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pumpkin cranberry wild rice salad recipe

Pumpkin Cranberry Wild Rice Salad

Owen ParkerOwen Parker
A delightful autumn salad featuring roasted pumpkin, tart cranberries, and nutty wild rice, perfect for holiday gatherings or as a hearty side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • 1 Baking Sheet lined with parchment paper
  • 1 Large mixing bowl
  • 1 Whisk

Ingredients
  

Salad Ingredients

  • 2 cups wild rice cooked
  • 1 small pumpkin peeled and diced
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans

Dressing

  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

Preparation

  • Cook the wild rice according to package instructions until tender. Drain and set aside to cool slightly.
  • Preheat the oven to 400°F. Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25-30 minutes until tender and slightly browned.
  • In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper until well combined.
  • In a large mixing bowl, combine the cooked wild rice, roasted pumpkin, dried cranberries, and chopped pecans. Pour the dressing over the salad and toss to combine.

Serving

  • Transfer the salad to a serving platter or bowl. Serve immediately or refrigerate for up to 2 days.

Storage

  • Place any leftover salad in an airtight container and refrigerate for up to 3 days.

Notes

Pro Tips: Choose sugar pumpkins for roasting as they have a sweeter flavor and denser texture.
Ingredient Substitutions: Substitute pecans with walnuts or almonds for a different nutty flavor.
How to Serve: This salad is best served as a side dish but can be a main course by adding grilled chicken or tofu.
Storage & Freshness: Keep in an airtight container in the fridge for up to three days.
Make-Ahead Tips: You can prepare the wild rice and roasted pumpkin a day ahead to save time.
Keyword harvest grain salad, holiday side dish, pumpkin cranberry wild rice salad