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Wild Rice Salad Holiday: 7 Reasons to Celebrate This Dish

Wild Rice Salad Holiday
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A vibrant and hearty wild rice salad packed with textures and flavors, featuring wild rice, arugula, pomegranate seeds, pecans, feta, and a simple white wine vinaigrette. Perfect for holidays, meal prep, or potlucks.

Ingredients

Scale
  • 1 cup (150g / 5oz) wild rice, uncooked
  • 2 large handfuls (120g / 4oz) baby arugula, roughly chopped
  • 1 pomegranate, seeds only
  • 3.5 oz (100g) soft Danish feta, crumbled
  • 3/4 cup dried cranberries
  • 3/4 cup toasted pecans, roughly chopped
  • 1 cup green onions, sliced (or red onion)
  • 2 tbsp white wine vinegar
  • 6 tbsp extra virgin olive oil
  • 1/2 garlic clove, minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Boil 1 liter or more of water in a large saucepan. Add wild rice and reduce to a simmer. Cover and cook for 40–45 minutes until tender but still chewy. Drain and let it steam dry and cool.
  2. While rice cooks, toast pecans in a dry pan for 3–5 minutes over medium heat. Let cool.
  3. Remove pomegranate seeds by cutting in half and hitting the back with a wooden spoon over a bowl.
  4. Slice green onions and crumble feta. Chop arugula roughly.
  5. Make the vinaigrette by combining white wine vinegar, olive oil, minced garlic, sugar, salt, and pepper in a jar. Shake and let sit for 15+ minutes.
  6. In a large mixing bowl, combine cooked rice, arugula, cranberries, toasted pecans, green onions, half the feta, and half the pomegranate seeds. Add most of the dressing and toss gently.
  7. Transfer to a serving bowl and top with remaining feta and pomegranate seeds. Drizzle with remaining dressing if desired. Serve immediately or chilled.

Notes

    Nutrition

    Find it online: https://bakerslider.com/wild-rice-salad-holiday/

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