Print

Wild Rice and Roasted Mushroom Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the vibrant flavors of autumn with this Wild Rice and Roasted Mushroom Salad. This hearty dish combines nutty wild rice with earthy roasted mushrooms, creating a colorful and satisfying meal perfect for gatherings or a comforting weeknight dinner. Tossed together with fresh vegetables, wholesome nuts, and a zesty dressing, this salad is not only visually appealing but also packed with nutrients. Enjoy it warm or chilled—either way, it’s sure to impress!

Ingredients

Scale
  • 1 cup uncooked wild rice
  • 8 oz cremini or baby bella mushrooms (sliced)
  • 2 tbsp olive oil
  • 1 small red onion (finely diced)
  • 1 small carrot (shredded or finely chopped)
  • ½ cup chopped fresh parsley
  • ¼ cup toasted pecans or walnuts (optional)
  • ¼ cup dried cranberries (optional)
  • 3 tbsp olive oil (for dressing)
  • 2 tbsp balsamic vinegar (or red apple vinegar)
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup or honey
  • Salt and black pepper (to taste)

Instructions

  1. Rinse wild rice under cold water. In a large pot, boil 4 cups of water and add the rice and a pinch of salt. Reduce heat, cover, and simmer for about 50 minutes until tender; drain excess water.
  2. Preheat the oven to 400°F (200°C). Toss sliced mushrooms with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for approximately 20 minutes until golden brown.
  3. In a mixing bowl, whisk together 3 tablespoons olive oil, balsamic vinegar (or red apple vinegar), Dijon mustard, maple syrup (or honey), salt, and pepper.
  4. Combine cooked wild rice, roasted mushrooms, diced onion, shredded carrot, parsley, nuts (if using), and cranberries (if using) in a large bowl. Drizzle with dressing and toss gently.
  5. Serve warm or chill in the refrigerator for an hour before serving.

Nutrition

Find it online: https://tastybygrace.com/wild-rice-and-roasted-mushroom-salad/