08/31/2026
This is what makes our recipe contest so much fun—the creativity and getting to try combinations we might not normally put together!
This Pork Roast Wild Rice Salad went bold. The dressing combines flavors of apple cider vinegar and sugar with onion powder and pepper. Then there are peas and tomatoes, but also dried blueberries and cranberries. The result? A little sweet, a little savory, a little rich and it all works together.
Recipe from Lori Cripe McLain:
2 cups cooked wild rice
12 oz boneless pork shoulder roast, cooked and shredded
1 cup each, thawed: frozen seasoning blend vegetables (bell peppers, onions, celery) and frozen peas
½ cup cherry tomatoes, quartered
1/3 cup each: roasted pepitas, dried blueberries, and dried cranberries
Dressing (whisk together; chill):
2 tbsp apple cider vinegar
1 tsp each: salt, ground black pepper, and sugar
1 tbsp onion powder
3 tbsp canola oil
In large bowl, combine ingredients. Add dressing; toss. 6 servings.
Visit mnwildrice.org to find this recipe and all of our 2026 Wild Rice Recipe Contest finalist recipes.