Wild Rice Fall Harvest Salad
with Apple Butter Drizzle
If you’re looking for the ultimate fall harvest salad, this one has everything: nutty wild rice, butter-roasted butternut squash, crisp apples, tart cranberries, toasted pecans, and kale for the perfect seasonal crunch. It’s hearty, cozy, colorful — basically all the fall flavors in one bowl.
But the real star? The apple butter dressing.
I honestly don’t know why it took me so long to add apple butter to a salad dressing, because it brings that ideal balance of sweet and salty with a silky finish. Mixed with shallots, olive oil, and tangy prosecco vinegar, it clings to every leaf of kale and every grain of wild rice. It’s the dressing that transforms this into a truly unforgettable fall salad recipe.
I have a hard time...
The combination is one of those “can’t stop eating it” situations. The sweet roasted squash, the sharp wine-soaked cheese, the crunch of pecans, and the chewiness of cranberries all work together in the coziest way. If you love a hearty grain salad that feels like a whole moment, this is it.
And if you’ve tried my
— Sesame Orange Chicken + Baby Bibb Salad
— Berry Chicken + Cornbread Panzanella Salad
…then you already know I love a salad packed with layers, textures, and unexpected flavors. This wild rice salad is one more to add to your fall and holiday rotation.
More salad recipes, I love.
Pro Tip:
Massage the kale with a tablespoon of the apple butter dressing before assembling the salad. It softens the leaves, boosts flavor, and helps every bite taste perfectly dressed.
If you enjoyed this cozy fall recipe, come cook along with me on Instagram @whitesparrowfoodco for more seasonal inspiration, weeknight favorites, and beautiful wholesome meals.
Warm Wild Rice Fall Harvest Salad with Apple Butter Drizzle
- Total Time: 55 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1/2 cup wild rice blend
- 1 cup water
- 1 tablespoon olive oil
- salt and pepper
- 2 tablespoons salted butter, melted
- 2 heaping cups diced butternut squash (about 1/2 of a medium sized squash)
- 2 honey crisp apples, sliced
- 2 large handfuls baby kale
- 1/4 heaping cup wine soaked cheese, crumbles or small diced
- 1/4 cup salted pecans, roughly chopped or broken with your hands
- 1/4 cup unsweetened cranberries
Apple Butter Dressing
- 2 tablespoons good quality olive oil
- 1 teaspoon Prosecco vinegar
- 1 pinch of each salt and pepper
- 1 tablespoon shallots, minced
- 1 tablespoon apple butter
Mix all of the dressing ingredients together in a jar with a lid.
Instructions
- To make the rice, combine the rice, water, olive oil and a large pinch of salt together in a small sauce pot with a tight fitting lid. Bring up to a boil over high heat, then turn the heat to low and cover for 35-45 minutes or until all the liquid is absorbed.
- Meanwhile, preheat your oven to 400F. Toss the diced butternut squash with the melted butter and a pinch of each salt and pepper. Place on a baking sheet tray and roast for 12 minutes. Remove the tray from the oven and toss in the sliced apples. Spread both the squash and apples around the pan so they are mostly in one layer and not in a pile. Roast for 6-10 minutes or until the apples are slightly browned and the squash is tender. Remove from the oven and let cool slightly.
- When you are ready to assemble the salad, add the rice, squash and apples into a large bowl. Toss together to combine. Add in 1/2 of the prepared dressing and a sprinkle of salt and pepper.
- Mix in the kale and cheese. Gently toss to combine everything.
- When ready to serve, divide into portions onto plates or shallow bowls. Garnish with the pecans and cranberries. Serve with additional dressing.
Notes
When the rice is finished cooking, use a fork to fluff it up and let it cool slightly with the lid off of the pot.
For the dressing, I suggest using a small glass jar with a lid so that you can shake the dressing together. It will separate, so make sure to shake or mix well before serving.
If you like a lot of salad dressing, double this recipe. It lasts great covered in your refrigerator too.
- Prep Time: 10
- Cook Time: 45
- Category: salad
- Method: oven
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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