Wild rice makes this salad especially fitting for a Minnesota fall party or potluck. Its earthy flavor and pleasantly chewy texture balance crisp apples, tart dried cranberries, and buttery toasted pecans. A maple-Dijon dressing adds just enough sweetness while apple cider vinegar keeps everything bright. Unlike a leafy salad, this one holds its texture well, making it easy to transport and prepare ahead. Serve chilled or briefly tempered alongside roast chicken, turkey, pork, or a vegetarian casserole. A wide, shallow serving bowl shows off its autumn colors and makes scooping easy. Add the apples shortly before serving for the freshest crunch possible.

Ingredients

• 2 cups uncooked wild rice blend
• Water or broth, as directed on the package
• 3 crisp apples, diced
• 2 tablespoons lemon juice
• 1 cup dried cranberries
• 1 cup pecans, toasted and roughly chopped
• 4 celery stalks, finely diced
• ½ cup finely chopped red onion
• ½ cup chopped fresh parsley

Dressing

• ⅓ cup olive oil
• ¼ cup apple cider vinegar
• 3 tablespoons maple syrup
• 1½ tablespoons Dijon mustard
• ¾ teaspoon salt, plus more to taste
• ½ teaspoon black pepper

Directions

1. Cook the rice according to package directions. Drain any excess liquid, spread in a shallow container, and refrigerate promptly to cool.
2. Whisk together the dressing ingredients.
3. Toss the diced apples with lemon juice.
4. Combine the cooled rice, apples, cranberries, pecans, celery, onion, and parsley.
5. Toss with the dressing. Taste and adjust the seasoning before serving.

Tips and variations

• Prepare the rice and dressing up to two days ahead. Add apples and pecans on serving day.
• Substitute pumpkin seeds for pecans for a nut-free version.
• For a richer salad, add 1 cup crumbled feta.

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