Wild Rice Salad with Roasted Brussels & Apples

Wild Rice Salad with Roasted Brussles and ApplesCan you get ANY more Fall with this salad?! I don’t think so. Roasted brussels sprouts, wild rice, apples, dried cranberries, dijon dressing, comin’ in hot.

This is the perfect Thanksgiving side dish to go with all of the turkey, green beans, and stuffing goodness. I tend to always be the one in my family to bring the vegetable side dishes or salad. I can’t help myself, I like to add the color to the meal.

Wild Rice Salad with Roasted Brussles and ApplesI love this hearty ‘salad’ because it contains grains which make it a little more substantial. But also brings the most perfect mix of sweet and savory all in one bowl. The brussels are roasted to add even more great flavor (because who doesn’t like charred brussels sprouts?!), and then you throw in the apples and cranberries and BOOM, fall-flavored Heaven.

Wild Rice Salad with Roasted Brussles and ApplesThis will be a hit at Thanksgiving this year, trust me. And if not Thanksgiving, then it was definitely a hit in my house on a random Tuesday night.

Wild Rice Salad with Roasted Brussles and Apples

Wild Rice Salad with Roasted Brussles and Apples
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Wild Rice Salad with Roasted Brussels & Apples


  • 1.5 cups wild rice
  • 3 cups chicken or vegetable broth
  • 5-6 cups thinly sliced brussels sprouts
  • 2 red apples chopped
  • 1/2-2/3 cup dried cranberries
  • 1/4 cup dijon mustard
  • 2 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt and pepper each


  • Preheat the oven to 425 degrees. Place the sliced brussels sprouts on a large baking sheet and drizzle with 2 tbsp of olive oil. Season with a pinch of salt and pepper. Roast for 15-17 minutes.
  • To cook the rice, combine the rice and broth in a medium sized saucepan. Cover with a lid, and bring the liquid to a boil. Once boiling, turn the heat down to low and let simmer for about 45 minutes, or until all of the liquid is absorbed. Once the rice is done, remove from the heat and fluff with a fork.
  • Once the brussels are brown and cooked through, and the rice is done cooking, it is time to assemble the salad. In a large serving bowl, combine the rice, brussels sprouts, chopped apples, and cranberries.
  • To make the vinaigrette, combine the dijon mustard, red wine vinegar, olive oil, and salt/pepper in a mason jar. Tighten the lid and give it a good shake until all of the ingredients are combined.
  • Pour the dressing all over the salad and toss everything together, making sure that all of the salad is covered in the dressing.
  • Serve and enjoy!

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