Tired of bland sides stealing the spotlight at Thanksgiving? This Easy Thanksgiving Wild Rice Salad brings color, crunch, and a protein-packed punch to the table without turning your kitchen into chaos.
It travels well and stays bright after a day in the fridge. It won’t clash with gravy like a dramatic soap opera—your taste buds will thank you.
That’s right—this salad is friendly to both weeknights and holiday feasts, and you probably have most of it in your pantry already.
Grab a spoon, cue the cranberry glow, and let’s put together something delicious without stressing the gravy boat.
Contents
Equipment
Must-haves
- Large mixing bowl
- Cutting board
- Sharp chef’s knife
- Baking sheet
- Parchment paper (optional but nice)
- Measuring cups and spoons
Nice-to-haves
- Citrus juicer or reamer
- Small whisk
- Tongs or salad hands
- Airtight container for leftovers
Ingredients
- 3 cups cooked wild rice
- 1 cup roasted butternut squash, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/2 cup crumbled feta or goat cheese (optional)
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh parsley
- 1 small apple, diced (optional)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Tip: If you don’t want to roast squash, swap in diced apples or roasted carrots for color and crunch.
Prepare the dressing ahead of time. The flavors mellow beautifully as they mingle—think of it as a little party in a jar.
Instructions
- If using uncooked wild rice, rinse it well and simmer in water according to package directions until tender, then fluff and cool. If you already have cooked wild rice, skip this step.
- Roast the squash on a baking sheet at 400°F (205°C) until tender and lightly caramelized, about 20–25 minutes. Let cool.
- Whisk together the dressing: olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, thyme, and a pinch of salt and pepper. Taste and adjust the tang-sweet balance—you’re the chef, not a scientist.
- In a large bowl, combine the cooled wild rice, roasted squash, cranberries, nuts, red onion, parsley, and apple. Pour the dressing over and toss until everything is glossy and happy.
- Season to taste with salt and pepper. If you like cheese, crumble the feta or goat cheese on top just before serving for that salty-salty goodness.
- Let the salad rest for 15–20 minutes to let flavors mingle, or refrigerate overnight for a make-ahead marvel. Serve at room temperature or lightly chilled.
Good to Know
This salad keeps really well in the fridge for up to 3 days. The flavors deepen with time, and the textures stay pleasant—not mushy, unless you mashed the squash with a spoon of love. Dressings can be added just before serving if you’re storing overnight.
Tips
- Toast the nuts for extra crunch and a deeper nutty aroma.
- Roast the squash a day ahead to save time on Thanksgiving.
- Chill the dressing and toss with the salad right before serving to keep flavors bright.
- Use leftovers over greens in a wrap for a quick lunch—hello, efficiency!
Variations
- Swap feta for crumbled ricotta salata for a milder saltiness.
- Add roasted Brussels sprouts or diced roasted carrots for extra color and texture.
- Replace some or all of the wild rice with quinoa for a lighter version.
- Fold in pomegranate seeds for a pop of juicy sweetness.
Serving Suggestions
Pair this salad with roasted turkey, cranberry sauce, and green beans for a well-rounded Thanksgiving plate that doesn’t guilt-trip your pants into a stretch.
It’s equally happy as a standout side or a filling vegetarian main when you add extra cheese or a protein like chickpeas. Serve in a big bowl with a spoon, or in individual portions for a fancy dinner vibe.
