Savannah-Inspired Wild Rice and Roasted Vegetable Salad

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A hearty wild rice salad bursting with roasted seasonal vegetables and a tangy vinaigrette, reflecting the diverse prairie and savannah ecosystem. This American-inspired salad recipe (vegetarian), ready in about 60 minutes, pairs wild rice, water, 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 280 calories and feeds 6, 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
• 3 cups water
• 4 tablespoons olive oil
• 1 cup, peeled and cubed butternut squash
• 1 large, diced red bell pepper
• 1 small, sliced into thin wedges red onion
• 1 medium, sliced into half-moons zucchini
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 2 tablespoons chopped fresh parsley
• 1/4 cup chopped toasted pecans

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Instructions

1. Step 1: Rinse 1 cup wild rice under cold water. In a medium saucepan, bring 3 cups water to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until tender and water is absorbed. Drain any excess water and fluff with a fork.
2. Step 2: Preheat oven to 400°F. Toss 1 cup peeled and cubed butternut squash, 1 large diced red bell pepper, 1 small sliced red onion, and 1 medium sliced zucchini with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
3. Step 3: In a small bowl, whisk together 1 tablespoon apple cider vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon honey, and 1 tablespoon olive oil to create a tangy vinaigrette.
4. Step 4: In a large bowl, combine the cooked wild rice, roasted vegetables, 2 tablespoons chopped fresh parsley, and 1/4 cup chopped toasted pecans.
5. Step 5: Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve warm or at room temperature.