Save to Pinterest The first time I made this salad, it was supposed to be a simple side for Thanksgiving dinner. My kitchen smelled incredible, like autumn itself had decided to visit, with toasted pecans and wild rice simmering away on the back burner. Everyone ended up hovering around the serving bowl, picking at the crunchy bits and sweet cranberries before I even called them to the table. Now it is the dish my friends actually request when the leaves start turning gold and the air gets crisp.
I brought this to a potluck last fall and watched three different people ask for the recipe before they even finished their first helping. Something about the combination of textures, the chewy wild rice against the crunchy pecans, makes it feel special without being fussy. My sister-in-law, who claims to hate salad, went back for seconds and then texted me the next day asking if she could get the recipe again because she lost it.
Ingredients
- Wild rice: This earthy, nutty grain is the heart of the salad and holds up beautifully to dressing without getting soggy
- Dried cranberries: They add these little pockets of sweet tartness that brighten up every single bite
- Toasted pecans: Toasting them yourself makes such a difference, they become fragrant and deeply nutty in just a few minutes
- Fresh herbs: The parsley, chives, and thyme bring this fresh brightness that cuts through the richness
- Apple cider vinaigrette: Maple syrup and Dijon mustard create this perfect balance that ties everything together
Instructions
- Cook the wild rice:
- Rinse the rice under cold water until it runs clear, then combine it with water and salt in a medium saucepan. Bring it to a boil, then turn down the heat, cover it, and let it simmer gently for 40 to 45 minutes until the grains are tender and some have burst open.
- Toast the pecans:
- While the rice simmers, toss the chopped pecans in a dry skillet over medium heat, stirring constantly for 3 to 4 minutes until they smell amazing and turn golden brown.
- Whisk together the vinaigrette:
- In your large serving bowl, whisk together the olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until the dressing comes together in a creamy emulsion.
- Combine everything:
- Add the cooked wild rice, cranberries, toasted pecans, diced apple if you are using it, green onions, parsley, chives, and thyme to the bowl with the dressing. Toss everything gently until all the grains and ingredients are evenly coated.
- Season and serve:
- Taste the salad and add more salt or pepper if it needs something, then serve it at room temperature or chilled.
Save to Pinterest 
Save to Pinterest This salad has become my go-to for autumn gatherings, and I love how it somehow feels both comforting and fresh at the same time. Last year I served it alongside roast chicken, and my usually quiet uncle actually paused his conversation to ask what was in the dressing. That is when you know a recipe is a keeper.
Making It Your Own
Once you get the basic ratio down, this salad is incredibly forgiving and adaptable. I have added roasted butternut squash cubes when I wanted something more substantial, and sometimes I toss in crumbled goat cheese right before serving for this creamy tang that people go crazy over. The recipe works with whatever nuts you have in your pantry, though pecans really are the perfect match for that maple sweetness in the dressing.
Perfect Pairings
This wild rice salad shines alongside roasted meats, especially turkey, chicken, or pork tenderloin. I have also served it as a light main course topped with grilled chicken or roasted chickpeas for a vegetarian protein boost. It holds up beautifully at room temperature, making it ideal for potlucks, picnics, or packed lunches the next day.
Storage And Make-Ahead Tips
The salad actually develops more flavor after sitting in the refrigerator for a few hours or overnight. Store it in an airtight container, and if you are adding fresh apple, toss those dice in a little lemon juice first to prevent browning. The nuts will stay crunchiest if you add them right before serving leftovers.
- Make the vinaigrette and cook the rice up to two days ahead
- Toast nuts the day you plan to serve for maximum crunch
- Bring chilled salad to room temperature for 20 minutes before serving
Save to Pinterest 
Save to Pinterest There is something deeply satisfying about a salad that feels substantial enough to stand on its own while still leaving you feeling light and nourished. This wild rice harvest salad has earned its permanent place in my autumn rotation, and I bet it will find its way into yours too.
Recipe FAQs
- → Can I make this wild rice dish ahead of time?
Absolutely. This tastes even better after the flavors meld together in the refrigerator for a few hours or overnight. Bring to room temperature before serving and add fresh herbs if desired.
- → What can I substitute for wild rice?
Brown rice, farro, or a rice blend work well. Adjust cooking time according to package directions since these grains may cook faster than wild rice.
- → How do I toast pecans properly?
Heat a dry skillet over medium heat, add chopped pecans, and stir frequently for 3-4 minutes until fragrant and golden. Watch closely as nuts can burn quickly.
- → Can I add protein to make it more filling?
Yes. Crumbled goat cheese, feta, or cubed chicken complement the flavors beautifully. Chickpeas or lentils also work well for a vegetarian protein boost.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 4-5 days. The wild rice holds its texture well, making it excellent for meal prep or weekday lunches.
- → Is this suitable for special diets?
Use maple syrup instead of honey to make it vegan. The dish is naturally gluten-free and vegetarian-friendly, perfect for holiday gatherings or everyday meals.