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.

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.

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.

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.

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.

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.

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.

Store leftovers in an airtight container in the fridge for 3–4 days. If the salad seems dry when you reheat or serve later, stir in a splash of olive oil or a little more dressing.