Wild Rice and Roasted Squash Salad With Cider Vinaigrette Recipe (2024)

Be aware that cultivated wild rice, and the true wild rice, the kind that grows in the lakes of northern Minnesota, and is hand harvested by the Ojibwe and parched over a wood fire, are quite different. Cultivated wild rice requires about 40 minutes of cooking, but, if you use the hand harvested wild rice, you should cook it only 15 minutes, 20 minutes maximum. If you haven't tried the real wild rice, I highly recommend it; the texture and flavor are amazing!

This is really delicious. I used baby arugula instead of radicchio, and added lots to make more of a greens/grains salad. For the dressing, used honey instead of reducing apple cider. Grilled chicken with some Penzey's Mural of Flavor, sliced and served over the salad to create a filling bowl. Super healthy, totally satisfying and delicious. Glad I rediscovered wild rice!

A fair amount of work but very tasty. Didn’t have apple cider so used 1/4 apple cider vinegar and 1 tsp honey. Don’t skip any of the salad ingredients, they all add something.

This recipe looks amazing, especially as it won't need heating, therefore freeing up the host's oven and stove. Could I make this the day before, obviously not adding the dressing until I serve it, or will it go soggy in the fridge?

Great recipe to prep the components the day before. This makes serving much easier. My guests loved it. Has terrific textures.

It always takes me much longer to complete a recipe than the notes indicate, but this was worth two hours of my time. I understand that not everyone has all of these ingredients at hand, but I wouldn't make it if I didn't have radicchio or something similarly peppery. The purple color makes it much more attractive, also. I used real wild rice, and that adds a nuttiness that I like. All in all, a good bit of work, but it looks beautiful and tastes great. Thanks, Yossy!

This is delicious and has become part of the regular rotation. I sub maple syrup for the apple cider syrup as I don’t typically have cider in the house and I am not willing to reduce it if I did. Micro greens are a great sub for radicchio. I find the salad to keep well for at least a day, even after dressing it.

This is a wonderful recipe! A hit at Thanksgiving for the gluten free guests and not. Didn’t reduce the cider — chose the cider vinegar route per the comments. It’s also terrific on the day after as well.

Is this a warm salad? Does one let the ingredients cool before mixing?

Delicious. I used delicata squash because it’s my favorite to work with, and added some goat cheese crumbles. Everyone who ate it loved it.

Really hearty! Rather than paprika, I used cumin (my favorite spice) and I didn’t have dried cherries so I used dried cranberries! Loved it!! Honestly, the rice is neither here nor there for me. I could eat the squash over arugula or spinach and be just as satisfied.

I made this for a community dinner and everyone loved it. Acidity is an important addition with the cherries and apple cider vinegar. Some cheese would have been good too, but needed to be dairy-free for the group. High quality rice and good squash make a difference.

I might prefer a less sweet dressing.. I made with farro in lieu of wild rice .

To save time, you can use frozen apple juice concentrate (don't add the water) 1:1 to replace the boiled cider. Yes, I know, cider is better.

It always takes me much longer to complete a recipe than the notes indicate, but this was worth two hours of my time. I understand that not everyone has all of these ingredients at hand, but I wouldn't make it if I didn't have radicchio or something similarly peppery. The purple color makes it much more attractive, also. I used real wild rice, and that adds a nuttiness that I like. All in all, a good bit of work, but it looks beautiful and tastes great. Thanks, Yossy!

Great recipe to prep the components the day before. This makes serving much easier. My guests loved it. Has terrific textures.

I think the reduced-cider is not worth the effort. Just make a vinegrette with apple cider vinegar and honey. As another commenter said, this is good with lots of arugula.

Is this meant to be a warm salad? or served cold?

Serve with cannaloni beans

Cooked this as a side for Thanksgiving. Used wild rice. Guests and I thought it was very good.

Is this a warm salad?