Luxurious Wild Rice and Roasted Mushroom Salad

Last updated on February 19th, 2025

A salad that can hold its own as a main dish? I’ve got you! Our Wild Rice and Roasted Mushroom Salad is just that. This isn’t your average leafy green affair; it’s a robust, satisfying meal that’s perfect for those cozy autumn nights or as a show-stopping side at your next holiday gathering.

About this Salad

At the heart of this salad is wild rice, a nutty and chewy grain that’s not actually rice at all, but a species of grass native to North America. Its firm texture and earthy flavor provide the perfect canvas for our other ingredients to shine.

Enter the mushrooms – a medley of shiitake, cremini, and oyster varieties. When roasted to golden perfection, these fungi transform into umami-packed morsels. The caramelization that occurs during roasting brings out their natural savory qualities, creating depth and complexity in every bite.

To balance the earthiness of the rice and mushrooms, we introduce a pop of sweetness with dried cranberries and fresh grapes. These fruity jewels not only add bursts of flavor but also bring a beautiful visual contrast to the dish.

For a bit of crunch and a dose of healthy fats, we fold in some toasted walnuts. Their buttery texture For a bit of crunch and a dose of healthy fats, we fold in some toasted walnuts and pine nuts. Their buttery textures complement the chewiness of the rice and the tenderness of the mushrooms perfectly. The pine nuts, in particular, add a delightful Mediterranean twist to this autumnal salad.

Wild Rice and Roasted Mushroom Salad

Ingredients

• 1 cup wild rice
• 3 cups mixed mushrooms (shiitake, cremini, oyster), sliced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/3 cup dried cranberries
• 1 cup fresh red grapes, halved
• 1/3 cup walnuts, toasted and roughly chopped
• 1/4 cup pine nuts, lightly toasted
• 2 tablespoons fresh thyme leaves

For the dressing

• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup walnut oil
• Salt and freshly ground black pepper, to taste

How to Make

1. Preheat the oven to 400°F (200°C).
2. Cook the wild rice according to package instructions until tender and fluffy. This usually takes about 45 minutes. Drain any excess water and set aside to cool slightly.
3. While the rice is cooking, prepare the mushrooms. Toss the sliced mushrooms with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until golden brown and crispy at the edges. Set aside to cool.
4. Make the dressing: In a small bowl, whisk together the sherry vinegar and Dijon mustard. Slowly drizzle in the walnut oil while whisking continuously to emulsify. Season with salt and pepper to taste.
5. In a large bowl, combine the cooked wild rice and roasted mushrooms. Pour the dressing over the mixture and toss gently to coat evenly.
6. Add the fresh thyme leaves and toss again to distribute.
7. Just before serving, fold in the toasted walnuts, pine nuts, dried cranberries, and fresh grape halves.
8. Taste and adjust seasoning if necessary.

Serve warm or at room temperature.

Recipe Notes

• Wild Rice: If you can’t find pure wild rice, a wild rice blend works well too. Just be sure to adjust cooking time according to package instructions.
• Mushrooms: Feel free to use any combination of mushrooms you like or can find. Button mushrooms, porcini, or even rehydrated dried mushrooms can work great.
• Meal Prep: You can prepare components of this salad in advance. Cook the rice and roast the mushrooms up to 2 days ahead. Store them separately in the refrigerator. The dressing can be made up to a week in advance.
• Leftovers: This salad keeps well in the refrigerator for up to 3 days. The flavors often improve overnight as they meld together.
• Nut Allergies: If you’re allergic to nuts, try substituting the walnuts and pine nuts with pumpkin seeds or sunflower seeds for a similar crunch.

Serving Tips

• This salad is delicious served warm, at room temperature, or chilled. For a warm salad, serve immediately after mixing. For a room temperature or chilled salad, refrigerate for at least an hour before serving.
• Serve in a large, shallow bowl to showcase the variety of ingredients. Garnish with a few extra thyme sprigs and a scattering of pine nuts for an elegant touch.
• This salad pairs wonderfully with roasted chicken, grilled fish, or as part of a vegetarian spread. For wine, try a light-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc.
• To turn this into a complete meal, add some crumbled goat cheese or feta on top, or serve with a side of crusty bread.

Delicious Variants

1. Replace the sherry vinegar with rice vinegar, add a tablespoon of soy sauce to the dressing, and swap the walnuts for cashews. Garnish with sliced green onions and sesame seeds.
2. Add chopped sun-dried tomatoes and Kalamata olives. Replace the walnut oil with extra virgin olive oil in the dressing, and add crumbled feta cheese before serving.
3. Add 1 teaspoon of curry powder to the dressing. Replace the cranberries with golden raisins and add some diced apples for extra crunch.
4. This salad is naturally vegan. To boost protein content, add some crispy baked tofu cubes or cooked lentils.
5. Add roasted butternut squash cubes and replace the fresh grapes with pomegranate seeds. Use sage instead of thyme for a more wintery flavor profile.
6. In springtime, add blanched asparagus pieces and fresh peas. Use a lemon-based dressing instead of the sherry vinaigrette for a lighter, zestier flavor.

Feel free to experiment with these ideas, or create your own unique version based on your preferences and the ingredients available to you.

Enjoy your culinary adventure with this versatile Wild Rice and Roasted Mushroom Salad!

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