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Article: Maple Roasted Vegetable and Wild Rice Salad

Using Wabanaki Maple barrel aged bourbon maple syrup, pictured is a wild rice salad with roasted vegetables

Maple Roasted Vegetable and Wild Rice Salad

Yield: 6-8 servings
Prep Time: 15-20 minutes
Cook Time: 30 minutes

Wild Rice Salad:
  • 2 cups 500 ml Wild Rice
  • 2 cups 500 ml Carrots, peeled, cut into 4-5mm coins
  • 1 ½ cups 375 ml Pears, medium dice
  • 1 ½ cups 375 ml Red Onion, medium dice
  • 2 cups 500 ml Cherry Tomatoes, cut in half
  • 2 cups 500 ml Zucchini, medium dice
  • 3 tbsp 45 ml Wabanaki Barrel Aged Bourbon Maple Syrup
  • 3 tbsp 45 ml Olive Oil
  • 3 each Garlic Cloves, finely chopped
  • to taste Salt & Black Pepper
  • 1/3 cup 82.5 ml Fresh Parsley, roughly chopped
  • ¼ cup 50 ml Almonds, roughly chopped

  • Whole Grain Salad:
  • Cook the wild rice based on the instructions outlined on the package.
  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • In a medium bowl, combine carrots, pear, red onion, cherry tomatoes, and zucchini.
  • Add maple syrup, olive oil, garlic, salt & black pepper and stir to combine.
  • Place the vegetable medley onto the baking sheet and cook for 30 minutes.
  • Meanwhile, prepare the maple vinaigrette as outlined below.
  • Once cooked, remove roasted vegetables from the oven, and place in a medium bowl.
  • Add wild rice, chopped parsley, chopped almonds, and maple vinaigrette to the vegetables and mix. Serve whole grain salad hot or refrigerate until ready to use.


Chef's Tip: recipe pairs nicely with our Maple Vinaigrette

More Ideas for the Kitchen!