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.
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.
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.
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.
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!
