Wild Rice and Roasted Mushroom Salad

This wild rice salad is the kind of dish that feels cozy and earthy but still fresh and vibrant. It has all the goodness of nutty wild rice tossed with savory roasted mushrooms, crisp vegetables, and a bright, tangy dressing that ties everything together. The result is hearty enough to stand on its own but light enough that you’ll happily come back for seconds.

What I really love about this salad is its versatility. You can serve it warm, right after cooking, for that comforting fall vibe, or let it chill in the fridge and enjoy it cold as a make-ahead lunch. The flavors deepen as it sits, making it one of those wild rice recipes that only gets better over time.

This is also a salad that fits beautifully into any season, but it truly shines as a fall salad recipe. The mushrooms bring an earthy richness, the rice adds a satisfying chew, and the fresh herbs and dressing brighten it up—together, it feels like a celebration of everything we love about cooler days and cozy meals.

If you’re looking for Autumn salad recipes that go beyond the usual leafy greens, this is the one to bookmark. It’s nourishing, colorful, and endlessly adaptable—you can easily add roasted squash, cranberries, or nuts to make it your own. Think of it as a rice salad that’s both grounding and refreshing, perfect for weeknight dinners, holiday tables, or meal-prep lunches.

Why You’ll Love It

• Hearty yet refreshing – The wild rice and mushrooms give this salad real substance, but the fresh herbs and dressing keep it bright and balanced.
• Perfect for fall gatherings – It looks gorgeous on the table and pairs well with just about anything, making it a standout among other Autumn salad recipes.
• Great make-ahead option – The flavors actually get better as it sits, so it’s an ideal rice salad to prep the night before a busy day or a holiday meal.
• Endlessly customizable – Add roasted butternut squash, dried cranberries, toasted pecans, or even goat cheese to make it uniquely yours.
• Nutritious and satisfying – Packed with whole grains, fiber, and plant-based goodness, it’s one of those wild rice recipes you’ll feel good about eating again and again.

Ingredient List

For the Salad

• 1 cup uncooked wild rice
• 8 oz cremini or baby bella mushrooms, sliced
• 2 tbsp olive oil
• 1 small red onion, finely diced
• 1 small carrot, shredded or finely chopped
• ½ cup chopped fresh parsley
• ¼ cup toasted pecans or walnuts (optional)
• ¼ cup dried cranberries (optional, but so good for fall vibes)

For the Dressing

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar (or red wine vinegar)
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup or honey
• Salt and black pepper, to taste

Ingredient Notes

• Wild rice – Go for pure wild rice if you can (not a blend). It has that nutty chew and deep flavor that makes this salad shine. I love Lundberg’s wild rice—it cooks up beautifully every time.
• Mushrooms – Cremini or baby bella mushrooms have a meatier flavor than plain white mushrooms. Don’t skip roasting them—it really brings out their savory, earthy notes.
• Olive oil – A good extra-virgin olive oil makes a difference here, especially in the dressing. It’s the backbone of flavor.
• Dijon mustard – This is the secret to a dressing that tastes restaurant-worthy. It adds creaminess and just the right bite.
• Maple syrup – I always go for pure maple syrup. It balances the tangy vinegar and earthy mushrooms so perfectly.
• Cranberries + nuts – Optional, but I highly recommend them. They add pops of sweetness and crunch that make the salad feel special—like a true fall salad recipe.

Kitchen Equipment Needed

• Medium saucepan with lid – For cooking the wild rice until it’s perfectly tender. I love my heavy-bottomed saucepan because it keeps the heat steady.
• Large baking sheet – To roast the mushrooms until they’re golden and full of flavor. A rimmed sheet pan works best so nothing slides off.
• Mixing bowls – One for tossing the mushrooms in oil, another for combining the salad. Clear glass bowls are my go-to because I can see everything at a glance.
• Sharp chef’s knife + cutting board – For chopping onions, herbs, and nuts quickly and cleanly.
• Small jar with lid or whisk + bowl – To shake or whisk together the dressing. I usually use a mason jar—it’s easy to shake and pour.
• Wooden spoon or salad tongs – For tossing the salad gently without squishing the rice.

Instructions

Step 1 — Cook the wild rice

• Rinse the wild rice quickly under cold water (optional) to remove any dust.
• Combine 1 cup wild rice with 3 cups water or low-sodium broth in a medium saucepan and bring to a boil.
• Reduce heat to low, cover, and simmer gently for 40–50 minutes, stirring occasionally, until the grains split open and are tender but still have a little chew.
• Drain any excess liquid, fluff with a fork, and spread the rice on a tray or leave in the pan to cool slightly while you prepare the rest.

Pro tip: If your package has different instructions, follow those—some wild rice blends cook faster. Fluffing the rice and letting it sit uncovered for a few minutes helps it dry out a touch so the salad doesn’t get mushy.

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Step 2 — Roast the mushrooms

• Preheat your oven to 425°F (220°C).
• Toss the sliced mushrooms with 2 tbsp olive oil, a generous pinch of salt, and black pepper in a mixing bowl.
• Spread them in a single layer on a rimmed baking sheet — don’t overcrowd the pan.
• Roast for 18–25 minutes, stirring or flipping once halfway through, until the mushrooms are deeply browned and caramelized at the edges. Remove from oven and let cool a little.

Pro tip: Give the mushrooms space on the pan — crowding causes them to steam instead of roast. For extra umami, add a tiny splash of soy sauce or a drizzle of balsamic in the last 5 minutes of roasting.

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Step 3 — Toast the nuts (if using)

• Scatter pecans or walnuts on a small baking sheet and toast in the oven at 350°F (175°C) for 6–8 minutes, or toast in a dry skillet over medium heat for 4–6 minutes, shaking frequently.
• Remove as soon as they’re fragrant and slightly darker. Let cool, then chop roughly.

Pro tip: Nuts can burn fast — watch them closely during the last 2 minutes.

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Step 4 — Make the dressing

• In a small jar or bowl, combine 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp maple syrup, and salt + pepper to taste.
• Whisk vigorously (or seal the jar and shake) until the dressing emulsifies and looks slightly thickened. Taste and tweak: add a little more maple if it’s too sharp, or a splash more vinegar if it needs brightness.

Pro tip: Shake the dressing in a jar — it emulsifies beautifully and is mess-free to store if you make it ahead.

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Step 5 — Prep the veggies and herbs

• Finely dice the red onion, shred the carrot, and chop the parsley.
• If you find raw onion too strong, place the diced onion in a bowl of cold water for 5–10 minutes, then drain — it mellows the bite.
• Measure out dried cranberries and the toasted nuts so everything is ready to go.

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Step 6 — Assemble the salad

• In a large mixing bowl, combine the warm (or room-temperature) wild rice, roasted mushrooms, onion, carrot, parsley, cranberries, and toasted nuts.
• Pour about two-thirds of the dressing over the mixture and gently toss with salad tongs or a wooden spoon until everything is coated.
• Taste and add more dressing, salt, or pepper as needed. If the rice was warm, it will absorb more dressing—adjust accordingly.

Pro tip: Start with less dressing and add more as needed. It’s easier to add than to take away. Also taste for salt at this stage—rice can need a little extra to lift the whole bowl.

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Step 7 — Finish, and serve

• If serving right away, transfer to a platter or individual bowls and garnish with a few extra chopped nuts and parsley.
• If making ahead, cover and refrigerate for at least 1 hour to let the flavors meld; bring to room temperature before serving, or serve chilled—both are lovely.

Pro tip: This is one of those wild rice salad recipes that improves after resting—flavors settle and mingle, so don’t be afraid to make it the day before a gathering.

Tips and Tricks for Success

• Cook rice in broth instead of water – It adds layers of flavor without extra effort.
• Let the rice cool slightly before mixing – Warm rice can soak up too much dressing and turn the salad heavy.
• Roast mushrooms in a hot oven – The high heat brings out that deep, savory flavor.
• Taste as you go – Especially the dressing! Balance sweet, tangy, and savory to your liking.
• Make ahead for best flavor – This salad is even tastier the next day once everything has mingled.

Ingredient Substitutions and Variations

• Wild rice → Use a wild rice blend, brown rice, or even farro if that’s what you have on hand.
• Mushrooms → Swap in portobello, shiitake, or oyster mushrooms for more depth.
• Nuts → Almonds, hazelnuts, or pumpkin seeds make great alternatives.
• Cranberries → Dried cherries, raisins, or chopped apricots give a different kind of sweetness.
• Dressing base → Try apple cider vinegar instead of balsamic for a brighter flavor.
• Add-ins → Roasted butternut squash, goat cheese crumbles, or even chickpeas for extra protein.

Serving Suggestions

• I love serving this wild rice salad alongside roasted chicken or salmon—the earthy mushrooms and nutty rice make such a nice contrast to tender, juicy protein.
• Pair it with a simple green soup or butternut squash soup for a cozy fall dinner that feels nourishing without being heavy.
• Serve it warm at a holiday table as a hearty fall salad recipe—it holds its own next to turkey, ham, or roasted veggies.
• Scoop it into lunch bowls with leafy greens, avocado, and a sprinkle of feta for an easy meal-prep option.
• Enjoy it on its own with a slice of crusty bread—I often do this when I want something filling but not fussy.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Flavor boost: The salad absorbs dressing over time—before serving leftovers, drizzle on a little olive oil or vinegar to freshen it up.
• Serve cold or room temp: This salad is delicious chilled straight from the fridge or after sitting out for 20 minutes.
• Reheat option: If you prefer it warm, gently reheat in a skillet over low heat with a splash of broth or water. Avoid the microwave—it can dry out the rice.
• Make-ahead tip: Prepare the rice and roasted mushrooms a day in advance, then toss everything together just before serving for the best texture.

Frequently Asked Questions

Can I use a wild rice blend instead of pure wild rice?

Yes! A wild rice blend will work just fine, though it cooks a bit faster and has a slightly different texture. Pure wild rice gives the most nutty, chewy bite, but blends are a great budget-friendly option.

Can I make this salad ahead of time?

Absolutely. This is one of those wild rice recipes that actually tastes better the next day. Just store it in the fridge and let it come to room temperature before serving, or serve it chilled.

What protein pairs best with this salad?

Roasted chicken, salmon, or even grilled tofu go beautifully with the earthy flavors. It also makes a hearty vegetarian main dish all by itself.

How do I keep the salad from getting soggy?

Make sure your rice is drained well and slightly cooled before mixing. Also, add the dressing gradually—you can always add more, but you can’t take it out once it’s soaked in.

Can I freeze wild rice salad?

I wouldn’t recommend freezing it—the mushrooms and dressing don’t thaw well. Luckily, it keeps nicely in the fridge for several days.

Is this recipe gluten-free?

Yes! Wild rice is naturally gluten-free, so as long as you check your dressing ingredients, this salad is safe for gluten-free eaters.

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Did you try this wild rice and roasted mushroom salad? Let me know in the comments how it turned out—I’d love to hear if you added your own twist!