Pumpkin Wild Rice Salad

Pumpkin Wild Rice Salad

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 50-55 minutes
  • Yield: Serves 4-6 1x

This roasted pumpkin wild rice salad has seasonal flavors that are both salty and sweet including apples, spinach, crumbles blue cheese, pecans and maple vinaigrette.


  • 1 small pie pumpkin (about 23 pounds)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup wild rice
  • 13/4 cups water
  • Juice of 1 lemon
  • 2 teaspoons maple syrup
  • 1 garlic clove, minced
  • 1 crisp apple, cored and diced
  • 1 generous handful baby spinach
  • 2 tablespoons minced chives
  • 1/4 cup crumbled blue cheese
  • 1/4 cup roughly chopped pecans


  1. Preheat the oven to 400 degrees F.
  2. Cut the top off the pumpkin and slice in half lengthwise. Scoop out the seeds and cut into 2-inch-wide wedges. Toss the wedges in 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange on a sheet pan. Roast for 25-30 minutes until tender when pierced with a knife. Cool for 10 minutes before cutting the flesh of each wedge into cubes and removing the skin.
  3. Combine the rice and water in a medium saucepan over high heat. Bring to a boil, reduce the heat, simmer, cover and cook for 30-35 minutes until the rice is tender and cooked through.
  4. To make the vinaigrette, whisk together 2 tablespoons olive oil, lemon juice, maple syrup, garlic and the remaining salt and pepper in a small bowl.
  5. In a large bowl, combine the rice, pumpkin, apples, spinach, chives, blue cheese and pecans and drizzle in the vinaigrette. Serve warm or at room temperature.