Sioux Falls Wild Rice Salad with Roasted Pumpkin and Cranberries

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

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.

Prep: 15 min Cook: 50 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve at room temperature or chilled as a flavorful side or light main dish.

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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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