Parkside Wild Rice and Roasted Mushroom Salad
A hearty salad featuring nutty Minnesota wild rice and earthy roasted mushrooms, finished with a tangy maple-Dijon dressing. This american-inspired salads (vegetarian) ready in about 60 minutes pairs wild rice blend, water, cremini mushrooms, quartered 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.
Ingredients
- 1 cup wild rice blend
- 3 cups water
- 8 oz cremini mushrooms, quartered
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 cups baby spinach leaves
- 1/4 cup toasted pecans, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rinse 1 cup wild rice under cold water, then combine with 3 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and water is absorbed. Fluff with a fork.
- Step 2: Preheat oven to 425°F. Toss 8 oz quartered cremini mushrooms with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until golden and caramelized.
- Step 3: In a small bowl, whisk together 1 tbsp maple syrup, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: In a large bowl, combine cooked wild rice, roasted mushrooms, 2 cups baby spinach, and 1/4 cup toasted chopped pecans. Drizzle dressing over and toss gently to coat evenly. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Parkside Wild Rice and Roasted Mushroom Salad take to make?
Total time is about 60 minutes (10 min prep + 50 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 Parkside Wild Rice and Roasted Mushroom Salad?
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 wild rice blend from drying out.
Can I substitute ingredients in Parkside Wild Rice and Roasted Mushroom Salad?
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 Parkside Wild Rice and Roasted Mushroom Salad 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.
Is Parkside Wild Rice and Roasted Mushroom Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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