Sioux Falls Wild Rice Salad with Roasted Pumpkin and Cranberries
A wholesome salad featuring nutty wild rice, sweet roasted pumpkin, tart cranberries, and toasted pecans, reflecting South Dakota’s fall harvest flavors. This 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 350 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, rinsed wild rice
- 3 cups water
- 2 cups diced (about 1/2 inch cubes) sugar pumpkin
- 3 tbsp, divided olive oil
- 1 tsp, divided salt
- 1/2 cup dried cranberries
- 1/2 cup, toasted and chopped pecans
- 3, thinly sliced green onions
- 1/4 cup chopped fresh parsley
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups diced sugar pumpkin with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and caramelized, stirring halfway through.
- Step 2: While pumpkin roasts, 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 40-45 minutes until tender and water is absorbed. Drain any excess water.
- Step 3: In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
- Step 4: Add cooked wild rice, roasted pumpkin, 1/2 cup dried cranberries, 1/2 cup toasted chopped pecans, 3 sliced green onions, and 1/4 cup chopped fresh parsley to the bowl. Toss gently to combine well and coat with the dressing.
- Step 5: Serve at room temperature or chilled as a flavorful side or light main dish.
Frequently asked questions
How long does Sioux Falls Wild Rice Salad with Roasted Pumpkin and Cranberries 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 Sioux Falls Wild Rice Salad with Roasted Pumpkin and Cranberries?
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 Sioux Falls Wild Rice Salad with Roasted Pumpkin and Cranberries?
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 Sioux Falls Wild Rice Salad with Roasted Pumpkin and Cranberries 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 Sioux Falls Wild Rice Salad with Roasted Pumpkin and Cranberries?
American 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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