Shawnee Mission Park Wild Rice and Roasted Vegetable Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A wholesome wild rice salad featuring roasted seasonal vegetables and a zesty lemon vinaigrette inspired by the natural beauty of Shawnee Mission Park trails. This american-inspired salads (vegetarian) ready in about 65 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 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 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup wild rice under cold water, then combine with 3 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender and water is absorbed. Drain any excess water and fluff rice with a fork.
  2. Step 2: Meanwhile, preheat oven to 425°F. Toss 2 peeled and chunked carrots, 1 large cut red bell pepper, and 1 sliced zucchini with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast vegetables for 20-25 minutes, stirring halfway, until tender and lightly caramelized.
  3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp olive oil, and a pinch of salt and black pepper until emulsified.
  4. Step 4: In a large bowl, combine the cooked wild rice, roasted vegetables, 2 tbsp chopped fresh parsley, and 1/4 cup toasted chopped pecans. Pour the lemon vinaigrette over the salad and toss gently to combine.
  5. Step 5: Serve at room temperature or chilled as a refreshing side or light vegetarian main dish.

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Frequently asked questions

How long does Shawnee Mission Park Wild Rice and Roasted Vegetable Salad 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 Shawnee Mission Park Wild Rice and Roasted Vegetable 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 from drying out.

Can I substitute ingredients in Shawnee Mission Park Wild Rice and Roasted Vegetable 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 Shawnee Mission Park Wild Rice and Roasted Vegetable 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 Shawnee Mission Park Wild Rice and Roasted Vegetable 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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