All Recipes

Wild Rice & Maitake Mushroom Salad with Roasted Carrots, Pine Nuts, and Wilted Spinach

A bottle of red wine, two glasses, and two bowls of food set on an outdoor table with flowers.

Make it a Moment

This wild rice salad is a beautiful in-between dish for the end of winter and the start of spring. Wild rice and maitake mushrooms bring an earthy, savory flavor, while roasted carrots add a little sweetness. Lemon and fresh spinach keep everything feeling fresh, and since it’s served chilled, it’s filling without being too heavy—perfect for early spring days when the weather is starting to warm up.

Yields4 Servings

Ingredients

For the salad

 1 cup wild rice
 2 cups water or vegetable broth
 1 cup mistake mushrooms, torn into bite-sized pieces
 2 medium carrots, peeled and sliced into thin rounds
 2 tbsp olive oil
 ½ tsp kosher salt
 ¼ tsp black pepper
 ¼ cup pine nuts
 2 cups fresh spinach

For the lemon vinaigrette

 3 tbsp olive oil
 1 tbsp fresh lemon juice
 1 tsp Dijon mustard
 ½ tsp honey
 Salt and freshly ground black pepper, to taste

Directions

1

Cook the wild rice: Rinse the wild rice under cold water. In a saucepan, combine the rice and water or broth. Bring to a boil, then reduce heat and simmer for 40–45 minutes, until the grains are tender and slightly split. Drain any excess liquid and set aside to cool.

2

Roast the vegetables: Preheat the oven to 400°F. Toss the carrots and maitake mushrooms with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Allow them to cool slightly.

3

Toast the pine nuts: In a small skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Set aside.

4

Wilt the spinach: Place the spinach in a large mixing bowl. Add the warm roasted vegetables and gently toss so the heat slightly softens the leaves.

5

Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.

6

Assemble the salad: Add the cooled wild rice and toasted pine nuts to the bowl with the vegetables and spinach. Drizzle with the vinaigrette and toss gently to combine. Chill the salad for 20–30 minutes before serving.

Notes

Wine Pairing: 2023 Pope Leo

The earthy mushrooms and nutty wild rice in this salad highlight the savory side of the 2023 Pope Leo, while roasted carrots bring a touch of sweetness that complements its dark fruit notes of black cherry and plum. The lemon vinaigrette keeps the flavors fresh and balanced, allowing the wine’s smooth texture, lively acidity, and gentle herbal undertones to come through.

A comforting but easy pairing, perfect for late winter dinners, early spring evenings, or relaxed meals shared around the table as the season begins to change.