Wild Rice Salad with Roasted Grapes & Pecans
A festive and hearty vegetarian salad with nutty wild rice, caramelized roasted grapes, crunchy pecans, and maple-balsamic dressing. Perfect for holiday gatherings.
Equipment
- 1 Baking sheet
- 1 Medium saucepan with lid
- 1 Large mixing bowl
- 1 Whisk
Ingredients
Salad
- 1 cup uncooked wild rice
- 3 cups water or vegetable broth
- 2 cups seedless red grapes
- 1 tbsp olive oil
- ½ cup pecans, toasted and roughly chopped
- ½ small red onion, thinly sliced
- ½ cup fresh parsley, chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- salt & pepper to taste
Instructions
- Cook wild rice: Rinse rice, combine with water or broth, bring to a boil, reduce to a simmer, cover, and cook 45 minutes until tender but chewy. Drain excess liquid.
- Roast grapes: Preheat oven to 400°F (200°C). Spread grapes on a baking sheet, toss with olive oil, roast 15–20 minutes until skins wrinkle and juices bubble.
- Make dressing: Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Assemble: In a large bowl, combine wild rice, roasted grapes, pecans, red onion, and parsley. Drizzle with dressing and toss gently.
- Serve warm or at room temperature.