Oven-Roasted Wild Rice Salad with Cranberries and Pecans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty wild rice salad roasted with pecans, dried cranberries, and fresh herbs, perfect as a side dish highlighting regional grains and flavors. This american-inspired salads ready in about 70 minutes pairs dry wild rice blend, water, roughly chopped pecans into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Rinse 1 cup dry wild rice blend under cold water and drain.
  2. Step 2: In a medium saucepan, bring 3 cups water to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and water is absorbed. Drain any excess water.
  3. Step 3: Spread 1 cup roughly chopped pecans on a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly browned, stirring halfway through.
  4. Step 4: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper to make the dressing.
  5. Step 5: Add the cooked wild rice, toasted pecans, 1/2 cup dried cranberries, 1 tbsp fresh thyme leaves, and 2 tbsp chopped fresh parsley to the bowl with the dressing. Toss gently to combine and serve warm or at room temperature.

Frequently asked questions

How long does Oven-Roasted Wild Rice Salad with Cranberries and Pecans take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Wild Rice Salad with Cranberries and Pecans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry wild rice blend from drying out.

Can I substitute ingredients in Oven-Roasted Wild Rice Salad with Cranberries and Pecans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Wild Rice Salad with Cranberries and Pecans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Wild Rice Salad with Cranberries and Pecans?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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