My Harvest Wild Rice Salad recipe is a delicious celebration of the season and a holiday potluck masterpiece. Have you been asked to bring a side? Go bold with a colorful healthy rice pilaf ~ this vibrant Thanksgiving side dish is naturally gluten free, vegetarian, and guaranteed to blow everybody away!
My harvest wild rice salad is ideal for Thanksgiving (the ultimate potluck)
I’m the perpetual Thanksgiving guest. I don’t know how it worked out this way, but I rarely host that particular holiday, and so it goes without saying that cooking up a massive turkey is not my thing. But I’ve more than made up for it with my enthusiasm for the sides! I have an absolute passion for holiday sides, and that goes for salads, breads, sauces, gravies, and classic casseroles. If you were seated next to me at Thanksgiving you’d notice I take the tiniest slice of turkey, and then proceed to inundate it with cranberry sauce, stuffing, beans, potatoes… whatever’s on offer that year, and by the time I’m finished there’s no sign of the turkey at all. Just the way I like it 🙂
this wild rice salad is a composed salad that travels well
A composed salad isn’t tossed, at least not until the very last minute. The separate ingredients are arranged to showcase the beautiful colors and texture. I start with a base mixture of wild and black rice, mixed with some of the dressing while still warm so it absorbs right in. Then I add my other ingredients in colorful strips.
I dress the whole salad with a simple walnut oil and fig vinaigrette, but leave the tossing till I get to my destination, that way I can do a dramatic reveal of the composed dish.
This wild rice and veggie salad travels beautifully, just arrange it in a 9×13 pan and cover securely for the trip.
harvest wild rice salad ingredient road map
- apples, your choice, diced.
- red onion cut in slivers.
- celery
- toasted hazelnuts ~ you can also use almonds, pistachios, or pecans.
- red beets ~ roasted or pickled.
- golden raisins ~ cranberries work well too.
- grapes ~ seedless.
- crumbled feta cheese
- roasted Brussels sprouts
- roasted butternut squash
- roasted cranberries (not shown in the photo below)
- wild rice combined with black rice
- pomegranate seeds for garnish (not shown)
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Harvest Wild Rice Salad
Ingredients
Dressing
- 1/2 cup walnut oil (substitute olive)
- 5 Tbsp fig vinegar (substitute balsamic)
- sea salt
Salad
- 3 cups cooked wild rice
- 3 cups cooked black rice (Forbidden rice)
- sea salt and fresh cracked black pepper to taste
- 1 medium red beet, boiled, peeled, and chopped
- 1 cup diced and roasted butternut squash
- 1 cup roasted baby Brussels sprouts, halved or quartered if large
- 1/2 cup crumbled feta cheese
- 1 cup seedless grapes, halved if large
- 1/2 cup golden raisins
- 1/2 cup toasted hazelnuts, rough chopped (roasting directions below)
- 1 cup sliced celery hearts (leaves too!)
- 1/2 cup very thinly sliced red onion
- 1 apple, diced (toss with lemon juice to prevent browning)
- 1/2 cup roasted cranberries (dierections below)
Garnish
- pomegranate seeds (optional)
Instructions
- Whisk the oil and vinegar together until they emulsify (get creamy and thick and don't separate.) Taste and adjust the oil to vinegar ratio if you like. Add salt to taste.
- While the rice is still warm, dress with some of the dressing. This allows it to sink in and flavor the rice. Spread the rice out in your serving dish.
- Top the rice with the rest of the salad ingredients, arranged in strips, if you like. You can cover and refrigerate just like this for up to a day. Toss with more dressing before serving. Garnish with pomegranate seeds.
To roast cranberries
- Put the cranberries on a baking sheet and roast in a 350F oven for 10-15 minutes, just until they turn glossy and start to pop.
To roast hazelnuts
- Place hazelnuts on a baking sheet and roast in a 350F oven for 10-15 minutes until fragrant and beginning to turn golden. Give the pan a shake once or twice while baking.
More vibrant holiday salads!
- Kale and Butternut Salad
- Wheat Berry Salad with Beets and Feta
- Roasted Brussels Sprouts and Pomelo Salad
- Shaved Winter Vegetable Salad
- Pear Salad with Creamy Walnut Vinaigrette
- Roasted Apple and Radicchio Salad
I would substitute the Brussel sprouts for another vegetable. Not a fan. Other then that, looks gorgeous. Will be making next week for a party.
It’s a nice presentation for a party ~ hope you enjoy!
Looks great. If you make ahead, do you serve this cold then? Thanks!
Yes, serve cold or room temp as a salad.
I’m a huge fan of Ello’s bakeware and storage containers too Sue! This salad is perfect for the Thanksgiving holiday! I definitely need to give your recipe a try. I’m sure it would be a hit with my family and friends. Pinned!
What a gorgeous salad! This looks so beautiful and perfect for the holidays! Loving all the colors of this dish.
I really think holiday tables need a bold pop of color 🙂
That is a simply gorgeous salad! And I can’t believe the lid on this Ello Duraglass! It is so awesome! Can’t wait to get one for myself!
I know, can you imagine taking this in old school tupperware?
I love Black rice! Such a unique flavor and texture. This salad is amazing and so flavorful with all the textures and wonderful flavors I’m in salad heaven.
I often combine wild and black rice, the combo is perfect.
Love this idea for meal prepping. It’s different and delicious!
This salad is a combination of such amazing ingredients. Lovely fruits, dry fruits and nuts too. What a colorful and perfect festive dinner platter.
Oh Sue, it is so good like a dream! Thank you!
This is beautiful!!!! Stunning presentation…will be making this very soon!
Thanks Stacey, it’ll be a guaranteed hit for you!