The air is crisp, the leaves are turning vibrant shades of red and gold, and the flavors of fall are calling out to be enjoyed. For me, autumn isn’t just a season; it’s a feeling, a cozy embrace that I try to capture in every meal I prepare during this time. This Harvest Wild Rice Salad has become a staple in our home as soon as the first butternut squashes appear at the farmers market. My family adores it – even my picky eaters – and it’s constantly requested at potlucks and holiday gatherings. The combination of nutty wild rice, sweet roasted squash, slightly bitter Brussels sprouts, and smoky tempeh, all tied together with a tangy maple-Dijon dressing, is simply divine. It’s a salad that’s hearty enough to be a satisfying meal on its own, yet elegant enough to grace any Thanksgiving table. The vibrant colors and textures make it a feast for the eyes as well as the palate, truly embodying the beauty and bounty of the harvest season. If you’re looking for a dish that perfectly encapsulates the essence of fall, look no further than this incredible Harvest Wild Rice Salad.
Ingredients
This Harvest Wild Rice Salad is a celebration of autumnal flavors, built upon a foundation of wholesome, seasonal ingredients. Each component plays a crucial role in creating the perfect balance of textures and tastes that make this salad so irresistible. Let’s delve into each ingredient and understand why it’s essential for this recipe:
- Wild Rice: The star of the show, wild rice isn’t actually rice at all, but rather the seed of an aquatic grass native to North America. It offers a wonderfully nutty and earthy flavor, a delightful chewy texture, and a beautiful visual appeal with its dark, elongated grains. Beyond its taste and texture, wild rice is also a nutritional powerhouse, packed with fiber, protein, and essential minerals like manganese and magnesium. It provides a hearty base for the salad, making it much more satisfying than lighter greens alone. When selecting wild rice, look for pure wild rice or a blend that is predominantly wild rice to ensure you get that signature flavor and texture. Avoid blends that are heavily mixed with white or brown rice, as they will dilute the unique character of wild rice.
- Brussels Sprouts: Often misunderstood, Brussels sprouts are miniature cabbages that roast to crispy perfection, offering a slightly bitter counterpoint to the sweetness of the squash and maple syrup. Roasting them brings out their natural sweetness and mellows their bitterness, transforming them into tender and flavorful components of the salad. Brussels sprouts are also incredibly nutritious, rich in vitamins C and K, as well as fiber and antioxidants. When buying Brussels sprouts, look for firm, tightly closed heads that are bright green in color. Avoid sprouts that are yellowing or have loose leaves, as these may be older and less flavorful. For this salad, we’ll be halving or quartering them to ensure they roast evenly and become tender and slightly caramelized.
- Butternut Squash: The quintessential fall vegetable, butternut squash lends a creamy sweetness and vibrant orange color to the salad. Its smooth, dense flesh roasts beautifully, becoming tender and slightly caramelized, offering a delightful contrast to the chewy wild rice and slightly crisp Brussels sprouts. Butternut squash is also a fantastic source of vitamins A and C, as well as fiber and potassium. When selecting a butternut squash, choose one that is heavy for its size, with a hard, smooth skin free of blemishes or soft spots. The neck should be solid, indicating ripeness. Peeling and cubing butternut squash can be a bit of a task, but the sweet, nutty flavor it brings to the salad is well worth the effort.
- Tempeh: For a protein boost and a satisfying chewiness, tempeh is an excellent addition to this salad. Tempeh is a fermented soybean product that has a firm texture and a slightly nutty, earthy flavor. It’s a fantastic plant-based protein source, packed with fiber, probiotics, and essential nutrients. Roasting tempeh alongside the vegetables allows it to develop a slightly crispy exterior and a warm, savory flavor that complements the other ingredients perfectly. When choosing tempeh, opt for varieties that are made with whole soybeans and minimal additives. You can find tempeh in the refrigerated section of most grocery stores, often near the tofu.
- Olive Oil: The foundation of both roasting and the dressing, olive oil is essential for this recipe. It helps the vegetables and tempeh roast to golden brown perfection and adds richness and flavor to the dressing. Extra virgin olive oil is recommended for its superior flavor and health benefits. Its fruity and slightly peppery notes enhance the overall taste of the salad. When selecting olive oil, choose a good quality extra virgin olive oil for the best flavor and nutritional value.
- Salt and Pepper: Simple yet crucial, salt and pepper enhance the natural flavors of all the ingredients and bring balance to the dish. Salt intensifies sweetness and mellows bitterness, while pepper adds a subtle warmth and complexity. Use kosher salt or sea salt for the best flavor and texture, and freshly ground black pepper for a more aromatic and flavorful result.
- Maple Syrup: A touch of sweetness is essential to balance the savory and slightly bitter notes in this salad. Maple syrup, with its warm, caramel-like flavor, is the perfect autumnal sweetener. It’s used both to glaze the roasted vegetables and to sweeten the dressing, creating a cohesive flavor profile throughout the salad. Opt for pure maple syrup, rather than pancake syrup, for the best flavor and nutritional benefits. Grades of maple syrup vary, but for this recipe, a Grade A or Grade B (now often labeled as “Dark Robust”) will work beautifully.
- Apple Cider Vinegar: The tangy counterpoint to the sweetness and richness of the other ingredients, apple cider vinegar brings brightness and acidity to the dressing. It cuts through the richness of the olive oil and maple syrup, creating a balanced and flavorful dressing that ties all the components of the salad together. Apple cider vinegar also adds a subtle fruity note that complements the autumnal flavors of the salad. Unfiltered apple cider vinegar, which contains “the mother,” is often preferred for its potential health benefits and slightly more complex flavor.
- Smoked Paprika: A touch of smoky depth elevates the flavor profile of this salad, adding warmth and complexity. Smoked paprika, made from smoked and dried pimientos de la Vera peppers, brings a rich, smoky flavor without adding heat. It’s a wonderful complement to the roasted vegetables and maple syrup, adding a layer of savory intrigue. There are different varieties of smoked paprika, ranging from sweet to hot. For this recipe, sweet or bittersweet smoked paprika is recommended to add flavor without overpowering the other ingredients.
- Thyme Leaves: Fresh thyme leaves bring a fragrant, earthy, and slightly lemony aroma to the salad, adding a touch of herbal freshness that brightens the overall flavor. Thyme is a classic autumnal herb that pairs beautifully with roasted vegetables and maple syrup. Fresh thyme is preferred for its vibrant aroma and flavor, but dried thyme can be substituted in a pinch, using about one-third the amount of fresh thyme.
- Pecans: For a satisfying crunch and nutty flavor, pecans are the perfect addition to this Harvest Wild Rice Salad. Their slightly sweet and buttery flavor complements the other autumnal ingredients beautifully. Toasted pecans are especially delicious, as toasting enhances their nutty flavor and crispness. You can toast pecans in the oven, in a skillet, or even in the microwave. Chopped pecans add texture and flavor to the salad, making each bite more interesting and satisfying.
- Pomegranate Arils: Jewel-like pomegranate arils add a burst of juicy sweetness and a delightful pop of color to the salad. Their slightly tart and refreshing flavor provides a lovely contrast to the richness of the roasted vegetables and the nutty wild rice. Pomegranate arils are also packed with antioxidants and vitamins. If pomegranate arils are not available, you can substitute segments of a seedless orange, such as mandarin or clementine, for a similar burst of sweetness and juiciness.
Instructions
Creating this Harvest Wild Rice Salad is surprisingly simple, especially with the efficient sheet pan roasting method. Here’s a step-by-step guide to bring this autumnal delight to your table:
- Cook the Wild Rice: Begin by preparing the wild rice according to the package directions. This usually involves rinsing the rice and then simmering it in water or broth for about 45-50 minutes, or until the grains are tender and have burst open. Once cooked, fluff the wild rice with a fork and spread it out on a baking sheet or large plate to cool completely. Cooling the rice prevents it from becoming mushy when mixed with the other salad ingredients.
- Preheat the Oven and Prepare the Sheet Pan: Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with olive oil or line it with parchment paper for easy cleanup. This will prevent the vegetables and tempeh from sticking and ensure they roast evenly.
- Prepare the Vegetables and Tempeh: Wash and trim the Brussels sprouts. Halve or quarter them, depending on their size, ensuring they are roughly the same size for even roasting. Peel, seed, and cube the butternut squash into approximately 1-inch cubes. Slice the tempeh into bite-sized cubes or triangles.
- Arrange and Season on the Sheet Pan: Spread the Brussels sprouts, butternut squash, and tempeh in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two sheet pans. Drizzle the vegetables and tempeh generously with olive oil. Sprinkle evenly with salt and pepper. Toss everything together with your hands to ensure it’s well coated with oil and seasonings.
- Roast the Vegetables and Tempeh (First Bake): Place the sheet pan in the preheated oven and roast for 15 minutes. This initial roasting period will start to soften the vegetables and tempeh and allow them to develop some color.
- Drizzle with Maple Syrup and Roast Again (Second Bake): Remove the sheet pan from the oven. Drizzle the maple syrup evenly over the roasted vegetables and tempeh. Gently toss everything again to coat it with the maple syrup. Return the sheet pan to the oven and continue to roast for another 10-15 minutes, or until the vegetables are tender, slightly caramelized, and the tempeh is heated through and slightly crispy. Keep an eye on them to prevent burning, especially towards the end of the roasting time.
- Cool the Roasted Ingredients: Remove the sheet pan from the oven and let the roasted vegetables and tempeh cool completely. Cooling them before assembling the salad will prevent the salad from becoming wilted and ensure the flavors stay fresh and vibrant.
- Prepare the Dressing: While the roasted ingredients are cooling, make the dressing. In a small bowl or jar, combine the apple cider vinegar, olive oil, maple syrup, salt, smoked paprika, and pepper. Whisk vigorously or shake in a jar until the dressing is emulsified and slightly thickened. Taste and adjust seasonings as needed, adding more salt, pepper, or maple syrup to your preference.
- Assemble the Salad: In a large bowl, gently combine the cooled wild rice and roasted vegetables and tempeh. Add the pomegranate arils, pecans, and fresh thyme leaves.
- Dress and Toss: Pour the prepared dressing over the salad. Toss gently to combine everything, ensuring the dressing is evenly distributed. Be careful not to over-dress the salad; you can always add more dressing if needed.
- Serve and Enjoy: Serve the Harvest Wild Rice Salad immediately or chill it in the refrigerator for later. For best quality, enjoy within 4 days. The flavors will meld together beautifully as the salad sits, making it even more delicious the next day.
Nutrition Facts
(Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)
Servings: Approximately 6-8 servings
Calories per Serving (estimated): 450-550 calories
- This estimate is based on a moderate serving size and can fluctuate depending on portion control and specific ingredient brands used.
- The salad is naturally rich in fiber, vitamins (especially Vitamin A and Vitamin C), and minerals due to the whole grains, vegetables, and nuts.
- It’s a good source of plant-based protein from the wild rice and tempeh.
- The healthy fats come from olive oil and pecans.
For more precise nutritional information, you can use online recipe analyzers, inputting the specific brands and quantities of ingredients you use.
Preparation Time
- Prep Time: 30 minutes (includes chopping vegetables, preparing tempeh, and making dressing)
- Cook Time: 25-30 minutes (roasting time for vegetables and tempeh)
- Total Time: Approximately 55-60 minutes
This Harvest Wild Rice Salad is relatively quick to prepare, especially considering the depth of flavor it delivers. The sheet pan roasting method simplifies the cooking process, making it an excellent choice for weeknight meals or when you need a crowd-pleasing dish without spending hours in the kitchen.
How to Serve
This versatile Harvest Wild Rice Salad can be enjoyed in numerous ways, making it a fantastic addition to your fall and winter menus. Here are some serving suggestions:
- As a Side Dish: Perfect alongside roasted chicken, grilled fish, or a hearty lentil loaf. Its vibrant flavors and textures complement a wide range of main courses.
- As a Vegetarian Main Course: The salad is substantial enough to stand alone as a satisfying and nutritious vegetarian or vegan meal. The wild rice and tempeh provide ample protein and fiber.
- For Thanksgiving or Holiday Gatherings: This salad is an excellent addition to holiday feasts, offering a healthy and flavorful alternative to heavier, cream-based sides. Its autumnal flavors are perfectly suited for Thanksgiving, Christmas, or Friendsgiving celebrations.
- In Grain Bowls: Build a nourishing grain bowl by layering the Harvest Wild Rice Salad with additional greens like spinach or kale, roasted sweet potatoes, avocado, and a sprinkle of seeds.
- As a Packed Lunch: The salad holds up well in the refrigerator, making it a great option for meal prepping and packed lunches. The flavors actually deepen over time, making it even more delicious the next day.
- Warm or Cold: Enjoy this salad warm, at room temperature, or chilled straight from the refrigerator. It’s delicious at any temperature!
Additional Tips for the Best Harvest Wild Rice Salad
- Toast the Pecans: Toasting pecans before adding them to the salad intensifies their nutty flavor and adds a wonderful crunch. Spread pecans in a single layer on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant and lightly browned. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant.
- Customize Your Vegetables: Feel free to adapt the vegetables based on what’s in season or your personal preferences. Roasted sweet potatoes, carrots, or parsnips would also be delicious additions or substitutions for butternut squash. You can also add roasted red onion or shallots for extra flavor.
- Make it Ahead: The components of this salad can be prepared in advance. Cook the wild rice, roast the vegetables and tempeh, and make the dressing separately. Store them in airtight containers in the refrigerator. Assemble the salad just before serving for the best texture and freshness. The dressing can be made up to a week in advance.
- Vary the Protein: If you’re not a fan of tempeh, you can substitute other plant-based proteins like roasted chickpeas, lentils, or cubed and roasted tofu. For non-vegetarian options, consider adding crumbled feta cheese, grilled chicken, or roasted salmon.
- Don’t Overdress: Start with a portion of the dressing and toss gently. Add more dressing gradually until the salad is lightly coated but not swimming in dressing. You can always serve extra dressing on the side for those who prefer a more dressed salad.
FAQ Section
Q1: Can I substitute regular rice for wild rice?
While you can technically substitute another type of rice, like brown rice or a rice blend, the unique nutty flavor and chewy texture of wild rice are key to this salad’s distinctive character. Regular rice will result in a different flavor profile and texture. If you absolutely need to substitute, consider using farro or quinoa for a somewhat similar texture, but be aware the flavor will be altered.
Q2: I don’t have maple syrup. Can I use another sweetener?
Yes, you can substitute other liquid sweeteners like honey, agave nectar, or brown rice syrup for maple syrup. However, maple syrup contributes a specific autumnal flavor that complements the other ingredients beautifully. Honey will offer a different sweetness and floral notes, while agave will be sweeter and less flavorful. Brown rice syrup is less sweet and has a milder flavor. Adjust the amount of sweetener to your taste preference when using substitutes.
Q3: Can I make this salad vegan?
Yes, this recipe is naturally vegan as written! All the ingredients are plant-based, making it a wonderful option for vegans and vegetarians alike.
Q4: How long does this salad last in the refrigerator?
For best quality, this Harvest Wild Rice Salad is recommended to be enjoyed within 4 days when stored in an airtight container in the refrigerator. The flavors will meld together nicely overnight, and it often tastes even better the next day. However, the texture of the pecans and pomegranate arils might soften slightly over time.
Q5: Can I freeze this salad?
Freezing this salad is not recommended. The texture of the cooked wild rice and roasted vegetables can become mushy and watery upon thawing. The fresh ingredients like pomegranate and pecans will also not hold up well to freezing. It’s best to enjoy this salad fresh or within a few days of making it.
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Harvest Wild Rice Salad Recipe
Ingredients
- Wild Rice: The star of the show, wild rice isn’t actually rice at all, but rather the seed of an aquatic grass native to North America. It offers a wonderfully nutty and earthy flavor, a delightful chewy texture, and a beautiful visual appeal with its dark, elongated grains. Beyond its taste and texture, wild rice is also a nutritional powerhouse, packed with fiber, protein, and essential minerals like manganese and magnesium. It provides a hearty base for the salad, making it much more satisfying than lighter greens alone. When selecting wild rice, look for pure wild rice or a blend that is predominantly wild rice to ensure you get that signature flavor and texture. Avoid blends that are heavily mixed with white or brown rice, as they will dilute the unique character of wild rice.
- Brussels Sprouts: Often misunderstood, Brussels sprouts are miniature cabbages that roast to crispy perfection, offering a slightly bitter counterpoint to the sweetness of the squash and maple syrup. Roasting them brings out their natural sweetness and mellows their bitterness, transforming them into tender and flavorful components of the salad. Brussels sprouts are also incredibly nutritious, rich in vitamins C and K, as well as fiber and antioxidants. When buying Brussels sprouts, look for firm, tightly closed heads that are bright green in color. Avoid sprouts that are yellowing or have loose leaves, as these may be older and less flavorful. For this salad, we’ll be halving or quartering them to ensure they roast evenly and become tender and slightly caramelized.
- Butternut Squash: The quintessential fall vegetable, butternut squash lends a creamy sweetness and vibrant orange color to the salad. Its smooth, dense flesh roasts beautifully, becoming tender and slightly caramelized, offering a delightful contrast to the chewy wild rice and slightly crisp Brussels sprouts. Butternut squash is also a fantastic source of vitamins A and C, as well as fiber and potassium. When selecting a butternut squash, choose one that is heavy for its size, with a hard, smooth skin free of blemishes or soft spots. The neck should be solid, indicating ripeness. Peeling and cubing butternut squash can be a bit of a task, but the sweet, nutty flavor it brings to the salad is well worth the effort.
- Tempeh: For a protein boost and a satisfying chewiness, tempeh is an excellent addition to this salad. Tempeh is a fermented soybean product that has a firm texture and a slightly nutty, earthy flavor. It’s a fantastic plant-based protein source, packed with fiber, probiotics, and essential nutrients. Roasting tempeh alongside the vegetables allows it to develop a slightly crispy exterior and a warm, savory flavor that complements the other ingredients perfectly. When choosing tempeh, opt for varieties that are made with whole soybeans and minimal additives. You can find tempeh in the refrigerated section of most grocery stores, often near the tofu.
- Olive Oil: The foundation of both roasting and the dressing, olive oil is essential for this recipe. It helps the vegetables and tempeh roast to golden brown perfection and adds richness and flavor to the dressing. Extra virgin olive oil is recommended for its superior flavor and health benefits. Its fruity and slightly peppery notes enhance the overall taste of the salad. When selecting olive oil, choose a good quality extra virgin olive oil for the best flavor and nutritional value.
- Salt and Pepper: Simple yet crucial, salt and pepper enhance the natural flavors of all the ingredients and bring balance to the dish. Salt intensifies sweetness and mellows bitterness, while pepper adds a subtle warmth and complexity. Use kosher salt or sea salt for the best flavor and texture, and freshly ground black pepper for a more aromatic and flavorful result.
- Maple Syrup: A touch of sweetness is essential to balance the savory and slightly bitter notes in this salad. Maple syrup, with its warm, caramel-like flavor, is the perfect autumnal sweetener. It’s used both to glaze the roasted vegetables and to sweeten the dressing, creating a cohesive flavor profile throughout the salad. Opt for pure maple syrup, rather than pancake syrup, for the best flavor and nutritional benefits. Grades of maple syrup vary, but for this recipe, a Grade A or Grade B (now often labeled as “Dark Robust”) will work beautifully.
- Apple Cider Vinegar: The tangy counterpoint to the sweetness and richness of the other ingredients, apple cider vinegar brings brightness and acidity to the dressing. It cuts through the richness of the olive oil and maple syrup, creating a balanced and flavorful dressing that ties all the components of the salad together. Apple cider vinegar also adds a subtle fruity note that complements the autumnal flavors of the salad. Unfiltered apple cider vinegar, which contains “the mother,” is often preferred for its potential health benefits and slightly more complex flavor.
- Smoked Paprika: A touch of smoky depth elevates the flavor profile of this salad, adding warmth and complexity. Smoked paprika, made from smoked and dried pimientos de la Vera peppers, brings a rich, smoky flavor without adding heat. It’s a wonderful complement to the roasted vegetables and maple syrup, adding a layer of savory intrigue. There are different varieties of smoked paprika, ranging from sweet to hot. For this recipe, sweet or bittersweet smoked paprika is recommended to add flavor without overpowering the other ingredients.
- Thyme Leaves: Fresh thyme leaves bring a fragrant, earthy, and slightly lemony aroma to the salad, adding a touch of herbal freshness that brightens the overall flavor. Thyme is a classic autumnal herb that pairs beautifully with roasted vegetables and maple syrup. Fresh thyme is preferred for its vibrant aroma and flavor, but dried thyme can be substituted in a pinch, using about one-third the amount of fresh thyme.
- Pecans: For a satisfying crunch and nutty flavor, pecans are the perfect addition to this Harvest Wild Rice Salad. Their slightly sweet and buttery flavor complements the other autumnal ingredients beautifully. Toasted pecans are especially delicious, as toasting enhances their nutty flavor and crispness. You can toast pecans in the oven, in a skillet, or even in the microwave. Chopped pecans add texture and flavor to the salad, making each bite more interesting and satisfying.
- Pomegranate Arils: Jewel-like pomegranate arils add a burst of juicy sweetness and a delightful pop of color to the salad. Their slightly tart and refreshing flavor provides a lovely contrast to the richness of the roasted vegetables and the nutty wild rice. Pomegranate arils are also packed with antioxidants and vitamins. If pomegranate arils are not available, you can substitute segments of a seedless orange, such as mandarin or clementine, for a similar burst of sweetness and juiciness.
Instructions
- Cook the Wild Rice: Begin by preparing the wild rice according to the package directions. This usually involves rinsing the rice and then simmering it in water or broth for about 45-50 minutes, or until the grains are tender and have burst open. Once cooked, fluff the wild rice with a fork and spread it out on a baking sheet or large plate to cool completely. Cooling the rice prevents it from becoming mushy when mixed with the other salad ingredients.
- Preheat the Oven and Prepare the Sheet Pan: Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with olive oil or line it with parchment paper for easy cleanup. This will prevent the vegetables and tempeh from sticking and ensure they roast evenly.
- Prepare the Vegetables and Tempeh: Wash and trim the Brussels sprouts. Halve or quarter them, depending on their size, ensuring they are roughly the same size for even roasting. Peel, seed, and cube the butternut squash into approximately 1-inch cubes. Slice the tempeh into bite-sized cubes or triangles.
- Arrange and Season on the Sheet Pan: Spread the Brussels sprouts, butternut squash, and tempeh in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two sheet pans. Drizzle the vegetables and tempeh generously with olive oil. Sprinkle evenly with salt and pepper. Toss everything together with your hands to ensure it’s well coated with oil and seasonings.
- Roast the Vegetables and Tempeh (First Bake): Place the sheet pan in the preheated oven and roast for 15 minutes. This initial roasting period will start to soften the vegetables and tempeh and allow them to develop some color.
- Drizzle with Maple Syrup and Roast Again (Second Bake): Remove the sheet pan from the oven. Drizzle the maple syrup evenly over the roasted vegetables and tempeh. Gently toss everything again to coat it with the maple syrup. Return the sheet pan to the oven and continue to roast for another 10-15 minutes, or until the vegetables are tender, slightly caramelized, and the tempeh is heated through and slightly crispy. Keep an eye on them to prevent burning, especially towards the end of the roasting time.
- Cool the Roasted Ingredients: Remove the sheet pan from the oven and let the roasted vegetables and tempeh cool completely. Cooling them before assembling the salad will prevent the salad from becoming wilted and ensure the flavors stay fresh and vibrant.
- Prepare the Dressing: While the roasted ingredients are cooling, make the dressing. In a small bowl or jar, combine the apple cider vinegar, olive oil, maple syrup, salt, smoked paprika, and pepper. Whisk vigorously or shake in a jar until the dressing is emulsified and slightly thickened. Taste and adjust seasonings as needed, adding more salt, pepper, or maple syrup to your preference.
- Assemble the Salad: In a large bowl, gently combine the cooled wild rice and roasted vegetables and tempeh. Add the pomegranate arils, pecans, and fresh thyme leaves.
- Dress and Toss: Pour the prepared dressing over the salad. Toss gently to combine everything, ensuring the dressing is evenly distributed. Be careful not to over-dress the salad; you can always add more dressing if needed.
- Serve and Enjoy: Serve the Harvest Wild Rice Salad immediately or chill it in the refrigerator for later. For best quality, enjoy within 4 days. The flavors will meld together beautifully as the salad sits, making it even more delicious the next day.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550
