subtle tang.
- 1 teaspoon maple syrup – Enhances sweetness.
- ½ teaspoon salt – Brings out all the flavors.
- ¼ teaspoon black pepper – A hint of warmth.
💡 For extra flavor, add a pinch of ground cinnamon or nutmeg to the dressing!
How to Make Wild Rice Salad
This salad comes together in a few easy steps:
Step 1: Cook the Wild Rice
- In a medium saucepan, bring 3 cups of water or broth to a boil.
- Add the rinsed wild rice, reduce heat, and simmer uncovered for 40-50 minutes, until the rice is tender and chewy.
- Drain any excess liquid and let the rice cool to room temperature.
💡 For faster cooking, soak the wild rice in water for 4-6 hours before cooking—it will be done in 20-25 minutes!
Step 2: Roast the Butternut Squash
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and black pepper on a baking sheet.
- Roast for 20-25 minutes, flipping halfway, until soft and caramelized.
- Let cool slightly.
💡 For extra depth, roast with a pinch of cinnamon and smoked paprika!
Step 3: Make the Dressing
- In a small bowl, whisk together:
- Olive oil
- Orange juice
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Salt & black pepper
- Set aside.
💡 For a richer dressing, add 1 teaspoon tahini for creaminess!
Step 4: Assemble the Salad
- In a large bowl, combine:
- Cooked wild rice
- Roasted butternut squash
- Dried cranberries
- Toasted pecans
- Chopped red onion
- Fresh parsley
- Drizzle with the citrus dressing and toss gently to coat.
💡 For best results, let the salad sit for 10-15 minutes before serving to absorb flavors!
Step 5: Serve & Enjoy
- Garnish with extra pecans and cranberries, if desired.
- Serve warm, at room temperature, or chilled.
💡 Pair with grilled chicken, roasted salmon, or serve as a vegetarian main course!
Ways to Customize This Wild Rice Salad
🥬 Add Greens – Toss in baby spinach, arugula, or kale for extra freshness.
🥑 Creamy Additions – Top with crumbled feta or goat cheese.
🌰 Swap Nuts – Use toasted walnuts, almonds, or sunflower seeds.
🍎 Fresh Fruit – Add diced apples or pomegranate seeds for extra crunch.
🍗 Make It a Meal – Add grilled chicken, shrimp, or tofu for protein.
💡 Want more texture? Try adding roasted chickpeas or pumpkin seeds!
What to Serve with Wild Rice Salad
🥗 As a Side Dish: Serve with grilled chicken, roasted salmon, or turkey.
🍽 For the Holidays: A great pairing for Thanksgiving, Christmas, or fall gatherings.
🥑 As a Light Lunch: Enjoy on its own or with a slice of crusty bread.
🥘 With Soup: Pairs beautifully with butternut squash soup or lentil stew.
💡 For an elegant presentation, serve in a large serving platter with orange zest garnish!
Make-Ahead & Storage Tips
🥡 Make-Ahead: Cook the wild rice and roast the butternut squash 1-2 days ahead, then assemble before serving.
❄️ Refrigerate: Store in an airtight container for up to 4 days.
🔥 Reheat: Enjoy cold or warm it slightly before serving.
💡 For best results, add the dressing just before serving to keep flavors fresh!
FAQs About Wild Rice Salad
Q: Can I use white or brown rice instead of wild rice?
A: Yes! Brown rice works well, but wild rice has the best nutty flavor and chewy texture.
Q: Can I make this salad nut-free?
A: Absolutely! Swap pecans for pumpkin or sunflower seeds.
Q: How do I make this salad more filling?
A: Add protein like grilled chicken, tofu, or chickpeas.
Q: Can I use frozen butternut squash?
A: Yes! Roast from frozen at 425°F for 25-30 minutes, stirring occasionally.
Final Thoughts
This Wild Rice Salad is a delicious, nutritious, and vibrant dish perfect for holidays, meal prep, or weeknight dinners. With a balance of chewy wild rice, sweet roasted butternut squash, tart cranberries, and crunchy pecans, it’s an irresistible grain salad you’ll want to make again and again!
Try this healthy, flavorful recipe today, and enjoy a wholesome meal packed with autumn flavors! 🍂✨
Short version
Wild Rice Salad
Ingredients
Wild Rice:
- 8 cups water
- ¼ teaspoon salt
- 1 ½ cups wild rice
Roasted Butternut Squash:
- 5 cups cubed butternut squash about 1 medium squash, peeled, seeded, and cut into ½ to ¾-inch cubes
- 1 ½ tablespoons olive oil
- Kosher salt and black pepper to taste
Remaining Salad Ingredients:
- ¾ cup walnuts
- 2 ribs celery chopped
- 1 large apple cut into ½-inch chunks
- ¼ cup finely chopped red onion
- ½ cup dried cranberries
- ⅓ cup chopped fresh parsley
Instructions
- Cook the Rice: In a medium saucepan, bring 8 cups of water and ¼ teaspoon salt to a boil. Meanwhile, place the wild rice in a fine mesh strainer and rinse well under cool running water. Once the water is boiling, stir in the rice and reduce the heat to maintain a gentle boil. Cook the rice uncovered for 40-45 minutes, until tender but still slightly chewy. Drain the rice well in a colander, return it to the pot, cover with the lid, and let it sit off the heat for 10 minutes. Fluff the rice with a fork and let it cool slightly.
- Roast the Squash: Preheat the oven to 425°F. Spread the cubed butternut squash on a rimmed baking sheet and toss with 1 ½ tablespoons olive oil, salt, and pepper. Roast for 25-35 minutes, flipping once halfway through, until tender and lightly browned.
- Toast the Walnuts: In a small skillet over medium heat, toast the walnuts, stirring often, until fragrant. Keep a close eye on them to prevent burning. Let cool slightly, then coarsely chop.
- Make the Dressing: In a small bowl, whisk together all dressing ingredients: olive oil, orange zest, orange juice, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the cooked wild rice and dressing, stirring to coat evenly. Gently stir in the celery, apple, red onion, and dried cranberries. Add the toasted walnuts, roasted butternut squash, and parsley last, tossing gently to combine.
- Serve at room temperature or chilled, as desired.
Notes
- Make Ahead: If you’re making this salad for a holiday meal, you can make it one day ahead of time and store it in the refrigerator. I recommend adding the apple right before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
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- Swap pecans for the walnuts. Toast the pecans in a skillet, just as you would walnuts.
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- Add goat cheese. I actually tested this recipe with goat cheese and preferred the look of the salad without it, but it does add a nice tangy flavor and a bit of creaminess, if you want to give it a try.
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- Swap the butternut squash for sweet potatoes. See my roasted sweet potatoes recipe for cooking instructions. Or, simplify the recipe by omitting the squash. It will still be full of delicious flavors!
- Add arugula or kale. The peppery bite of baby arugula works well in this wild rice salad. Or mix in some kale. I recommend massaging the kale like I do in this Kale Salad recipe.
