Wild Rice & Roasted Apple Salad with Dijon Dressing Recipe

Prep Time 20 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Cooking Method: ,
Cuisine: ,
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Best Season: Fall
Description

This Wild Rice & Roasted Apple Salad with Dijon Dressing is a vibrant, wholesome dish that blends the earthy chew of wild rice with the sweet-tart charm of roasted apples. Tossed with toasted pecans, peppery arugula, and a tangy Dijon dressing, it’s a perfect balance of flavors and textures — ideal as a hearty lunch, a festive side dish, or a healthy make-ahead meal for fall gatherings.

Ingredients
    For the Salad Base
  • 1 cup wild rice (uncooked) rinsed
  • 3 cups water or vegetable broth (for cooking rice)
  • 2 medium apples (Honeycrisp or Pink Lady) cored, sliced into wedges
  • 1 tbsp olive oil (for roasting apples)
  • 0.25 tsp ground cinnamon
  • 0.25 tsp salt
    • For the Mix-ins
  • 1 cup baby arugula (lightly packed)
  • 0.5 cup toasted pecans roughly chopped
  • 0.25 cup dried cranberries unsweetened or sweetened
  • 0.25 cup crumbled goat cheese optional, for creaminess
    • For the Dijon Dressing
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard smooth or grainy
  • 1 tsp maple syrup or honey
  • 0.25 tsp salt
  • 0.25 tsp freshly ground black pepper
Instructions
    Cook the Wild Rice
  1. 1
    Bring 3 cups of water or vegetable broth to a boil in a medium saucepan. Add rinsed wild rice, cover, reduce heat to low, and simmer for 40–45 minutes until tender and most of the liquid is absorbed. Drain any excess liquid and let it rest for 10 minutes.
    2. Roast the Apples
  2. 2
    Preheat oven to 190°C (375°F). Arrange apple wedges on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with cinnamon and salt, and toss gently. Roast for 15–20 minutes until golden and slightly caramelized. Let cool slightly.
    3. Prepare the Dressing
  3. 3
    In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper until emulsified. Taste and adjust seasoning as needed.
    4. Assemble the Salad
  4. 4
    In a large mixing bowl, combine the cooked wild rice, roasted apples, arugula, toasted pecans, and dried cranberries. Drizzle with the Dijon dressing and toss gently to coat.
    5. Add the Finishing Touches
  5. 5
    Transfer the salad to a serving platter or bowl. Sprinkle with goat cheese if using, and serve warm or at room temperature.
Note

Make-Ahead Tip: Cook the wild rice and roast the apples up to 2 days ahead. Store separately in airtight containers in the fridge.

Storage: Salad (without dressing) will keep for 3 days in the refrigerator. Add dressing just before serving for freshness.

Variations:

  • Swap arugula for baby spinach or mixed greens.
  • Use walnuts or almonds instead of pecans.
  • Replace goat cheese with feta for a saltier flavor.
Keywords: healthy salad recipe, fall salad, wild rice salad, roasted apple recipe
Read it online: https://petitepanini.com/recipe/wild-rice-roasted-apple-salad-with-dijon-dressing-recipe/