If you’re looking for a dish that’s both comforting and vibrant, the Wild Rice & Roasted Vegetable Salad Recipe is exactly what you need on your table. This salad brings together the nutty earthiness of wild rice with the natural sweetness and caramelization of roasted vegetables. Tossed in a zesty balsamic vinaigrette and dotted with tart cranberries and crunchy pecans, every bite bursts with a blend of textures and flavors that feel both wholesome and indulgent. Whether served warm or chilled, this is a salad that easily steals the spotlight at any meal or gathering.

Ingredients You’ll Need

The image shows a close-up of a dish served on a white plate with a yellow border, placed on a white marbled surface. The dish consists of several layers: at the bottom, there is a mix of minced meat, finely chopped and browned; on top of the meat, there are chunks of potatoes with a light golden-brown texture; alongside the potatoes, several pieces of cooked carrots add orange color to the dish. The overall texture looks soft and slightly moist. The photo has a casual, homemade feel with the food piled loosely on the plate. Photo taken with an iphone --ar 4:5 --v 7

The magic of the Wild Rice & Roasted Vegetable Salad Recipe lies in its simple yet carefully chosen ingredients. Each one adds a unique note — from the chewy nuttiness of wild rice to the sweet roasted vegetables and the tangy, crunchy accents that take this salad to the next level.

2 cups cooked wild rice: The hearty base offering a chewy texture and rich, nutty flavor.
1 cup roasted sweet potatoes: Adds natural sweetness and vibrant orange color.
1 cup roasted Brussels sprouts: Brings a slightly crispy, caramelized bite with earthy undertones.
½ cup roasted red onion: Provides mild sweetness and a touch of pungency.
¼ cup dried cranberries: Offers tartness and a chewy contrast to the roasted veggies.
¼ cup pecans: Adds crunch and a buttery richness to round out the salad.
2 tablespoons olive oil: A smooth base for the dressing that brings everything together.
1 tablespoon balsamic vinegar: Gives a tangy sweetness that brightens the entire dish.
1 teaspoon Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
Salt & pepper: Essential seasonings to enhance all the flavors.

How to Make Wild Rice & Roasted Vegetable Salad Recipe

Step 1: Prepare the roasted vegetables

Start by roasting your sweet potatoes, Brussels sprouts, and red onions. Preheat your oven to 400°F (200°C), chop the vegetables into bite-sized pieces, toss them with a little olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for around 20-25 minutes, or until everything is tender and has those beautiful golden edges that come from caramelization.

Step 2: Cook the wild rice

If you haven’t already prepared your wild rice, cook it according to the package instructions. Wild rice typically takes 45-50 minutes to cook, so it’s best to start this ahead of time. Fluff the cooked rice with a fork to separate the grains and let it cool slightly before combining.

Step 3: Make the dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until fully combined. This simple vinaigrette perks up the salad with a perfect balance of acidity and smoothness.

Step 4: Combine ingredients

In a large bowl, gently fold together the cooked wild rice, roasted vegetables, dried cranberries, and pecans. Drizzle the dressing over the top and toss everything carefully so each bite is well coated. You can serve this salad warm right away, or chill it in the fridge for a more refreshing option.

How to Serve Wild Rice & Roasted Vegetable Salad Recipe

The image shows a white plate filled with a colorful mix of roasted brussels sprouts, diced sweet potatoes, wild rice, and green pumpkin seeds. The brussels sprouts are browned with a caramelized texture on the edges, scattered across the top and sides. Bright orange cubes of sweet potatoes are mixed evenly through the rice, which has a mix of white and dark grains, creating a varied texture. Green pumpkin seeds add a shiny, smooth layer sprinkled over the dish. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a pretty finishing touch and an extra layer of flavor, try sprinkling crumbled goat cheese or feta on top. Fresh herbs like chopped parsley or thyme also brighten the dish with herbal notes, making it even more inviting.

Side Dishes

This salad stands beautifully on its own as a lunch or light dinner, but it also pairs wonderfully with grilled chicken, roasted salmon, or even a simple bean chili. Its hearty texture and vibrant flavors complement both protein-forward mains and vegetarian options alike.

Creative Ways to Present

Want to wow guests? Serve the Wild Rice & Roasted Vegetable Salad Recipe in individual mason jars for easy grab-and-go meals or layered salads. Another idea is to toss it inside hollowed-out bell peppers or large lettuce leaves to create colorful, edible bowls that look as delightful as they taste.

Make Ahead and Storage

Storing Leftovers

This salad keeps amazingly well in the fridge for up to 4 days, making it a fantastic option for meal prep. Store it in an airtight container to maintain freshness, and stir gently before serving as some ingredients may settle or separate.

Freezing

While the roasted vegetables and wild rice freeze nicely on their own, freezing the salad assembled with dressing isn’t ideal because the texture can become mushy and the cranberries may dry out. It’s best to freeze the components separately and toss the salad fresh when you’re ready to eat.

Reheating

If you prefer your salad warm, gently reheat leftovers in a microwave or on the stovetop. Just be careful not to overheat, as you want to keep some of the crispness of the roasted veggies intact. Adding a fresh squeeze of lemon or an extra drizzle of olive oil after reheating helps revive the salad’s brightness.

FAQs

Can I use other types of rice for this salad?

Absolutely! While wild rice adds a wonderful nutty texture, you can also use brown rice, quinoa, or even farro if you want a different grain base. Each will lend its own unique chew and flavor, but the overall concept remains delicious.

What vegetables work best for roasting in this salad?

Sweet potatoes, Brussels sprouts, and red onions are classic choices here because they roast well and bring complementary flavors. However, you can experiment with butternut squash, carrots, or even beets to customize the salad to your liking.

Is this salad suitable for vegan diets?

Yes! This Wild Rice & Roasted Vegetable Salad Recipe is naturally vegetarian and can easily be vegan. Just skip any cheese toppings or use a plant-based alternative, and make sure your balsamic vinegar is free from animal-derived ingredients.

Can I make this salad ahead of time for a party?

Definitely! This salad is fantastic for meal prep and works wonderfully for entertaining. Prepare everything ahead of time, toss with dressing just before serving, and you’ll have a fresh, crowd-pleasing dish with minimal last-minute effort.

How do I store this salad if I want to pack it for lunch?

Pack the salad in an airtight container and keep the dressing separate until you’re ready to eat to prevent sogginess. This way, your Wild Rice & Roasted Vegetable Salad Recipe stays fresh and vibrant until lunchtime.

Final Thoughts

I can’t recommend the Wild Rice & Roasted Vegetable Salad Recipe enough for anyone wanting a dish that’s both nourishing and full of flavor. It’s wonderful as a quick weekday meal or a special addition to weekend gatherings. Trust me, once you try this lovely balance of roasted veggies, chewy wild rice, and tangy dressing, it’ll become a favorite you’ll come back to time and time again.

Wild Rice & Roasted Vegetable Salad Recipe