Wild Rice Salad

Every fall, when the leaves start to change and the air becomes crisp, I find myself excited to whip up a batch of Wild Rice Salad. It’s become a family tradition, often served at gatherings and potlucks. I remember the first time I made it; I was captivated by the vibrant colors and textures of the fresh ingredients. The combination of chewy wild rice, peppery arugula, and sweet pomegranate seeds creates a delightful symphony of flavors that truly embodies the essence of the season. The dressing, with its hint of honey and tang from balsamic vinegar, ties everything together beautifully. This dish isn’t just a salad; it’s a celebration of fall’s bounty and a reminder of cozy evenings spent with loved ones around the table. Whether you’re hosting a dinner or just looking for a nutritious lunch, this salad is perfect for any occasion.

What to Buy for Wild Rice Salad

Choosing the right ingredients is essential for making the best Wild Rice Salad. The ingredients not only complement each other but also provide a range of textures and flavors that make every bite enjoyable. The star of the show, wild rice, adds a nutty flavor, while fresh produce like arugula and pomegranate seeds bring freshness and color to the dish. Here’s what you’ll need:

• 1 cup uncooked wild rice: Provides a hearty base and a nutty flavor to the salad.
• 2-3 cups arugula (rocket): Adds a peppery taste and is rich in vitamins.
• ½ red onion, thinly sliced: Offers a sharp flavor that balances the sweetness of other ingredients.
• 1 cup pomegranate seeds (arils): These juicy seeds add a burst of sweetness and vibrant color.
• 1 red apple, diced: Introduces a crisp texture and natural sweetness.
• ½ cup dried cranberries: Adds a chewy texture and a slight tartness.
• ½ cup toasted pecans or sliced almonds: Offers crunch and depth of flavor.
• ½ cup crumbled feta cheese or goat cheese or gorgonzola cheese: Provides creaminess and tanginess.
• 3 tablespoons (45ml) extra virgin olive oil: The base of the dressing that adds richness.
• 2 tablespoons (30ml) balsamic vinegar: Adds acidity and depth to the dressing.
• 1 tablespoon Dijon mustard: Gives a subtle kick to the dressing.
• 1 teaspoon honey: Balances the acidity in the dressing.
• 1 clove garlic, pressed or very finely minced: Adds aromatic flavor.
• ½ teaspoon salt: Enhances the overall flavors.
• ¼ teaspoon ground black pepper: Adds a touch of spiciness.

Putting Together Wild Rice Salad

Creating this beautiful Wild Rice Salad is a straightforward process that will have your kitchen smelling wonderful. Follow these simple steps to bring all the ingredients together in a delightful medley of flavors.

1. To cook the wild rice: In a saucepan, bring 4 to 6 cups of water to a boil. Add ½ teaspoon of salt and 1 cup of uncooked wild rice. Cover with a lid and reduce the heat to a simmer. Lower the heat to the lowest setting possible and cook for about 30 minutes. You’ll know the rice is ready when some of the grains burst open. It should be tender but not mushy, so check by tasting a few grains.

2. Once cooked, drain the wild rice in a colander and let it cool in a bowl. This step is essential to prevent wilting the fresh greens later on.

3. Now, it’s time to prepare the dressing. In a bowl or a small jar, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, 1 clove of garlic (pressed), ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Whisk or shake it vigorously until everything is well combined and emulsified. The dressing should have a creamy consistency that coats the salad beautifully.

4. Now that the dressing is ready, it’s time to assemble the salad. In a large salad bowl, add the cooled wild rice, arugula, red onion, pomegranate seeds, apple, cranberries, and toasted pecans. If you’re serving immediately, drizzle the dressing over the salad and toss gently to combine, being careful not to crush the delicate greens.

5. Top your salad with crumbled feta cheese for that extra layer of flavor. It adds a creamy texture that beautifully contrasts with the crunchiness of the nuts and freshness of the fruits. Serve it right away for the best taste!

Ways to Adapt This Recipe

One of the best features of this Wild Rice Salad is its adaptability. Here are some ways to make it your own:

• Add Protein: Incorporate cooked shrimp, sliced chicken, or leftover steak for a heartier meal.
• Change the Greens: Try using spinach or kale instead of arugula for a different flavor and texture.
• Switch the Nuts: Use toasted slivered almonds or walnuts if you want to vary the nutty flavor.
• Vegan Option: Omit the feta cheese or substitute with a vegan cheese alternative to make this salad vegan-friendly.
• Seasonal Variations: Feel free to add seasonal fruits like oranges or pears in place of the apple for a refreshing twist.
• Meal Prep Friendly: Prepare the salad ingredients in advance but keep the dressing separate until ready to serve to maintain freshness.

Pairing Suggestions for Wild Rice Salad

When it comes to serving Wild Rice Salad, there are plenty of options that can complement its delicious flavors. Here are some ideas:

• Perfect as a Main Dish: This salad can stand alone as a light lunch or dinner. Pair it with some crusty bread for a complete meal.
• Great Side for Grilled Dishes: Serve it alongside grilled chicken or fish. The salad’s freshness complements the smoky flavors from the grill perfectly.
• Ideal for Potlucks: Bring this salad to gatherings; it’s always a hit and can feed a crowd.
• Seasonal Celebrations: This dish is perfect for fall celebrations, Thanksgiving, or harvest festivals. It honors the bounty of the season with its colorful presentation.
• Storage: The salad can be stored in an airtight container in the fridge for up to three days. Just remember to keep the dressing separate to avoid sogginess.
• Flavor Enhancement: If you want to elevate the flavors, let the salad sit for about 30 minutes after dressing it to allow all the ingredients to marinate.

FAQ

Conclusion

This Wild Rice Salad is more than just a dish; it’s a delightful experience that brings together the best flavors of the season. The combination of ingredients not only makes it nutritious but also a feast for the eyes. I encourage you to give this salad a try, whether you’re hosting a dinner party or simply want a healthy meal for yourself. It’s easy to make, adaptable, and will surely impress anyone who tries it!

Wild Rice Salad

The ultimate comfort food for fall, Wild Rice Salad is packed with vibrant flavors and satisfying textures. A perfect blend of nutty wild rice, fresh veggies, and a tangy dressing makes this salad a must-try for lunch or dinner. You'll love how easy it is to whip up this nutritious dish!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Salads, Side Dishes

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup uncooked wild rice
• 2-3 cups arugula (rocket)
• ½ red onion, thinly sliced
• 1 cup pomegranate seeds (arils)
• 1 red apple, diced
• ½ cup dried cranberries
• ½ cup toasted pecans or sliced almonds
• ½ cup crumbled feta cheese or goat cheese or gorgonzola cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, pressed or very finely minced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Equipment

• Whisk
• Saucepan
• Large Salad Bowl
• Stainless steel salad tongs, for serving

Method

 

1. To cook the wild rice: In a saucepan, bring 4 to 6 cups of water to a boil. Add ½ teaspoon of salt and 1 cup of uncooked wild rice. Cover with a lid and reduce the heat to a simmer. Lower the heat to the lowest setting possible and cook for about 30 minutes. You’ll know the rice is ready when some of the grains burst open. It should be tender but not mushy, so check by tasting a few grains.
2. Once cooked, drain the wild rice in a colander and let it cool in a bowl. This step is essential to prevent wilting the fresh greens later on.
3. Now, it’s time to prepare the dressing. In a bowl or a small jar, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, 1 clove of garlic (pressed), ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Whisk or shake it vigorously until everything is well combined and emulsified. The dressing should have a creamy consistency that coats the salad beautifully.
4. Now that the dressing is ready, it’s time to assemble the salad. In a large salad bowl, add the cooled wild rice, arugula, red onion, pomegranate seeds, apple, cranberries, and toasted pecans. If you’re serving immediately, drizzle the dressing over the salad and toss gently to combine, being careful not to crush the delicate greens.
5. Top your salad with crumbled feta cheese for that extra layer of flavor. It adds a creamy texture that beautifully contrasts with the crunchiness of the nuts and freshness of the fruits. Serve it right away for the best taste!

Notes

• To toast the pecans: Preheat the oven to 350°F/180°C, spread pecan halves on a small quarter-size sheet pan, and toast for 6-8 minutes. Be careful not to burn them!
• Instead of pecans: Try toasted slivered almonds or walnuts.
• To remove pomegranate seeds: Cut the pomegranate in half horizontally. Then, hold one half, cut side down, in your palm, over a bowl. Whack the pomegranate (you need to hit it harder than you might think!) with a wooden spoon to get the seeds to pop out.
• Crumble your own feta cheese: Instead of buying cheese crumbles, buy a block of cheese and crumble it yourself just before adding it to the salad. It tastes so much better this way!
• Red onions: I like the bite of freshly sliced red onion in this recipe, but if you’d like to make your onion a bit less intense, soak the slices in cold water for 5-10 minutes.
• Add protein: Cooked shrimp, sliced chicken, or leftover steak would all be a wonderful addition to a wild rice salad.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.