Wild Rice Salad Recipe (2024)

Published: November 17, 2017 Updated: September 10, 2019 / By: Dawn | Girl Heart Food 23 Comments

Looking for a delicious autumn recipe? Try this wild rice salad recipe! It combines a hearty wild rice blend, sautéed kale and roasted acorn squash. The whole thing is then garnished with sweet pomegranate arils and pumpkin seeds. Great as a thanksgiving side dish recipe too!

Hi everyone!How’s it going? After an indulgent weekend, I figured a lighter recipe was in order.All about balance, isn’t it?

This simple rice salad has all sorts of feel good ingredients that will surely make your belly happy. It can be enjoyed as a hearty side dish recipe (perfect for a special occasion, if you ask me!) or for lunch.

How To Make Wild Rice Salad

The longest part to make this wild rice salad recipe is cooking the rice and roasting the acorn squash.

Other than that, it’s simply a matter of cooking the kale for a little, then combing all the rice salad ingredients together. Easy! Full details are in the recipe card below.

How To Roast Acorn Squash

Have you ever used acorn squash in a recipe?It’s simple to prepare and what makes this one extra special is the addition of curry powder.It adds a lovely flavour and warmth to the recipe, which compliments the sweetness found in the pomegranate arils.

Basically, to roast an acorn squash:

Carefully cut the acorn squash in half. Scoop out the membrane and seeds. If you want, reserve the seeds for roasting to enjoy as a snack later (delicious tossed with some olive oil and spices).
Peel the acorn squash.
Cut into cubes and toss with olive oil and seasonings.
Place on aparchment paper-lined sheet pan and bake until tender. Easy right?

How to Peel a Pomegranate

The easiest way to peel a pomegranate?Cut it in half, get a bowl of water ready and invert the pomegranate into the water and press the arils out.

They are not all going to pop out perfectly, but it’s the easiest (and cleanest) way, in my opinion, to get those suckers out.

Usually, any of the membrane that surrounds the arils floats to the top, while they stay to the button.Easy, right?

Tips and Variations

Don’t have kale? Spinach or chard works great too, but the spinach won’t be as hearty.
Want to use butternut squash instead of acorn squash? Go for it!
Don’t have pomegranate arils? Dried cranberries will work in a pinch.
Use smoked paprika or pumpkin pie spice instead of curry powder, if you like.

More Yummy Recipes

Apple and Gouda Mixed Green Salad
Fall Farro Salad
Kale Salad With Apple
Roasted Root Vegetables

If you make this wild rice salad recipe, be sure to leave a comment below!

Wild Rice Salad Recipe

Dawn | Girl Heart Food

Print Recipe Save Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Lunch, Salad, Side Dish

Servings 4 servings

Ingredients

1 cup wild rice blend (gluten free)
3 cups peeled cubes of acorn squash
1.5 tablespoons olive oil, divided
2 teaspoons curry powder
½ teaspoon salt, divided (or more to taste)
½ teaspoon freshly ground black pepper, divided
2 cloves garlic, minced
4 cups thinly sliced kale (leaves only, no stems)
3 tablespoons unsalted pumpkin seeds
⅓ cup pomegranate arils

Instructions

Cook rice according to package instructions.
While the rice is cooking, roast acorn squash. Preheat oven to 350 degrees Fahrenheit. In a bowl, toss squash with 1 tablespoon of olive oil, curry powder, ¼ teaspoon each of salt and black pepper. Line a sheet pan with parchment paper. Place squash cubes on the prepared sheet pan and bake for 40 minutes or until tender, stirring halfway through cooking.
Meanwhile, heat remaining ½ tablespoon of olive oil in a medium skillet on the stovetop over medium heat. Add garlic and cook for 1 minute. Add kale, ¼ cup of water and remaining ¼ teaspoon each of salt and black pepper. Cook kale for about 5 minutes until wilted, stirring occasionally.
In a large bowl, combine cooked rice, roasted acorn squash, and kale (and more salt, if desired). Stir to combine. Transfer to a serving dish and garnish with pumpkin seeds and pomegranate arils. Serve and enjoy!
See Also
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A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword autumn recipe, fall salad idea, side dish recipe, thanksgiving side

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Reader Interactions

Comments

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Aryane @ Valises & Gourmandises
February 26, 2018 at 4:50 pm

I love absolutely everything about this salad! Great way to use up rice leftovers.
And I have found the perfect method to peel a pomegranate.. I let my husband do it! haha
Reply
- Girl Heart Food
  February 28, 2018 at 3:43 pm
  
  Haha – good idea 😉 Thanks Aryane!
  Reply
Katherine | Love In My Oven
November 19, 2017 at 11:33 pm

I discovered the water-trick method to peeling a pomegranate last year, and BOY was that long overdue! Too many stained articles of clothing happened before that discovery!! I love the idea of pom in a salad, especially with all of those other yummy ingredients. This is totally one salad I could dig! Cheers Dawn!
Reply
- Girl Heart Food
  November 20, 2017 at 9:47 am
  
  Yep! I hear ya about the juice going everywhere, lol! Thank you so much, Katherine 🙂 Have an awesome week!
  Reply
  - Sarah
    November 18, 2022 at 7:49 am
    
    Looking forward to making this for Thanksgiving. Wondering how it does as a cold salad so I can prepare the day before?
  - Dawn | Girl Heart Food
    November 18, 2022 at 5:38 pm
    See Also
    Best Ever No-Fuss Mashed Potatoes | Best Mashed Potatoes Recipe
    
    Hi Sarah! You can certainly make this salad the day before, then store it in an airtight container in the refrigerator. The next day, when you are ready to enjoy, you can remove it from the refrigerator for about 10 to 15 minutes before serving. Hope you love the recipe and Happy Thanksgiving!!
Kelsie | the itsy-bitsy kitchen
November 19, 2017 at 12:56 pm

OMG I want this on Thursday! Such a perfect Thanksgiving side! I love adding pomegranate to everything this time of year because they’re just so festive. I hope you had a great weekend, Dawn!
Reply
- Girl Heart Food
  November 19, 2017 at 4:18 pm
  
  Thank you Kelsie! They definitely are festive…I love that colour! Hope you’re having a lovely weekend too 🙂
  Reply
Kathy @ Beyond the Chicken Coop
November 18, 2017 at 9:00 pm

The colors of this salad are gorgeous! I’ve never used squash in a salad. I’ll bet it adds a ton of flavor and extra nutrition too. I think this salad sounds like a winner through and through!
Reply
- Girl Heart Food
  November 19, 2017 at 11:41 am
  
  Thank you Kathy! It really does 🙂
  Reply
annie@ciaochowbambina
November 18, 2017 at 1:30 pm

It’s unanimous! This is a beautiful salad!! I love that it’s a make-ahead recipe! We can’t have enough of those! Hope your weekend is great, my friend! xo
Reply
- Girl Heart Food
  November 18, 2017 at 5:20 pm
  
  Thank you Annie!! Same to you! XO
  Reply
Shareba
November 18, 2017 at 1:04 pm

Your salad is gorgeous! I don’t know why I haven’t thought to use wild rice as a base for salad before, that’s such a great idea! Pinning this for later.
Reply
- Girl Heart Food
  November 18, 2017 at 3:53 pm
  
  Thank you Shareba! Hope you enjoy it 🙂
  Reply
Leanne | Crumb Top Baking
November 17, 2017 at 6:54 pm

Dawn, this salad looks amazing!! And all of those colors are just fantastic in these photos! This is just the type of salad I love prepping on Sunday for a week of lunches. And I haven’t cooked acorn squash in a while, so this is the perfect motivation. Have a great weekend!!
Reply
- Girl Heart Food
  November 17, 2017 at 10:49 pm
  
  Thanks so much, Leanne 🙂 Happy to hear that! Have a lovely weekend too!
  Reply
Milena | Craft Beering
November 17, 2017 at 3:27 pm

I love your idea to make this salad in advance and have at the ready for weekday lunches. It really has everything, so in tune with the season as well. Wild rice is my favorite after jasmine rice. I always enjoy it in fall dishes. The medley of ingredients you have selected seems perfect as a side for grilled pork chops, with Belgian ale:)
Reply
Gabrielle @ eyecandypopper
November 17, 2017 at 12:29 pm

This is beautiful! I can almost taste how delicious it is. Oh my! I’m pinning this for later!
Reply
maria
November 17, 2017 at 12:09 pm

Beautiful salad with all of my favorite foods! Pinning to try. Thanks for sharing ♥
Reply
Ayngelina
November 17, 2017 at 12:08 pm

I love pumpkin seeds! Could you also use the squash seeds from the acorn squash? Are they edible?
Reply
- Girl Heart Food
  November 17, 2017 at 6:35 pm
  
  Definitely! I actually roasted them with olive oil and salt and pepper and ate separately, but they would work lovely on this recipe too 😉
  Reply
Jennifer @ Seasons and Suppers
November 17, 2017 at 10:41 am

What a beautiful salad! I love wild rice and so perfect with the squash and poms 🙂
Reply
- Girl Heart Food
  November 17, 2017 at 6:33 pm
  
  Thanks Jennifer!!
  Reply

FAQs

How many cups of water for 2 cups of wild rice? ›

📖 Instructions

The ratio of liquid to wild rice for cooking it on the stovetop is 3 cups to 1 cup. Add your water to a large sauce pot, and bring it to a boil, over high heat. Rinse your uncooked wild rice grains with cool, clean water. This removes any dust or debris that has settled in storage.

Keep Reading ›

How much does 1 cup of wild rice make cooked? ›

1 cup uncooked wild rice = 3–4 cups cooked wild rice… that's 6-8 servings from just one cup uncooked wild rice!

Show Me More ›

Should wild rice be soaked before cooking? ›

You do not have to soak wild rice before cooking it! We wanted there to be as few steps to cooking wild rice as possible. That being said, people soak their wild rice to reduce the cooking time, so if you have the time feel free to soak the wild rice. The finished texture will remain the same.

See Details ›

Does wild rice need more or less water? ›

1 Cup Wild Rice. 1-2 cups water (texture will be par-cooked with 1 cup of water, very soft with 2 cups- I prefer 1 ½ cups of water for slightly chewy 'al dente' rice)

Explore More ›

How long can wild rice stay in the fridge? ›

Cooked wild rice will store in the refrigerator for a week. No taste is lost in refrigeration, but rather, it seems to actually enhance the flavor. Wild rice freezes well and will keep for six months when drained well and stored in an air-tight container.

Get More Info Here ›

How much liquid do I need for 2 cups of rice? ›

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

Tell Me More ›

Is wild rice the healthiest rice? ›

Wild rice is a type of wheatgrass. Wild rice is healthier than brown or white rice because it has more dietary fiber and protein.

View Details ›

Why is wild rice so expensive? ›

Because of its unique harvesting needs (learn more about it here), wild rice is significantly more expensive than brown rice. In fact, it's one of the most expensive grains. In Washington State, as of January 2023, wild rice costs $5.16 per pound and brown rice costs 80 cents a pound.

View Details ›

What happens if you don't soak wild rice? ›

Do I Have to Soak Wild Rice? You don't have to soak wild rice, but you can if you like. Soaking the rice in a bowl of water for at least 30 minutes or as long as 2 hours will cut down on the cooking time by 50%, but since it takes time to soak, it doesn't really save you any time.

How do I know when wild rice is done? ›

The wild rice grains will pop open when they're done and will have a chewy “al dente” feel when you taste it. You don't want any crunch left, but also don't want it to be mushy. Once it's cooked, turn off the heat and leave the wild rice covered for an additional 15 minutes.

See Details ›

What happens if you don't wash wild rice? ›

The chief reason to rinse is to remove surface starch from rice grains, which can make them gummy as they cook. Soaking allows rice to absorb water, giving it a leg up on cooking.

How much does 1 cup of wild rice yield? ›

One cup uncooked wild rice yields just over 3 cups cooked.

How much wild rice for two people? ›

For 2 servings use 120g of Tilda Wild Rice or 1 cup. Wash the rice under cold water using a sieve or colander, or rinse in a pan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate grains, while bringing out the rice's distinct aroma.

Tell Me More ›

Can you eat too much wild rice? ›

Heavy metals

These could become problematic if consumed regularly in large amounts but shouldn't be a concern for people who eat a varied diet. Wild rice may contain heavy metals and can be infected with a toxic fungus called ergot.

Tell Me More ›

How much water for a cup of wild rice? ›

Combine 1 cup of wild rice blend, 1 ¾ cups of liquid (water or broth) and ½ teaspoon of salt in a saucepan over medium-high heat. Put the lid on. Bring to a boil, reduce heat, and let it simmer for 45-50 minutes or until all the liquid has evaporated.

Learn More ›

How much dry wild rice to make 2 cups cooked? ›

Wild rice expands three to four times after cooking. One cup uncooked (6 ounces) will yield about 3-4 cups cooked. One pound uncooked wild rice measures about 2 2/3 cups and will yield about 8 to 10 cups cooked.

View Details ›

What is the ratio for cooking wild rice? ›

What's the water to rice ratio for wild rice? Although it's pricey, the good news is that with a 1 to 4 ratio (1 cup wild rice to 4 cups water) you get a big bang for your buck. One cup of raw wild rice translates to about 4 cups of cooked wild rice.

How much water do I need for 2 cups of extra long grain rice? ›

The ideal proportion for cooking White Rice is 2:1, which means 2 cups of water per each cup of rice. You can cook this rice over the stove, in a rice cooker, slow cooker or even in the microwave.

Keep Reading ›

Wild Rice Salad Recipe (2024)

How To Make Wild Rice Salad

How To Roast Acorn Squash

How to Peel a Pomegranate

Tips and Variations

More Yummy Recipes

Wild Rice Salad Recipe

Ingredients

Instructions

Tried this recipe?

Reader Interactions

Comments

Leave a Reply

FAQs

How many cups of water for 2 cups of wild rice? ›

What happens if you don't wash wild rice? ›

References