Packed with all kinds of fall goodness and tossed in a maple orange dressing, this harvest wild rice salad is the perfect fall side dish for any occasion!

Fall salads like this one are just another reminder that salad season doesn’t stop just cause the temperatures are cooler! If anything, we’re just getting more creative with it.
Enter, the most loaded wild rice salad you’ll ever have the pleasure of piling your plate with. Seriously, I packed this one to capacity and it’s a thing of beauty.
We’ve got all the fall works at play here today including crisp apples, toasted nuts, salty pepitas, sweet maple dressing, and even some juicy pomegranate seeds for some extra color!

The wild rice in this salad makes it incredibly hearty and more than worthy for any dinner table, packed lunch, or even a side dish for Thanksgiving or Christmas.
Just don’t forget to taste test it straight from the bowl first like I did.
This Rice Salad features…
- Hearty wild rice and greens
- Crisp apples, toasted pecans, and pepitas
- Tangy feta, sweet pomegranate seeds, and a hint of fresh rosemary
- A sweet and tangy maple orange vinaigrette

Making the Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Orange
- Maple syrup
- Dijon mustard
- Apple cider vinegar
- Olive oil
- Wild rice
- Apple
- Pecans
- Pomegranate seeds
- Feta cheese
- Pepitas
- Spring greens mix
- Rosemary
How to Cook Wild Rice
Using the following method will yield you about 2 cups of cooked wild rice which is the amount this salad calls for.
Bring 3 cups of salted water to a boil over medium-high, add 3/4 cup wild rice, reduce heat to low, cover pot, and allow to simmer 35-40 minutes until the wild rice is tender. Drain any excess liquid from pot and allow wild rice to cool.

Tips for Perfect Salad
- Use fresh orange in dressing – both fresh orange juice and zest adds a lot of citrus flavor to the dressing.
- Toast pecans – this adds an incredible crunch to the salad and brings out the nutty flavors. To toast pecans, toss them around in a nonstick pan over medium heat 3-5 minutes until fragrant.
- Serve salad immediately after assembly – this keeps all the ingredients fresh and crisp. Keep reading for make-ahead tips!
Recipe Variations
Try these ideas for a different twist on this salad.
- Try a different nut – try toasted almonds or walnuts in place of the pecans.
- Use pears – a diced pear works great in place of the apple.
- Swap out cheeses – try cubed sharp cheddar, gouda, mozzarella, goat cheese, or blue cheese.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make dressing – the dressing stores well in refrigerator up to 6 days.
- Cook wild rice – cooked wild rice stores well in refrigerator up to 6 days.
- Toast pecans – toast the pecans, allow to cool, and store in an airtight container up to 1 week.
- Assembly – once salad is assembled and tossed in dressing, I recommend serving it immediately so the greens stay crisp.

The variety of flavors and textures in this salad just work to perfection together. The sweet maple orange dressing is really the secret weapon here and coats every inch of the wild rice and other ingredients with all its goodness.
More than a worthy choice for any fall table! Just make sure you have the recipe on standby for all the requests you’re about to get.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More hearty fall salads to make next!
Harvest Wild Rice Salad
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Orange Maple Dressing
- 1/4 cup orange juice
- 1 teaspoon grated orange zest
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup apple cider vinegar
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Wild Rice Salad
- 2 cups cooked wild rice
- 1 medium gala or honeycrisp apple, diced into 1/4-inch cubes
- 1/2 cup chopped pecans (or halves), toasted
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/2 cup pepitas
- 3 cups firmly-packed spring greens mix
- 1 tablespoon minced fresh rosemary
- Salt and pepper to taste
Instructions
Orange Maple Dressing
- In a small bowl, whisk orange juice, zest, maple syrup, mustard, and vinegar until smooth. Gradually drizzle in olive oil, whisking constantly until dressing is smooth. Season dressing with salt and pepper to taste and set aside for a moment.
Wild Rice Salad
- Combine all salad ingredients in a large bowl. Pour dressing over top and toss until salad is evenly combined. Season salad with salt and pepper to taste and refrigerate until ready to serve. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 11/7/24.
Danielle says
Love how colorful this salad is and the addition of the rice is so perfect in this dish. Makes me want a big bowl of it right now!
Sarah says
I’m thinking it would make an awesome lunchtime salad as well?? 😉 Thanks Danielle!
Gayle @ Pumpkin 'N Spice says
Yay for finally jumping on the pumpkin spice coffee train! 🙂 What a gorgeous salad, Sarah! I love that you added beets to it! Gives it such a pretty color and delicious flavor.
Sarah says
Haha! Took me long enough right? 😉 Thanks Gayle!
Jen @ Baked by an Introvert says
I am a huge salad fan as well. There’s nothing better than a plate full of your favorite veggies. And who says it has to be summer to enjoy one? There are plenty of tasty winter veggies. I’m loving the butternut squash in this salad. And those beets, so healthy. Pinning!
Sarah says
Sounds like we’re both on the same salad/veggie train, Jen! I donno about you but I don’t ever want to get off. 😀 Thanks for pinning friend!
Annie @Maebells says
What a stunning fall salad!! I love wild rice salads!
Sarah says
Thanks so much Annie!
Liz @ Tip Top Shape says
I don’t see rice salads enough in the blogosphere. This looks delicious!!!
Sarah says
Right?! They’re totally unappreciated. 😉 Thanks Liz!
Vanessa @ VeganFamilyRecipes says
I love warm salads and wild rice. Such a perfect combination. I’m so glad I found your blog. I’m in love with it 😀 Pinning this recipe now!
Sarah says
Thanks for visiting, Vanessa! I love meeting new bloggers and can’t wait to get to know you. 🙂 Thanks for pinning this salad!
Karen - 2Teaspoons says
I absolutely love fall salad and this one looks amazing! I’m so glad you decided to use butternut squash AND beets…Definitely living a good life decision there 🙂
Sarah says
Hahaha RIGHT?! Best decision of the week right there. 😉 Thanks Karen!
Jess @ Flying on Jess Fuel says
This is such a BEAUTIFUL salad! I love love love all the fall veggies (especially beets) and I bet they go great with that hearty rice!
Sarah says
Thanks so much Jess! All hail fall veggies. 🙂
Manali @ CookWithManali says
Beautiful salad! I’m in love with all the veggies! and Sarah you click amazing pictures 🙂 Pinning!
Sarah says
It’s kinda funny that you say that since I wasn’t really liking the way these photos turned out at all. Haha! Thanks Manali! 🙂
Renee @ Two in the Kitchen says
The colors on this salad are absolutely gorgeous!!
Sarah says
Thanks so much Renee!
Momma Baker says
I think this would be a perfect lunch salad!I Love how you added the beets and rice!
Sarah says
Yes, it would be a perfect lunchtime item! 🙂
Lilli @ Sugar and Cinnamon says
I love this! It’s so colourful and vibrant. And healthy! Definitely saving the recipe 🙂
Sarah says
Thanks Lilli! 🙂
Kristi @ Inspiration Kitchen says
Ok, a couple things (ok, lots of things). 1. I love beets and seeing them in this salad makes me want it right now. 2. Pumpkin Spice Lattes are the bomb, and I’m so glad they are back. 3. I am loving your new profile picture – you’re looking FABulous darling! Pinned! (p.s. not your profile picture, the salad!) 🙂
Sarah says
Beets are the bomb, PSLs are the bomb, and YOU are the sweetest, girl! Thanks so much Kristi! 🙂
Arpita@ The Gastronomic Bong says
Sarah, this is a Gorgeous salad.. love everything in there.. especially louveeee the beetroot.. I’m definitely making this delicious salad tomorrow. . 🙂
Sarah says
Thank you, Arpita! LMK how this salad turns out! 😉
Isadora says
I love your fall salad, sarah!! I was just thinking that i’ve been a total slacker on salads these days and I need to fix that asap!! I love that you combined butternut squash and beets together, it doesn’t get much better! Also, I’m way behind you and still have never had a pumpkin spiced latte, ooppps!
Sarah says
This salad is a good way to get ‘ya outta a salad rut. Promise! And what?! You’ve never had a PSL?? You need to fix that and fast! 😉
Culinary Flavors says
This salad has so many wonderful ingredients in it! So packed with flavors!
Sarah says
Thanks so much! 🙂