04 Nov Autumn Pear Pecan Wild Rice Salad

Autumn Pear Pecan Wild Rice Salad is a winner. It makes a perfect fall lunch, dinner, or side dish. If you are looking for a unique, flavorful salad to take to Thanksgiving, this is a great one! It is colorful and honestly just looks so pretty! Also, check out my super cool serving bowl and utensils. My parents brought it back for me from Uganda and I just love it. This salad seriously has everything. It’s loaded with veggies, protein, whole grains. It uses fall produce: butternut squash, kale, and pear. There is so much packed into this salad that if you wanted to leave out the chicken for a vegetarian/vegan option nobody would know the difference. If you make it for Thanksgiving let me know what people think. We sure loved it at my house.

Hearty Pear Pecan Wild Rice Salad
Prep time
Cook time
Total time
Serves: 4 large servings or 6 side servings
  • 1 c. wild rice
  • 1 bay leaf
  • 2¼ c. water
  • 1 tbsp. oil
  • ¾-1 lb. boneless, skinless chicken breast
  • 2 c. butternut squash, cubed
  • 1½ tsp. Italian seasoning
  • 2 c. kale
  • 1-2 celery
  • 1 pear
  • ¼ c. pecans
  • 2 tbsp. pumpkin seeds
  • ⅓ c. oil
  • 3 tbsp. apple cider vinegar
  • 1 tbsp. maple syrup
  • 1½ tbsp. fresh orange juice
  • salt and pepper
  1. In a rice cooker or instant pot, add 1 c. wild rice, 2¼ c. water and 1 bay leaf. Cook on whole grain rice option. If cooking rice over the stove, bring 4 c. broth and 1 c. rice to a boil, simmer and cover for about 45 minutes or until rice is tender.
  2. While rice is cooker, cut up chicken into small cubes. Place on cookie sheet.
  3. Peel and cut butternut squash into cubes.
  4. Toss chicken and squash with 1 tbsp oil and Italian seasoning.
  5. Roast in oven for 30-40 minutes at 375 degrees.
  6. Meanwhile, wash and cut kale and celery. Toss in a large salad bowl.
  7. Make the dressing by whisking together oil, apple cider vinegar, maple syrup, and orange juice. Season with salt and pepper.
  8. Just before serving cut pear.
  9. Add rice, chicken, squash, and pear to salad.
  10. Toss salad with dressing. Top with pecans and pumpkin seeds and serve