Roasted Pumpkin and Wild Rice Salad with Cranberry Vinaigrette

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

Nutty wild rice and caramelized roasted pumpkin tossed with a tart cranberry vinaigrette, creating a hearty, colorful salad ideal for fall meals. This native american-inspired salads ready in about 65 minutes pairs rinsed wild rice, water, divided olive oil 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: 50 min Serves 4 Native American Inspired cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 cups cubed pumpkin with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
  2. Step 2: Meanwhile, bring 3 cups water to a boil in a medium pot. Add 1 cup rinsed wild rice, reduce heat to low, cover, and simmer for 45 minutes until rice is tender and water is absorbed. Drain any excess water.
  3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: In a large bowl, combine cooked wild rice, roasted pumpkin, 1/2 cup dried cranberries, and 1/4 cup chopped fresh parsley. Pour the cranberry vinaigrette over the salad and toss gently to coat.
  5. Step 5: Serve the salad warm or at room temperature as a hearty side or light main dish.

Frequently asked questions

How long does Roasted Pumpkin and Wild Rice Salad with Cranberry Vinaigrette take to make?

Total time is about 65 minutes (15 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 Roasted Pumpkin and Wild Rice Salad with Cranberry Vinaigrette?

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 rinsed wild rice from drying out.

Can I substitute ingredients in Roasted Pumpkin and Wild Rice Salad with Cranberry Vinaigrette?

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 Roasted Pumpkin and Wild Rice Salad with Cranberry Vinaigrette 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 Roasted Pumpkin and Wild Rice Salad with Cranberry Vinaigrette?

Native American Inspired 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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