A colorful, eat-the-rainbow, hearty salad; loaded with fresh, flavorful and satisfying crunchies! This wild rice salad with grapes, pecans, apples, and pomegranate is dressed with maple dijon vinaigrette is perfect for anytime you are looking for a bright, crispy, fresh, in season salad.
Salad lover? Or maybe you think salads are kinda boring, I honestly can bounce between both emotions; but this wild rice salad recipe is anything but girly, boring or plain! It’s the perfect salad to make for a luncheon, or even make individual appetizer sized salads for a party.
If you are thinking about the perfect fall salad right now, you might also enjoy these fall inspired recipes; Fall Harvest Salad {with Roasted Butternut Squash & Quinoa}, Sweet Maple Apple Pecan Salad, Pumpkin Curry Soup, or Pumpkin Spice Cake!
You will make this recipe again and again! Slices of sweet, honeycrisp apples, crunchy pomegranate arils, creamy goat cheese, hearty and nutty wild rice, chewy spiced pecans, juicy grapes, and bacon all layered beautifully on a bed of peppery arugula.
Dressed up all fancy-like with this easy to prepare maple Dijon vinaigrette.
Wild Rice Salad with Grapes
This Wild Rice salad should not be reserved for the holidays or even fall or winter! Since we enjoy many produce items year round, this recipe should be a regular on your menu.
Plus, it’s so easily customized to your tastes and what’s in season and at the end of the post I give you a TON of variations and substitutions.
I first spied this amazing salad from one of my favorite bloggers, Brenda at A Farmgirl’s Dabbles, I’ve made a few tweaks, but honestly this salad and dressing just shine!
Every time I make it, people rave about it and ask for the recipe. So get on board the beautiful, hearty, healthy salad train!
Ingredients
As with all of my recipes, the full amounts and instructions are in the printable recipe card at the end of this post.
- Greens | I think this salad is perfectly balanced with peppery arugula, however; it would be delicious with chopped romaine or baby greens or even baby spinach!
- Wild Rice | The key ingredient to this Wild Rice salad recipe! Buy real wild rice, no blends here!
- Fruit | Red or green grapes are delicious, don’t forget the jewel toned pomegranate arils and sweet honeycrisp apples.
- Crunchies | I love salads with crunchies, like this Asian Ramen Noodle Salad! Be sure to add pecans (try these Maple Bourbon pecans); this salad would also be great with sunflower seeds or pistachios!
- Cheese | I used creamy goat cheese, but feta would also be tasty!
- Bacon | If you are going for a vegetarian salad, the omit the bacon, but really, keep the smoky bacon!
- Dressing | This maple Dijon Vinaigrette is perfectly balanced for this salad!
How to Make Maple Dijon Vinaigrette
Make the maple Dijon vinaigrette first, so it can chill while you assemble your salad.
This dressing is emulsified which (roughly and by roughly I mean very non-scientifically) means taking a heavier liquid (oil in this case) and combining with a lighter liquid (vinegar & maple syrup) that don’t typically combine and whipping at a fast rate to combine to a creamy or emulsified state.
How to make Wild Rice
Let’s make wild rice — this takes some time and can’t be rushed. In a medium pot, over medium-high heat, pour in chicken broth, bring to simmer, stir in wild rice and sea salt.
And please use real wild rice, not brown rice or white rice or wild rice blend, it’s a bit pricier, but so worth it.
Reduce heat to low/simmer and cover for about 45-60 minutes, until rice is split open and curly. I’ve made it the night before on several occasions, cooled and refrigerated.
You will probably have leftover broth, wild rice won’t absorb all the liquid. Remove rice with slotted spoon to bowl to cool and place in fridge until ready to use.
****Save leftover rice broth to use in a soup or give as a treat to your pet.
How to Make Harvest Wild Rice Salad
There are several ways you can prep this harvest salad ahead of time, assembling it just before you serve it. You can assemble it on a large platter for a show-stopping salad presentation or
Or on individual salad plates for an equally impressive presentation.
Make Ahead Hack!
If you make individual salads, you can make them a couple hours ahead of time; they keep quite well covered tightly in plastic wrap, leave off the bacon and the dressing adding just before serving.
I actually had one salad left over and I ate it the next day, everything was still crisp and lovely, not that I recommend making these 24 hours ahead of time, more like an hour or two ahead, just saying.
Appetizer Sized Wild Rice Salad
At Christmastime, I hosted a Favorite Things Party and I made these appetizer sized salads in clear plastic cups, placing the dressing in a small pitcher on the side for people to dress their own.
Wash and dry apple — cut in quarters, slicing out core, the slice into thin slices. Place in covered glass container or ziplock baggie; squeeze fresh lemon juice; toss gently to coat, refrigerate until ready.
Wash and pat dry your grapes, slice in half and place in separate baggie or covered glass container, place in fridge until ready to use.
Fry or bake bacon (350° on foil lined cookie sheet for about 12-18 minutes depending on thickness), drain and cool, crumble into small pieces, set aside.
Seed pomegranate, or purchase pre-packaged pomegranate arils. Make sure you have your desired nuts, cheese.
Assemble Wild Rice Salad Recipe
On desired platter, plates or cups, place a layer of greens. Arrange the balance of the ingredients in pretty patterns, whether in straight rows, or in patterns, or toss together.
When ready to serve, drizzle with maple Dijon vinaigrette, toss and serve. These zucchini corn fritters would be delicious served with this salad!
Variations
Your imagination is the limit with these salads, make it your own! Here are some swaps and suggestions.
- Try a hearty quinoa, brown rice, buckwheat, barley or farro cook according to package directions substituting recommended liquid with chicken broth.
- Substitute apples with pears, or go the citrus route with oranges or grapefruits.
- Instead of pomegranate arils, try blueberries, raspberries, blackberries, dried cranberries or strawberries.
- Replace the goat cheese with crumbled blue cheese, gorgonzola or even feta cheese.
- Try adding pistachios, cashews, walnuts, or almonds in place of, or in addition to the pecans. Also, roasted pepitas (pumpkin seeds), pine nuts and/or sunflower seeds would add a fun crunch. Any roasted and salted nut or seed would work great, or try candied nuts.
- Replace the grapes with other grape variety, any berry or even melon balls.
- Making vegetarian or vegan? Omit bacon (unless you are like some of my vegetarian friends who make an exception for bacon…tee hee) and cheese as desired.
- Or try substituting the bacon with turkey bacon, a firm chopped pepperoni or salami, or crispy prosciutto (ooh with cantaloupe, yum)
And if you like this recipe, try these other always requested salads!
Don’t forget to PIN to your favorite Salad Board.
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Equipment
Ingredients
Maple Dijon Vinaigrette
- ¾ cup vegetable oil like grapeseed or avocado oil
- ¼ cup Dijon mustard
- ¼ cup pure maple syrup
- ⅓ cup red wine vinegar
- 1-2 teaspoons shallot finely minced
- ⅛ teaspoon curry powder
- ¼ teaspoon sea salt kosher
- ⅛-1/4 teaspoon black pepper
Wild Rice
- 4 cups chicken broth
- 1 cup wild rice
- 2 teaspoons kosher salt
- 1 pound bacon nitrate, nitrite free, cooked and crumbled
- 1 medium Honeycrisp apple washed, sliced thin (or other sweet/crisp apple)
- ¼ lemon juiced (for the apples)
- 1 cup fresh pomegranate arils seeds
- 1 ½ cups red or green grapes washed, halved
- 1 cup crumbled goat cheese substitute other creamy cheese, like Blue Cheese or Feta
- 1 ½ cups roasted salted pecans or other nuts
- 8 cups fresh greens such as arugula, chopped romaine, baby kale
Instructions
Maple Dijon Vinaigrette
- Pour veggie oil into blender, jar or bowl; I like using grapeseed oil or avocado oil, both delicious and high in omega's and nutrients. Add Dijon mustard, maple syrup, and balance of ingredients and blend until lighter, creamy and smooth.
- Refrigerate until ready to use and refrigerate any leftovers. For more detail and variation ideas on dressing, see the post.
Wild Rice
- In a medium pot, pour chicken broth and bring to simmer over medium-high heat. Stir in wild rice and sea salt. Reduce heat to low/simmer and cover for about 45-60 minutes, until rice is split open and curly.
- You will probably have leftover broth, wild rice won't absorb all the liquid. Remove rice with a slotted spoon to bowl to cool and place in fridge until ready to use. Save leftover rice broth to use in a soup or give as a treat to your pet.
Prep and Assemble Salad
- Wash and dry apple — cut in quarters, slicing out core, the slice into thin slices. Place in covered glass container or ziplock baggie; squeeze fresh lemon juice; toss gently to coat, refrigerate until ready.
- Wash and pat dry your grapes, slice in half and place in separate baggie or covered glass container, place in fridge until ready to use.
- Fry or bake bacon (350° on foil lined cookie sheet for about 12-18 minutes depending on thickness), drain and cool, crumble into small pieces, set aside. Seed pomegranate, or purchase pre-packaged pomegranate arils. Make sure you have your desired nuts, cheese.
Assemble the Salad
- On desired platter or plates, place a layer of greens. Arrange the balance of the ingredients in pretty patterns, whether in straight rows, or in patterns, or toss together. When ready to serve, drizzle with maple Dijon vinaigrette, toss and serve.
Notes
- Try a hearty quinoa, brown rice, buckwheat, barley or farro cook according to package directions substituting recommended liquid with chicken broth.
- Substitute apples with pears, or go the citrus route with oranges or grapefruits.
- Instead of pomegranate arils, try blueberries, raspberries, blackberries or strawberries.
- Replace the goat cheese with crumbled blue cheese, gorgonzola or even feta cheese.
- Try adding pistachios, cashews, walnuts, or almonds in place of, or in addition to the pecans. Also, roasted pepitas, pine nuts and/or sunflower seeds would add a fun crunch. Any roasted and salted nut or seed would work great, or try candied nuts or a spiced nut as well.
- Replace the grapes with any grape variety (though keep seedless), any berry or even melon balls.
- Making vegetarian or vegan? Omit bacon (unless you are like some of my vegetarian friends who make an exception for bacon…tee hee) and cheese as desired.
- Or try substituting the bacon with turkey bacon, a firm chopped pepperoni or salami, or crispy prosciutto (ooh with cantaloupe, yum)
Nutrition
Michelle LeManske
I was looking for a great fall salad and The Fresh Cooky provided. It was so good all had seconds and asked for the recipe.
Julie Menghini
What a beautiful salad! We made this for lunch and loved it!
Thank you Julie! So glad you loved it!
Nikki
This will be perfect for my ladies group at church. They are going to love it.
Kylee
This just got added to my weekly menu! It is perfect for Fall, and looks absolutely stunning!!
Michaela Kenkel
Made this over the weekend, and I know what I will be bringing to Thanksgiving! Great recipe!
That’s awesome Michaela!! It’s a winner isn’t it! Thanks!
Julie
What a beautiful salad! John and I were just saying how there’s a big difference between a salad and a good salad. This salad has all of the textures and flavors that I love in a salad!
Yes! Amazing how when you take a little more time you can have a GREAT salad!
Julie Menghini
Erin Parker
This is the kind of salad I’d eat all day long, no matter the day. That maple dijon vinaigrette is something special!
Den Clark
I had to try this recipe and wanted to come back to give this 5 stars! It’s so good and perfect for the fall and a holiday meal!!
Lol!!!
wendybehm
This looks fabulous! I can’t wait to try this salad.
I know you will love it, Wendy!!