Parkside Wild Rice and Roasted Mushroom Salad

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty salad featuring nutty Minnesota wild rice and earthy roasted mushrooms, finished with a tangy maple-Dijon dressing. This American-inspired salad recipe (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.

Prep: 10 min Cook: 50 min Serves 4 American cuisine 320 cal/serving

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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

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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.