Description
A beautiful seasonal salad combining tender wild rice, sweet roasted pears, tangy dried cranberries, creamy feta, fresh greens, and crunchy candied pecans. A maple balsamic dressing with fresh orange juice brings everything together for a cosy, balanced salad that’s delicious served warm or slightly above room temperature.
Ingredients
For the Wild Rice
1 cup wild rice blend, uncooked (185 g)
2½ cups vegetable broth (600 ml)
¼ tsp kosher salt (1.5 g)
For the Roasted Pears
3 ripe but firm pears, cored and cut into wedges (450 g)
1 tbsp olive oil (15 ml)
1 tbsp maple syrup (20 g)
½ tsp ground cinnamon (1 g)
¼ tsp kosher salt (1.5 g)
For the Candied Pecans
¾ cup pecan halves (85 g)
2 tbsp maple syrup (40 g)
½ tsp cinnamon (1 g)
Pinch of kosher salt
For the Salad
3 cups baby spinach or mixed greens (90 g)
½ cup dried cranberries (75 g)
¾ cup crumbled feta cheese (110 g)
¼ cup thinly sliced red onion (40 g)
2 tbsp fresh parsley, chopped (8 g)
For the Maple Balsamic Dressing
3 tbsp olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1 tbsp maple syrup (20 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh orange juice (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Rinse the wild rice blend thoroughly under cold water. Add it to a saucepan with the vegetable broth and kosher salt. Bring to a boil, then reduce the heat, cover, and simmer according to the package directions, usually 35–45 minutes, until the grains are tender and some begin to split. Drain any excess liquid and allow the rice to cool slightly.
2. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Arrange the pear wedges in a single layer. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon and salt.
3. Roast the pears for 18–22 minutes, turning them once halfway through, until tender and lightly caramelised around the edges.
4. While the pears roast, place the pecans in a dry skillet over medium-low heat. Add the maple syrup, cinnamon, and a pinch of salt. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and lightly caramelised.
5. Transfer the candied pecans to a parchment-lined plate or sheet and let them cool completely before roughly chopping.
6. Whisk the olive oil, balsamic vinegar, maple syrup, Dijon mustard, fresh orange juice, salt, and black pepper together in a small bowl until smooth and well emulsified.
7. Place the warm wild rice in a large serving bowl. Add the baby spinach or mixed greens, dried cranberries, red onion, and fresh parsley. Toss gently so the warmth of the rice slightly softens the greens.
8. Arrange the roasted pear wedges over the rice and greens, then add the crumbled feta. Reserve a few pear pieces and feta crumbles for the top if desired.
9. Drizzle the maple balsamic dressing over the salad and gently toss until the ingredients are lightly coated.
10. Scatter the candied pecans over the top just before serving so they remain crunchy.
11. Serve warm or slightly above room temperature, allowing the roasted pears and wild rice to remain pleasantly warm while the greens retain some freshness.
Notes
Choose ripe but firm pears so they soften in the oven without becoming too delicate to handle.
Cook the wild rice until tender but still pleasantly textured, then drain any excess liquid.
Watch the pecans carefully because maple syrup can caramelise quickly. Keep the heat at medium-low and stir frequently.
Let the candied pecans cool completely before adding them to the salad to help preserve their crunch.
Dress the salad close to serving time so the greens maintain their fresh texture.
The wild rice, roasted pears, candied pecans, and dressing can all be prepared separately ahead of time.
Assemble the salad close to serving and add the pecans at the end for the best texture.
Another cooked whole-grain rice can be used instead of wild rice blend; adjust the cooking method and liquid according to the grain.
Another crumbly cheese can be substituted for feta if desired.
The salad can be served warm, slightly above room temperature, at room temperature, or chilled.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American